Crunchy Cabbage Edamame Salad (Print)

A vibrant mix of shredded cabbage, edamame, and crisp veggies tossed with zesty dressing and crunchy nuts.

# Components:

→ Vegetables

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

→ Dressing (Green Goddess Style)

07 - 1/2 cup Greek yogurt (or plant-based yogurt for vegan)
08 - 1/4 cup mayonnaise
09 - 2 tablespoons fresh lemon juice
10 - 2 tablespoons chopped fresh parsley
11 - 2 tablespoons chopped fresh chives
12 - 1 tablespoon chopped fresh tarragon (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 toasted sliced almonds

# Method:

01 - If using frozen edamame, 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 mixing bowl, combine the shredded cabbage, cooked edamame, carrots, red bell pepper, green onions, and cilantro.
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 to taste.
04 - Pour the dressing over the vegetable mixture and toss gently until all ingredients are evenly coated.
05 - Just before serving, sprinkle roasted sunflower seeds and toasted almonds over the salad for added texture.
06 - Serve chilled or at room temperature as a light lunch or side dish.

# Expert Advice:

01 -
  • It comes together in 25 minutes, which means you can have lunch ready before you've even scrolled through your phone twice.
  • The texture stays crisp for days, so leftovers are just as satisfying as the first bite.
  • The green goddess dressing tastes elegant but comes from ingredients most people already have hiding in their kitchen.
02 -
  • The dressing can be made a full day ahead, which means the actual assembly takes under ten minutes on the day you want to serve it.
  • Keep the crunchy toppings completely separate until the last possible moment—even thirty minutes in contact with dressing will soften them into sad submission.
  • If you're making this ahead to bring somewhere, transport the salad and toppings in separate containers and combine them right when you arrive.
03 -
  • Buy pre-shredded cabbage only if it's between you and not making the salad at all—fresh-shredded tastes noticeably brighter and stays crisp longer.
  • Taste the dressing while you're whisking it together and adjust the seasoning as you go, because once it's on the vegetables it's much harder to fix.
Back