Turmeric Free Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is exactly the kind of dish that makes you feel good about what you're eating — and it tastes even better than it looks. Two kinds of shredded cabbage form the base, layered with protein-packed edamame, julienned carrots, fresh cilantro, and scallion greens for a bowl that's colorful and genuinely satisfying. The dressing is where things really come alive: bright lime juice, tamari, honey, grated ginger, and garlic whisk together into something tangy, savory, and just a little sweet. Avoiding turmeric doesn't mean sacrificing bold flavor, and this recipe proves it — every ingredient here pulls its weight without relying on that golden spice at all. A short rest after tossing lets the cabbage soften just enough to soak up all that dressing, so the texture hits that perfect spot between crisp and tender. Dry-roasted sunflower seeds scattered over the top add a satisfying crunch and a nutty finish that ties everything together. It's the kind of salad you'll find yourself making on repeat, whether you're meal-prepping for the week or throwing together a quick weeknight side.
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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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