Crunchy Cabbage Edamame Salad (Printer-Friendly)

Crisp cabbage and edamame mix with a tangy herb dressing and crunchy nut topping for a fresh, flavorful dish.

# What You Need:

→ 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

# Steps:

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 bowl, combine the shredded cabbage, edamame, carrots, red bell pepper, green onions, and cilantro.
03 - In a separate bowl, whisk together Greek yogurt, mayonnaise, lemon juice, parsley, chives, tarragon, garlic, Dijon mustard, salt, and black pepper until smooth. Adjust seasoning to taste.
04 - Pour the dressing over the vegetable mixture and toss thoroughly until evenly coated.
05 - Just before serving, sprinkle roasted sunflower seeds and toasted almonds on top for added texture.
06 - Serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • It tastes like summer in a bowl, but comes together faster than you can chop the cabbage.
  • The edamame sneaks in enough protein to make this feel like an actual meal, not just rabbit food.
  • You can throw it together with whatever fresh herbs you have on hand and it always works.
02 -
  • Do not dress this salad more than a few hours ahead or the cabbage turns into limp surrender—keep the dressing separate and toss right before eating.
  • The seeds and almonds must stay in a separate container until the last second, or they absorb moisture and lose their whole reason for existing.
03 -
  • Toast your almonds in a dry skillet for two minutes before adding them—it deepens their flavor and makes them taste like something you planned, not something you threw in.
  • Keep a lemon and fresh herbs on hand at all times because this dressing works on literally any raw vegetable salad you might assemble on a random Tuesday.
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