Save My neighbor knocked on my door one Tuesday with a bowl of something green and crunchy, insisting I try it before she left for her book club. One bite and I was scribbling down everything she could remember about the dressing. That creamy, herby tang over crisp cabbage and edamame became my go-to whenever I needed something that felt light but actually kept me full. I've been tweaking it ever since, and it still reminds me of her unexpected visit.
I brought this to a potluck once, convinced no one would touch the salad when there were ribs and mac and cheese on the table. By the time I looked up, the bowl was empty and three people had asked for the recipe. One friend admitted she came back for seconds before even trying the desserts. Its the kind of dish that surprises people who think salads are boring.
Ingredients
- Green cabbage: Shred it as thin as you can manage because thinner pieces soak up the dressing better and give you that satisfying crunch in every bite.
- Edamame: Frozen works perfectly and cooks in minutes, plus it adds protein without any heaviness or need for marinating.
- Carrots: Julienned carrots look prettier and blend into the salad more evenly than thick chunks, and they add a slight sweetness that balances the tang.
- Red bell pepper: The pop of color makes the whole bowl feel more vibrant, and the mild sweetness keeps things from tasting too sharp.
- Green onions: Slice them thin so you get little bursts of oniony flavor without overwhelming the gentler vegetables.
- Cilantro: Fresh cilantro brightens everything, but if youre one of those people who thinks it tastes like soap, swap in extra parsley.
- Greek yogurt: This is what makes the dressing creamy without being heavy, and it adds a subtle tang that mayonnaise alone cant give you.
- Mayonnaise: It smooths out the yogurt and gives the dressing that silky, cling-to-everything texture you want in a good salad coat.
- Lemon juice: Fresh is always better because bottled juice can taste flat, and you need that brightness to wake up all the herbs.
- Parsley, chives, and tarragon: These three together create that classic Green Goddess flavor, but if you cant find tarragon, dont stress because the salad still shines without it.
- Garlic: One small clove is enough to add depth without making the dressing taste aggressively garlicky.
- Dijon mustard: Just a teaspoon gives the dressing a gentle kick and helps everything emulsify into a smooth, cohesive sauce.
- Sunflower seeds and almonds: Toast the almonds for a minute in a dry pan because it brings out their flavor and makes them taste almost buttery.
Instructions
- Prep the edamame:
- If theyre frozen, boil them for about four minutes until theyre bright green and tender, then shock them in cold water so they stop cooking and stay vibrant. This step takes barely any time and makes such a difference in texture.
- Combine the vegetables:
- Toss your shredded cabbage, edamame, carrots, bell pepper, green onions, and cilantro in a big bowl, making sure everything is spread out evenly. The colors alone will make you excited to eat it.
- Whisk the dressing:
- Mix the yogurt, mayo, lemon juice, herbs, garlic, mustard, salt, and pepper in a smaller bowl until its completely smooth and almost pourable. Taste it and add more lemon or salt if it needs a little something extra.
- Dress the salad:
- Pour the dressing over your veggie mix and toss with your hands or tongs until every piece is lightly coated and glossy. Dont drown it because you want the vegetables to still have their own voice.
- Add the crunch:
- Right before you serve, sprinkle the sunflower seeds and toasted almonds on top so they stay crispy. If you add them too early, theyll soften and lose that satisfying snap.
Save One summer evening, I made a double batch of this and ate it straight from the bowl on my back porch, watching the fireflies come out. There was something about the cool crunch and that creamy herb dressing that felt like exactly what my body needed after a long, hot day. It wasnt fancy, but it was one of those meals I remember more clearly than most dinner parties.
Make It Your Own
I started adding diced avocado on top when I have a ripe one sitting on the counter, and the creaminess plays beautifully with the crunchy vegetables. Sometimes Ill toss in cucumber or swap the almonds for cashews if thats whats in the pantry. You can also grill some tofu or shrimp and lay it over the salad to turn it into a full meal that feels a little more substantial.
Storing and Serving
This salad keeps well in the fridge for up to two days if youve already dressed it, though the cabbage will soften slightly over time. I actually like it both ways because the flavors meld together even more as it sits. If youre bringing it somewhere, pack the nuts and seeds in a small container and sprinkle them on right before people dig in so they dont get soggy in transit.
What to Serve It With
Ive served this alongside grilled salmon, roasted chicken thighs, and even just a piece of crusty bread when I wanted something simple. It also works as a base for a grain bowl if you add quinoa or farro underneath. The dressing is versatile enough that it complements almost anything without fighting for attention.
- Try it with grilled fish or tempeh for a light, protein-packed dinner.
- Serve it next to tacos or burritos when you want a fresh, cooling contrast.
- Pack it for lunch in a mason jar with the dressing on the bottom and greens on top, then shake it up when youre ready to eat.
Save This salad has earned a permanent spot in my weekly rotation because it comes together fast, tastes bright and satisfying, and never gets boring. I hope it becomes one of those recipes you reach for again and again, tweaking it to fit your mood and whatever you have on hand.
Kitchen Help
- → How do I cook the edamame for this salad?
Boil shelled edamame for 3–4 minutes, then drain and rinse under cold water to cool before mixing.
- → Can I make the dressing vegan?
Yes, substitute Greek yogurt with plant-based yogurt and use vegan mayonnaise to maintain the creamy texture.
- → What adds the crunch in this salad?
Roasted salted sunflower seeds and toasted sliced almonds provide a delightful crunchy texture.
- → Is this salad best served chilled or warm?
It is best served chilled or at room temperature to enhance freshness and flavor.
- → Can I add other vegetables to this mix?
Yes, additions like avocado slices or diced cucumber bring extra freshness and complement the flavors well.