Walnut Free Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is the kind of bowl that makes you want to eat your vegetables — and then go back for seconds. Two types of shredded cabbage form the base, layered with tender edamame, julienned carrots, fresh cilantro, and scallion greens for a mix of colors and textures that looks as good as it tastes. The dressing is where things really come alive: lime juice, tamari, honey, grated ginger, and garlic whisk together into something tangy, savory, and just a little bit bright. 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. Dry-roasted sunflower seeds go on at the end for a toasty, nutty finish that keeps every bite interesting, and they're a smart swap for anyone navigating tree-nut concerns without sacrificing that satisfying crunch. Everything here is straightforward pantry and produce-aisle stuff, so there's no hunting for specialty ingredients or worrying about hidden additives. It works equally well as a light lunch on its own or as a bold, crowd-pleasing side alongside grilled proteins.
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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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