Save There's a moment in early summer when you realize you're tired of heavy meals, and that's exactly when this salad appeared in my kitchen. My neighbor mentioned she'd been craving something that felt both indulgent and light, and I remembered a farmers market morning where I'd grabbed a head of cabbage just because it looked so impossibly bright. The green goddess dressing came later—a happy accident born from having too many herbs in the fridge and not enough time to think about what I was doing. Somehow it all clicked together into something I now make almost weekly.
I made this for a potluck on a particularly warm afternoon, and I remember watching people actually go back for seconds instead of politely taking a small spoonful like they do with salads. My friend Sarah, who claims not to like salads, ate almost a full bowl while standing by the kitchen counter talking about how crisp the cabbage stayed. That's when I knew I'd stumbled onto something worth making again and again.
Ingredients
- Green cabbage, 4 cups shredded: The foundation that gives you that satisfying crunch—cut it thin enough that it almost seems delicate, but thick enough that it doesn't feel like confetti.
- Edamame, 1 cup shelled: These little green soybeans add protein and a slight sweetness that balances the tanginess of the dressing.
- Carrots, 1 cup julienned: Shred them thin so they absorb the dressing without losing their snap.
- Red bell pepper, 1/2 cup sliced: The color matters here—it's not just garnish, it adds a subtle sweetness.
- Green onions, 1/4 cup sliced: Those white and pale green parts add a quiet sharpness you'd miss if you left them out.
- Fresh cilantro, 1/4 cup chopped: If you're cilantro-averse, parsley works, though it shifts the whole personality of the salad.
- Greek yogurt, 1/2 cup: The base that makes this dressing creamy without being heavy—use full-fat if you want it to taste less like healthy food.
- Mayonnaise, 1/4 cup: This is the ingredient that tastes indulgent and makes the dressing actually taste like something worth eating.
- Fresh lemon juice, 2 tablespoons: Squeeze it yourself right before mixing—it makes an actual difference.
- Fresh parsley and chives, 2 tablespoons each: These herbs are what make it taste green goddess instead of just creamy.
- Fresh tarragon, 1 tablespoon optional: I skip it half the time, but when I remember it, it adds an anise-like note that feels sophisticated.
- Garlic clove, 1 small minced: One clove is enough—more than that and it starts tasting like a vampire repellent.
- Dijon mustard, 1 teaspoon: This little bit of sharpness is what keeps the dressing from tasting flat.
- Salt and black pepper: Taste as you go because different yogurts have different salt levels.
- Roasted salted sunflower seeds and toasted almonds, 1/3 cup each: Add these at the very last moment or they'll get soggy and defeat the entire purpose.
Instructions
- Start with edamame if needed:
- If you're using frozen, bring a small pot of water to a boil and drop them in for 3 to 4 minutes—they should be bright green and tender but not mushy. Drain and rinse under cold water until they're completely cool or they'll keep cooking in the bowl.
- Build your salad base:
- In a large bowl, combine your shredded cabbage, cooled edamame, carrots, bell pepper, green onions, and cilantro. This is where you get to taste as you go and adjust the vegetables to what feels right to you.
- Whisk the green goddess dressing:
- In a separate bowl, whisk together the yogurt, mayo, lemon juice, parsley, chives, tarragon if you're using it, minced garlic, mustard, salt, and pepper until everything is smooth and there are no white streaks of yogurt hiding in the corners. This takes maybe two minutes.
- Bring it together:
- Pour the dressing over the cabbage mixture and toss until everything is evenly coated and glistening. You can do this right away or cover it and let it sit in the fridge for up to a few hours.
- Add the crunch:
- Right before serving, sprinkle the sunflower seeds and toasted almonds over the top. This is non-negotiable if you want that satisfying texture contrast.
- Serve and enjoy:
- Eat it chilled or at room temperature—both work, though I prefer it cold on hot days.
Save There's something about watching people discover that salad can actually be delicious that never gets old. This dish shifted something for me—it proved that a vegetable-forward meal could be crave-worthy, not just virtuous.
The Dressing Is Everything
I used to think green goddess dressing was complicated, but it's really just about layering fresh herbs and letting them do the work. The yogurt and mayo aren't there to hide anything—they're there to carry the flavor of those fresh herbs through every bite. When you taste it before mixing it into the salad, it should make you want to eat it with a spoon. If it doesn't, adjust the lemon juice or salt until it does.
Why This Works as a Meal
Cabbage is one of those vegetables that stays crisp even when dressed, which means you can make this hours ahead and it won't turn into mush. The edamame gives you enough protein that it feels like a complete lunch instead of something you eat while waiting for real food. It pairs beautifully alongside grilled fish or tofu, but it also stands alone as a meal if you're being lazy about dinner.
Make It Your Own
This is a canvas more than a prescription—add avocado slices if you want creaminess, throw in diced cucumber if you want more volume, or swap the almonds for walnuts if that's what you have on hand. I've made vegan versions with plant-based yogurt and mayo, and honestly, you can barely taste the difference. The beauty of this salad is that it adapts to what's in your fridge and what you're craving that day.
- If tarragon smells too strong to you, use more parsley instead—don't force an herb you don't like.
- Make the dressing first and taste it before adding it to the salad so you can adjust seasoning without wasting vegetables.
- If you're bringing this somewhere, pack the crunchy toppings separately and add them right before serving.
Save This salad became the dish I make when I want to feel like I'm taking care of myself without it feeling like punishment. It's proof that eating light doesn't have to mean eating boring.
Recipe FAQ
- → How do I prepare edamame for this dish?
Boil shelled edamame in water for 3–4 minutes, then drain and rinse under cold water to cool before mixing with vegetables.
- → Can I substitute the nuts in the crunchy topping?
Yes, toasted almonds and roasted sunflower seeds provide texture, but you can replace them with other nuts or seeds you prefer.
- → How can I make the dressing vegan-friendly?
Use plant-based yogurt and vegan mayonnaise to keep the creamy texture while maintaining the herbal flavors.
- → What are good serving suggestions for this salad?
This fresh mix pairs well with grilled fish or tofu and works great as a light lunch or side dish.
- → Can the salad be prepared in advance?
Yes, keep the crunchy toppings separate until serving to maintain their crispness, and toss just before eating.