Xanthan Gum 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 kinds of shredded cabbage, tender edamame, julienned carrots, and a shower of fresh cilantro come together with a punchy lime-tamari dressing that's bright, a little gingery, and just the right amount of bold. The dressing is whisked together from whole, straightforward pantry ingredients — lime juice, olive oil, tamari, honey, fresh ginger, and garlic — so there's no need to reach for any bottled sauces or thickeners that might sneak in unwanted additives. That's great news if you're navigating a sensitivity to common stabilizers, because every component here is naturally clean and exactly what it says it is. Letting the salad rest for ten minutes before serving is a small but smart step that softens the cabbage just enough and lets all those flavors meld beautifully. A final scatter of dry-roasted sunflower seeds adds a satisfying crunch that makes this feel like a complete, restaurant-worthy dish. It works as a hearty side or a light main, and it's the kind of recipe you'll find yourself making on repeat.
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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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