Save I discovered this salad on a sweltering afternoon when my farmer's market bag was overflowing with fresh cabbage and I'd grabbed a bag of edamame on impulse. Standing in my kitchen with the fridge door open, I realized I had the makings of something bright and alive. One quick blitz of the food processor and a creamy green dressing later, I had a bowl so crisp and satisfying that my usually quiet lunch became something I couldn't stop talking about. It's become my go-to answer whenever someone asks what to bring to a potluck.
My neighbor watched me make this for a dinner party and asked if it was from some fancy cooking class. When I told her it started as kitchen improvisation with half-wilted cilantro and a nearly-empty jar of tarragon, she laughed and asked for the recipe on the spot. Now she makes it every week and swears by it.
Ingredients
- Green cabbage, finely shredded: The backbone of this salad—shred it thin so it soaks up the dressing without getting tough.
- Shelled edamame: Fresh or frozen works beautifully; if frozen, a quick warm rinse brings them back to life.
- Carrots, julienned: The sweetness balances the cool, grassy dressing.
- Red bell pepper: Slice it thin to let it catch the dressing evenly.
- Green onions: The bright bite that keeps things from feeling heavy.
- Fresh cilantro: Don't skip it unless you're one of those people who tastes soap—then use more parsley instead.
- Greek yogurt: Tangier than sour cream and makes the dressing feel luxurious without dairy heaviness.
- Mayonnaise: The secret to silky texture; don't overdo it or the dressing coats instead of clings.
- Fresh lemon juice: Squeeze it fresh right before mixing—bottled never quite has the same brightness.
- Fresh parsley and chives: The backbone of the green goddess flavor; these herbs should smell alive and grassy.
- Tarragon: Optional but worth hunting for; it adds an almost floral note that makes people ask what that mysterious something is.
- Garlic clove: One small clove is enough; too much and it drowns out the herbs.
- Dijon mustard: Just a teaspoon adds backbone and helps emulsify the dressing.
- Roasted sunflower seeds and toasted almonds: Add these only right before serving or they'll turn soft and sad.
Instructions
- Warm the edamame if needed:
- If starting with frozen, bring a small pot of water to a boil and add them for just 3–4 minutes. You want them heated through but still snappy. Drain and run cold water over them until cool to the touch.
- Build the salad base:
- In a large bowl, toss together the shredded cabbage, warm edamame, carrots, bell pepper, green onions, and cilantro. The cabbage will be firm and almost squeaky—that's exactly what you want.
- Blend the dressing:
- In a separate bowl, whisk the yogurt, mayo, and lemon juice until smooth, then fold in the minced garlic, chopped herbs, mustard, salt, and pepper. Taste it—the lemon should sing, and the herbs should make you feel like you're eating at a garden party.
- Toss and coat:
- Pour the dressing over the cabbage mixture and toss everything together with your hands or two spoons until each shred gets kissed with green. This takes a minute of real work; don't rush it.
- Top with crunch:
- Just before serving, scatter the sunflower seeds and toasted almonds over the top. If you add them too early, the cold salad will turn them soft, and you'll lose the whole point.
- Serve right away:
- This is best eaten chilled or at room temperature within a few hours of dressing it. The cabbage will start to soften, which is fine if you like it more tender, but the magic is in that initial crunch.
Save My mom made this for my sister's baby shower last spring, and three people asked her for the recipe before we'd even finished eating. What surprised me wasn't just how good it was, but how it made everyone feel a little brighter—there's something about eating something this green and crisp that does that.
Why This Salad Works as a Meal
The edamame and almonds give it real staying power, so you won't feel hungry twenty minutes later like you would with a typical salad. The green goddess dressing is rich enough to feel indulgent but not so heavy that you need a nap afterward. I've served this alongside grilled fish, crumbled tofu, or nothing at all, and it stands on its own every time.
The Green Goddess Dressing Secret
The magic isn't in any single ingredient—it's in using fresh herbs that actually smell like something and not being shy with the lemon. I once tried to make this dressing with dried herbs and it tasted like disappointment in a bowl. Fresh herbs aren't just prettier; they taste like light and air, which is exactly what you want this time of year. Start with a little mustard and lemon, then add the herbs bit by bit, tasting as you go, because every bunch of parsley tastes slightly different.
Make It Your Own
This is one of those recipes that gets better the more you play with it. Add avocado slices if you want creaminess, or cucumber if you want even more crispness. Swap the almonds for toasted hazelnuts or walnuts. Add a handful of shredded beets for earthiness and color. The structure stays solid no matter what you improvise.
- For a vegan version, swap the Greek yogurt and mayo for coconut yogurt and vegan mayo—it tastes remarkably similar.
- Prep your vegetables the morning of and store them separately from the dressing for an easy assembly at dinner time.
- This salad is surprisingly portable if you pack the dressing and crunchy toppings in separate containers and assemble it right before eating.
Save This salad has become my answer to the question of what's for lunch, what to bring to someone's house, and what to eat when I want to feel like I'm taking care of myself. It's simple enough that a tired weeknight dinner never feels like a chore.
Cooking Questions & Answers
- → Can I use frozen edamame for this salad?
Yes, frozen edamame can be cooked by boiling for 3-4 minutes, then rinsed with cold water to cool before mixing.
- → What makes the dressing Green Goddess style?
It features a creamy base of Greek yogurt and mayonnaise combined with fresh herbs like parsley, chives, and tarragon, plus lemon juice, garlic, and Dijon mustard for tangy flavor.
- → How can I add more crunch to this dish?
Toasted sliced almonds and roasted salted sunflower seeds sprinkled on top add extra texture and nutty crunch.
- → Is this dish suitable for vegans?
Yes, by substituting plant-based yogurt and vegan mayonnaise in the dressing, it can easily be made vegan-friendly.
- → Can I prepare this salad ahead of time?
Yes, store the dressing and chopped vegetables separately and add crunchy toppings just before serving to maintain freshness.