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Green Cabbage & Edamame Salad

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Green Cabbage & Edamame Salad

Course: Salad
Keyword: dairy-free, gluten-free, grain-free, vegan, vegetarian
Calorie: 100-200, Under 200
Fiber: 5-10g
Servings: 6
Calories: 199kcal


  • 5 cups Green Cabbage (shredded)
  • 1 Cucumber (thinly sliced)
  • 1 cup Frozen Edamame (thawed)
  • 3 tbsps Sunflower Seed Butter
  • 1 tbsp Maple Syrup
  • 1 tbsp Tamari
  • 1 tbsp Lime Juice
  • 1 tbsp Sesame Oil
  • 1 tbsp Water
  • 1/2 cup Sunflower Seeds
  • 1/3 cup Cilantro (chopped)


  • Add the cabbage, cucumber and edamame to a large bowl.
  • To make the dressing, add the sunflower seed butter, maple syrup, tamari, lime juice, sesame oil and water to a blender and blend on high until smooth and creamy.
  • Add the dressing to the salad and mix well. Top with sunflower seeds and cilantro. Serve and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to two days. For longer-lasting leftovers, store the salad ingredients separate from the dressing for up to five days.
  • No Sunflower Seed Butter

    Use almond butter or peanut butter instead.
  • Additional Toppings

    Top with a protein of your choice, like chicken, chickpeas, or tofu.


Serving: 6g | Calories: 199kcal | Carbohydrates: 15g | Protein: 8g | Fat: 13g | Cholesterol: 0mg | Sodium: 185mg | Fiber: 5g | Sugar: 7g | Vitamin A: 269IU | Vitamin C: 31mg | Calcium: 72mg | Iron: 2mg

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