Wheat Free Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is the kind of dish 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 bowl that's as colorful as it is satisfying. The dressing is where things really come alive: lime juice, olive oil, grated ginger, and garlic come together with a touch of honey for brightness and a little heat from red pepper flakes if you're into it. The key swap that makes this work without wheat is tamari in place of regular soy sauce — it delivers that same savory, umami depth without any gluten-containing grain in the mix. Letting the salad rest for ten minutes before serving is a small but important step that softens the cabbage just enough and lets every strand soak up that punchy dressing. A final scatter of dry-roasted sunflower seeds adds a satisfying crunch that ties the whole thing together. It's the kind of no-fuss, crowd-pleasing salad that works as a light lunch, a side dish, or meal prep you'll actually look forward to eating.
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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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