Crunchy Cabbage Edamame Salad (Printable Version)

Crisp cabbage and edamame combined with a zesty herbed dressing and crunchy nuts for fresh flavor.

# What You'll 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 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

# 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, mix 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, garlic, Dijon mustard, salt, and black pepper until smooth. Adjust seasoning to taste.
04 - Pour the dressing over the vegetable mixture and toss thoroughly to coat all ingredients evenly.
05 - Just prior to serving, sprinkle roasted sunflower seeds and toasted almonds over the salad for added texture.
06 - Serve chilled or at room temperature as a light meal or side dish.

# Expert Insights:

01 -
  • It stays crisp for hours, so you can prep it ahead without worrying about wilting.
  • The Green Goddess dressing is creamy and bright without feeling heavy.
  • You get protein, crunch, and freshness all in one bowl.
  • It's endlessly adaptable—swap herbs, add avocado, or toss in grilled chicken.
02 -
  • Keep the crunchy toppings separate if you're making this ahead, or they'll lose their snap.
  • The dressing thickens in the fridge, so loosen it with a splash of water or lemon juice before serving.
  • Shred the cabbage as thin as you can—it makes all the difference in texture.
03 -
  • Toast the almonds in a dry skillet until fragrant—it takes three minutes and changes everything.
  • If your cabbage tastes bitter, soak the shreds in ice water for ten minutes, then drain well.
  • Use a microplane for the garlic so it blends into the dressing without chunks.
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