Crunchy Cabbage Edamame Salad (Printable)

A vibrant mix of green cabbage, edamame, and fresh veggies tossed with a zesty herb dressing and crunchy seeds.

# Ingredient List:

→ 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 option)
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

# How to Make:

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 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 sliced almonds over the salad for added texture and flavor.
06 - Serve chilled or at room temperature for best flavor and freshness.

# Expert Tips:

01 -
  • It stays crisp for hours, so you can prep it in the morning and still have that satisfying crunch by dinner.
  • The Green Goddess dressing tastes like springtime, bright and herby without being heavy.
  • It's filling enough to eat on its own but light enough to pair with anything grilled or roasted.
02 -
  • Do not add the crunchy toppings until right before serving or they will lose their crunch and turn soft.
  • If you make the salad ahead, keep the dressing separate and toss it just before eating so the cabbage stays crisp.
03 -
  • Toast the almonds in a dry skillet over medium heat for about three minutes, shaking the pan often so they do not burn.
  • If you want more tang, add an extra tablespoon of lemon juice or a splash of white wine vinegar to the dressing.
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