Shellfish Free Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is everything you want in a warm-weather bowl — bright citrus, a little heat, and layers of texture that keep every bite interesting. Two kinds of shredded cabbage form the base, with edamame, julienned carrots, scallion greens, and fresh cilantro piling on color and freshness. The dressing is where things really come alive: lime juice, tamari, honey, grated ginger, and garlic whisk into a punchy, well-balanced vinaigrette that soaks into the cabbage as it rests. That short ten-minute sit is the secret — it softens the shreds just enough without losing the satisfying crunch. A final scatter of dry-roasted sunflower seeds adds a nutty, toasty finish that ties the whole thing together. Every ingredient here is naturally free of shellfish and ocean-derived proteins, so there's no need to scrutinize labels or worry about hidden seafood additives sneaking into your bowl. It's the kind of salad that works as a light lunch, a cookout side, or a meal-prep staple you'll actually look forward to eating.
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Learn more →Ingredients
4 servings
For the salad
- 3 cups green cabbage, thinly shredded
- 2 cups red cabbage, thinly shredded
- 1 ½ cups shelled edamame, thawed if frozen
- 2 medium carrots, julienned or coarsely grated
- 3 scallions, thinly sliced (green parts only)
- ½ cup fresh cilantro leaves, roughly chopped
- ¼ cup dry-roasted sunflower seeds
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 3 tbsp extra-virgin olive oil
- 1 tbsp tamari
- 1 tsp honey
- 1 tsp fresh ginger, finely grated
- 1 small garlic clove, finely grated
- ¼ tsp red pepper flakes (optional)
- salt and pepper, to taste
Instructions
- 1
In a large mixing bowl, combine the shredded green cabbage, red cabbage, edamame, carrots, scallion greens, and cilantro.
- 2
In a small bowl or jar, whisk together the lime juice, olive oil, tamari, honey, grated ginger, grated garlic, and red pepper flakes, if using, until the dressing is smooth and emulsified. Season with salt and pepper to taste.
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