Crunchy Cabbage Edamame Salad (Print View)

Fresh, crisp cabbage with protein-rich edamame and a zesty herb dressing topped with nuts.

# Components:

→ Vegetables

01 - 4 cups green cabbage, finely shredded
02 - 1 cup shelled edamame (fresh or frozen)
03 - 1 cup carrots, julienned or shredded
04 - 1/2 cup red bell pepper, thinly sliced
05 - 1/4 cup green onions, thinly sliced
06 - 1/4 cup fresh cilantro, chopped

→ Dressing (Green Goddess Style)

07 - 1/2 cup Greek yogurt or plant-based yogurt for vegan option
08 - 1/4 cup mayonnaise
09 - 2 tablespoons fresh lemon juice
10 - 2 tablespoons fresh parsley, chopped
11 - 2 tablespoons fresh chives, chopped
12 - 1 tablespoon fresh tarragon, chopped (optional)
13 - 1 small garlic clove, minced
14 - 1 teaspoon Dijon mustard
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon freshly ground black pepper

→ Crunchy Topping

17 - 1/3 cup roasted salted sunflower seeds
18 - 1/3 cup sliced almonds, toasted

# Directions:

01 - Bring a small pot of water to a boil. Add edamame and cook for 3 to 4 minutes. Drain and rinse under cold water to cool.
02 - In a large bowl, mix shredded cabbage, cooked edamame, carrots, red bell pepper, green onions, and cilantro until evenly distributed.
03 - In a separate bowl, whisk together Greek yogurt, mayonnaise, lemon juice, parsley, chives, tarragon (if using), garlic, Dijon mustard, salt, and black pepper until smooth. Adjust seasoning as needed.
04 - Pour the dressing over the vegetable mixture and toss gently until all ingredients are evenly coated.
05 - Sprinkle roasted sunflower seeds and toasted almonds on top of the salad just before serving for added texture.
06 - Serve immediately chilled or at room temperature.

# Expert Advice:

01 -
  • It sits in the fridge without getting soggy if you keep the crunchy toppings separate, which means you actually have lunch ready to grab.
  • The dressing tastes like something you'd pay too much for at a restaurant, but it takes three minutes to whisk together.
  • It's one of those dishes that somehow feels fancy enough for guests but casual enough to eat straight from the bowl.
02 -
  • Keep the dressing separate from the salad if you're making it ahead, or the cabbage will weep and become limp by tomorrow.
  • Toast your own almonds instead of using pre-toasted ones if you can—they taste like they actually spent time in a pan and not just sitting in a bag.
  • The sunflower seeds and almonds must go on right before eating, or they soften and lose their entire purpose.
03 -
  • If your dressing tastes flat even after seasoning, it usually means you need more lemon juice or a touch more mustard—don't just add more salt.
  • Freeze your serving bowl for ten minutes before adding the salad if you want everything to stay as cold as possible on a hot day.
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