Vegetarian Cilantro-Lime Edamame Cabbage Salad
Bright, crunchy, and loaded with color, this cabbage salad is the kind of dish that makes you genuinely excited to eat your vegetables. Two varieties of shredded cabbage form the base, layered with protein-packed edamame, julienned carrots, scallion greens, and a generous handful of fresh cilantro for that unmistakable herby lift. The dressing is where everything comes together — a zippy blend of fresh lime juice, tamari, honey, grated ginger, and garlic that emulsifies into something tangy, savory, and just a little sweet. 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 flavor without losing its satisfying crunch. A final scatter of dry-roasted sunflower seeds adds a nutty bite that makes every forkful more interesting. It's a complete, filling bowl that works equally well as a light main or a vibrant side, and it comes together with nothing more than a mixing bowl and a whisk.
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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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