Turkey 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 adding a satisfying protein punch, julienned carrots for sweetness, and a generous handful of fresh cilantro tying it all together. The dressing is where things really come alive: fresh lime juice, tamari, honey, grated ginger, and garlic whisk into a glossy, tangy vinaigrette that soaks into the cabbage as it rests, making the whole salad taste even better after a few minutes on the counter. Dry-roasted sunflower seeds scattered over the top add a nutty crunch that makes this feel genuinely complete rather than like a side dish afterthought. Every single ingredient here is naturally free of poultry in any form, so there's no label-scanning or substitution stress involved — just straightforward, feel-good cooking. It's the kind of salad that converts skeptics, holds up well if you're making it ahead, and disappears fast at any table.
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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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