Crunchy Cabbage Edamame Salad (Printable)

Crisp cabbage and edamame combine with fresh veggies and a zesty herb dressing topped with toasted seeds.

# What you'll need:

→ 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)
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

# How to make it:

01 - If using frozen edamame, boil in a small pot of water for 3 to 4 minutes. Drain and rinse under cold water to cool.
02 - In a large bowl, mix shredded cabbage, cooked edamame, carrots, bell pepper, green onions, and cilantro until evenly distributed.
03 - Whisk together Greek yogurt, mayonnaise, lemon juice, parsley, chives, tarragon, garlic, Dijon mustard, salt, and black pepper in a separate bowl until smooth; adjust seasoning as desired.
04 - Pour the dressing over the vegetable mixture and toss thoroughly until coated evenly.
05 - Sprinkle roasted sunflower seeds and toasted almonds over the salad just before serving to maintain crunch.
06 - Serve chilled or at room temperature as desired.

# Expert suggestions:

01 -
  • It comes together in under 30 minutes, yet feels fancy enough for company.
  • The salad actually stays crisp for hours if you keep the dressing and toppings separate.
  • You get real protein and fiber that actually keeps you satisfied, not just full for five minutes.
02 -
  • Adding the nuts and seeds at the very end is non-negotiable if you want them to stay crispy; dressing makes them soft within minutes.
  • The dressing can be made a day ahead and tastes even better as the herbs infuse, but hold off on dressing the salad itself until a few hours before serving or the cabbage will wilt.
03 -
  • Toast your own almonds if you have time—raw almonds taste flat compared to the warmth of toasted ones, and it takes maybe 8 minutes in a dry skillet.
  • A microplane makes mincing garlic for the dressing almost effortless, and the texture is finer and more evenly distributed than knife-minced.
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