Save The crunch hit me first. I was standing at a friend's backyard potluck, balancing a flimsy paper plate, when I took a bite of this salad and nearly laughed out loud at how satisfying it sounded. Cabbage, edamame, seeds, almonds, all working together like a tiny orchestra of texture. I asked for the recipe on the spot, scribbled it on a napkin, and made it three times that week.
I brought this to a family gathering once, and my uncle, who usually skips salads entirely, came back for seconds. He said it reminded him of the slaw his mom used to make, but brighter. I watched him sprinkle extra sunflower seeds on top like they were gold. That's when I knew this recipe had staying power.
Ingredients
- Green cabbage: Shred it as thin as you can manage. The finer the shreds, the more the dressing clings and the easier it is to eat without wrestling your fork.
- Shelled edamame: Frozen works perfectly here. Just boil them for a few minutes and they turn tender and sweet, adding protein and a pop of green.
- Carrots: Julienned or shredded, they bring natural sweetness and a little extra color that makes the whole bowl look alive.
- Red bell pepper: Slice it thin so it folds into the salad without overpowering. The slight bitterness balances the creamy dressing.
- Green onions: They add a mild bite that wakes everything up without making anyone tear up.
- Fresh cilantro: Chop it roughly. It gives the salad a fresh, slightly citrusy note that pairs beautifully with the dressing.
- Greek yogurt: This is the creamy base of the dressing. It's tangy, thick, and makes the whole thing feel indulgent without being heavy.
- Mayonnaise: A little richness goes a long way. It smooths out the yogurt and helps the dressing coat every bite.
- Fresh lemon juice: Brightens everything. I always add a tiny splash more than the recipe calls for because I love that zing.
- Fresh parsley, chives, and tarragon: These herbs are what make the dressing taste like Green Goddess. Tarragon is optional, but it adds a subtle licorice note I always miss when I skip it.
- Garlic clove: Mince it fine so it disappears into the dressing and doesn't overpower the herbs.
- Dijon mustard: Just a teaspoon brings depth and a tiny hint of heat that ties the whole dressing together.
- Roasted salted sunflower seeds: The crunch factor. They're salty, nutty, and I always buy extra because I snack on them while I cook.
- Sliced almonds: Toast them until they smell like warm butter. They add a delicate crunch that contrasts perfectly with the sunflower seeds.
Instructions
- Prep the Edamame:
- If you are using frozen edamame, boil them for about four minutes until they are tender and bright green. Drain them and rinse under cold water so they cool down fast and stay crisp.
- Combine the Vegetables:
- Toss the shredded cabbage, edamame, carrots, bell pepper, green onions, and cilantro into a large bowl. It should look like a colorful, crunchy pile of possibility.
- Make the Dressing:
- Whisk together the yogurt, mayonnaise, lemon juice, parsley, chives, tarragon, garlic, mustard, salt, and pepper until smooth. Taste it and adjust the salt or lemon if it needs a little more punch.
- Dress the Salad:
- Pour the dressing over the vegetables and toss everything until every shred of cabbage is coated. Use your hands if you want, it is faster and more fun.
- Add the Crunch:
- Right before you serve, sprinkle the sunflower seeds and toasted almonds on top. This keeps them from getting soggy and gives every bite that satisfying snap.
- Serve:
- Eat it chilled or at room temperature. Both ways work, but I prefer it cold on a hot day.
Save One summer evening, I made this salad for myself and ate it straight from the bowl on my porch while the sun went down. It was so simple, but it felt like a small celebration. Sometimes the best meals are the ones you don't have to share.
How to Store and Serve
This salad keeps well in the fridge for up to two days if you store the crunchy toppings separately. The cabbage will soften a bit over time, but it still tastes great. I like to pack it in mason jars for lunch, layering the dressing on the bottom and the cabbage on top so nothing gets soggy. When I am ready to eat, I just shake it up and pour it into a bowl.
Make It Your Own
I have added diced avocado, shredded rotisserie chicken, and even crispy chickpeas to this salad depending on what I had around. A friend of mine swaps the almonds for cashews and adds a drizzle of sesame oil to the dressing. It is one of those recipes that welcomes whatever you throw at it, so do not be afraid to experiment a little.
What to Serve It With
This salad pairs beautifully with grilled salmon, chicken skewers, or crispy tofu. I have also served it alongside burgers at a cookout and it disappeared faster than the potato salad. It is light enough to balance heavier dishes but hearty enough to stand on its own as lunch.
- Try it with a side of warm pita bread and hummus for a simple vegetarian spread.
- It also works as a topping for grain bowls or tacos if you chop everything a little smaller.
- Leftovers are excellent tucked into a wrap with some grilled chicken or feta cheese.
Save This salad has become one of those recipes I make without thinking, the kind that shows up at picnics and potlucks and quiet dinners at home. I hope it becomes that for you too.
Recipe FAQs
- → How do I cook edamame for this dish?
Boil shelled edamame in water for 3-4 minutes, then drain and rinse under cold water to cool before mixing.
- → Can I make a vegan version of this salad?
Yes, substitute Greek yogurt with plant-based yogurt and use vegan mayonnaise in the dressing.
- → What gives the dressing its signature flavor?
The blend of fresh herbs like parsley, chives, and optional tarragon combined with lemon juice and Dijon mustard creates a zesty, herbaceous dressing.
- → What toppings add crunch to the salad?
Roasted salted sunflower seeds and toasted sliced almonds provide a crunchy texture contrast.
- → Can I prepare the salad in advance?
Yes, keep the crunchy toppings separate until serving to maintain their texture and toss just before eating.