Yeast Free Cilantro-Lime Edamame Cabbage Salad
This vibrant, crunchy salad is everything you want in a no-fuss meal — bright, bold, and packed with texture from two kinds of shredded cabbage, tender edamame, and julienned carrots. The dressing is where the magic really happens: fresh lime juice, grated ginger, garlic, and a splash of tamari come together into something tangy and deeply savory that coats every shred of cabbage beautifully. Letting the salad rest for ten minutes before serving is a small step that makes a big difference, softening the cabbage just enough while the flavors meld together. Avoiding yeast in everyday cooking can be trickier than it sounds, especially with store-bought dressings and condiments that often sneak in fermented or yeast-derived ingredients — but this dressing is made entirely from scratch with clean, whole-food components. The tamari adds that umami depth without any of the additives found in many conventional soy sauces, and honey keeps the sweetness natural and simple. A final scatter of dry-roasted sunflower seeds adds a satisfying crunch that makes this feel like a complete, restaurant-worthy dish. It works equally well as a light lunch on its own or as a standout 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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