Save Last spring, I brought this salad to a picnic and watched it disappear in minutes. Someone asked if I'd catered it, which made me laugh because it took less than half an hour to throw together. The crunch from the cabbage and seeds, the creamy herb dressing—it just worked. I've been making it on repeat ever since, tweaking the herbs depending on what's in my garden.
I started making this after a friend mentioned she was tired of boring desk lunches. We packed it in jars with the dressing on the bottom, and she said it was the first time she actually looked forward to her lunch break. Now she asks me for the recipe every few months because she keeps losing the notes.
Ingredients
- Green cabbage: Shred it fine so it's tender, not chewy. I use a sharp knife and aim for ribbons.
- Edamame: Frozen works great—just boil and cool. They add a satisfying pop and protein.
- Carrots: Julienned or shredded both work. I like the color contrast they bring.
- Red bell pepper: Slice thin for sweetness and crunch. Yellow or orange peppers work too.
- Green onions: Use both white and green parts for a mild bite.
- Fresh cilantro: Chop it rough. If you're not a fan, parsley works instead.
- Greek yogurt: This makes the dressing creamy and tangy. Plant-based yogurt is fine for vegan diets.
- Mayonnaise: Balances the yogurt and adds richness. Vegan mayo works beautifully.
- Fresh lemon juice: Brightens everything. I always use fresh, never bottled.
- Parsley, chives, tarragon: The holy trinity of Green Goddess flavor. Tarragon is optional but adds a subtle anise note.
- Garlic: One small clove is enough. Too much overpowers the herbs.
- Dijon mustard: Adds depth and a hint of sharpness.
- Sunflower seeds and almonds: Toast the almonds lightly for maximum flavor. These make the salad unforgettable.
Instructions
- Prep the edamame:
- If you're using frozen, drop them in boiling water for about four minutes until tender. Drain and rinse under cold water so they cool fast and stay bright green.
- Combine the vegetables:
- Toss the cabbage, edamame, carrots, bell pepper, green onions, and cilantro in a big bowl. Everything should look colorful and inviting.
- Make the dressing:
- Whisk together the yogurt, mayo, lemon juice, herbs, garlic, mustard, salt, and pepper until smooth. Taste it—you might want more lemon or salt depending on your mood.
- Dress the salad:
- Pour the dressing over the vegetables and toss gently until everything is coated. Don't be shy with it.
- Add the crunch:
- Right before serving, sprinkle the sunflower seeds and toasted almonds on top. This keeps them from getting soggy.
- Serve:
- Eat it chilled or at room temperature. Both ways are delicious.
Save One evening, I made this for a potluck and forgot the almonds at home. I panicked and grabbed cashews from the pantry, and honestly, no one noticed. It reminded me that this salad is forgiving and adaptable, which is why I keep coming back to it.
What Makes the Dressing Special
Green Goddess dressing is all about fresh herbs. I used to skip the tarragon because I didn't have it, but once I tried it, I understood why it's classic. The subtle licorice note rounds out the lemon and garlic. If you can't find tarragon, a tiny pinch of fennel seed does something similar.
How to Make It Vegan
Swap the Greek yogurt for a thick plant-based yogurt like cashew or coconut, and use vegan mayo. I've done this for friends with dietary restrictions, and they couldn't tell the difference. The herbs and lemon do most of the heavy lifting anyway.
Storage and Serving Ideas
This salad keeps well in the fridge for up to two days if you store the nuts separately. I like to pack it in mason jars with the dressing at the bottom, then shake it up before eating. It's great alongside grilled salmon, on its own for lunch, or next to tacos for a cool contrast.
- Add diced avocado or cucumber right before serving for extra freshness.
- Try it with grilled tofu or shrimp for a heartier meal.
- Double the dressing and use leftovers as a dip for raw veggies.
Save This salad has become my go-to when I need something easy, healthy, and impressive. I hope it finds a spot in your kitchen like it has in mine.
Questions & Answers
- → How do I prepare the edamame for this dish?
Boil shelled edamame in water for 3-4 minutes until tender, then drain and rinse with cold water to cool.
- → Can I substitute any ingredients in the dressing?
Yes, plant-based yogurt and vegan mayonnaise can replace dairy for a vegan-friendly version without compromising flavor.
- → What adds crunch to this salad?
Roasted salted sunflower seeds and toasted sliced almonds provide a satisfying crunchy texture.
- → Is this salad suitable for gluten-free diets?
Yes, all ingredients used are naturally gluten-free, making it safe for gluten-sensitive individuals.
- → How can I store leftovers?
Keep the dressing separate from the salad and toss with crunchy toppings just before serving to maintain freshness.