Crunchy Cabbage Edamame Salad (Printer View)

Refreshing cabbage and edamame mix tossed in a tangy green goddess dressing with crunchy toasted nuts.

# Components:

→ Vegetables

01 - 4 cups green cabbage, finely shredded
02 - 1 cup shelled edamame (fresh or frozen)
03 - 1 cup carrots, julienned or shredded
04 - 1/2 cup red bell pepper, thinly sliced
05 - 1/4 cup green onions, thinly sliced
06 - 1/4 cup fresh cilantro, chopped

→ Dressing (Green Goddess Style)

07 - 1/2 cup Greek yogurt or plant-based yogurt for vegan
08 - 1/4 cup mayonnaise
09 - 2 tablespoons fresh lemon juice
10 - 2 tablespoons fresh parsley, chopped
11 - 2 tablespoons fresh chives, chopped
12 - 1 tablespoon fresh tarragon, chopped (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 sliced almonds, toasted

# Method steps:

01 - Bring a small pot of water to a boil. Add edamame and cook for 3 to 4 minutes if frozen. Drain and rinse under cold water to cool.
02 - In a large bowl, mix finely shredded cabbage, cooled edamame, carrots, red bell pepper, green onions, and chopped cilantro.
03 - In a separate bowl, whisk Greek yogurt or plant-based alternative, mayonnaise, lemon juice, parsley, chives, tarragon, garlic, Dijon mustard, salt, and pepper until smooth. Adjust seasoning to taste.
04 - Pour the dressing over the vegetable mixture and toss until all ingredients are evenly coated.
05 - Just before serving, sprinkle the roasted sunflower seeds and toasted sliced almonds over the salad for texture.
06 - Serve chilled or at room temperature as desired.

# Expert Advice:

01 -
  • It stays crunchy for hours, even after dressing, so you can prep it ahead without any sogginess.
  • The Green Goddess dressing is so good youll want to drizzle it on everything from grain bowls to roasted veggies.
  • Its filling enough to be lunch on its own but light enough that you wont feel weighed down afterward.
02 -
  • Dont skip rinsing the edamame in cold water after boiling because warm beans will wilt the cabbage and make the whole salad feel limp and sad.
  • If youre making this ahead, store the dressing and crunchy toppings separately and only combine them right before eating so everything stays fresh and textured.
03 -
  • Use a mandoline or the shredding blade on your food processor to make quick work of the cabbage and carrots, especially if youre doubling the recipe.
  • If the dressing feels too thick, thin it out with a splash of water or extra lemon juice until it reaches a consistency that coats the vegetables without clumping.
Return