Tree Nut Free Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is the kind of dish that disappears fast at any table — layers of green and red cabbage, sweet carrots, protein-packed edamame, and a shower of fresh cilantro all tossed in a zippy lime-ginger dressing. The dressing itself is a standout: bright citrus, savory tamari, a hint of honey, and a little heat from red pepper flakes come together in a way that's bold without being overpowering. Sunflower seeds bring the satisfying crunch that so many salads like this typically get from cashews or almonds, making it a genuinely great option for anyone navigating tree nut concerns without wanting to sacrifice texture or flavor. There's no need to scan labels or worry about cross-contact from mixed nut products — every ingredient here is straightforward and easy to source. Letting the salad rest for ten minutes before serving is a small but important step; the cabbage softens just enough to soak up all that dressing while still holding its satisfying bite. It works beautifully as a light lunch, a meal-prep staple, or a crowd-pleasing side alongside grilled proteins. Fresh, filling, and genuinely craveable — this one earns a permanent spot in the rotation.
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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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