Save I discovered this salad by accident one summer afternoon when my neighbor dropped off an armful of fresh edamame and challenged me to do something interesting with it. I'd been in a salad rut, making the same wilted iceberg combinations for weeks, and her timing felt like a nudge from the kitchen gods. The moment I tossed crisp cabbage with those bright green beans and drizzled on a creamy green goddess dressing, something clicked. It wasn't fancy or complicated, but it tasted like exactly what I needed that day: fresh, crunchy, and alive.
I made this for a potluck last spring where everyone brought their usual suspects, and somehow this humble cabbage salad was the first thing to empty. A coworker even asked for the recipe before dessert was served, which never happens. That's when I realized it wasn't about being trendy or Instagram-worthy; it was just genuinely good food that made people feel taken care of.
Ingredients
- Green cabbage, finely shredded: The foundation of everything; shred it just before serving if you can, as pre-shredded loses its snap within hours.
- Edamame: Protein-packed and slightly sweet, they add substance without heaviness, and frozen ones work beautifully if you don't have fresh.
- Carrots, julienned: They add natural sweetness and a delicate crunch that complements the cabbage's boldness.
- Red bell pepper: More tender than the cabbage, so slice it thin to keep the texture balanced and the color vibrant.
- Green onions: Just a whisper of them, enough to add a gentle bite without overpowering the other flavors.
- Fresh cilantro: This is optional if you're cilantro-averse, but it brings an unexpected freshness that ties the whole salad together.
- Greek yogurt: The base of the dressing that keeps everything creamy without feeling heavy; Greek yogurt has just the right tang.
- Mayonnaise: A small amount adds richness and helps the dressing cling to every piece of vegetable.
- Fresh lemon juice: This brightens everything and prevents the dressing from tasting flat or one-note.
- Fresh parsley, chives, and tarragon: Together they create the green goddess magic; if you don't have tarragon, skip it rather than substitute, as it has a unique flavor.
- Garlic and Dijon mustard: Garlic should be minced almost to a paste so it distributes evenly, and the mustard adds a subtle warmth that rounds out the dressing.
- Roasted sunflower seeds and toasted almonds: Add these just before serving or they'll soften and lose their defining crunch.
Instructions
- Prepare the edamame first if needed:
- If you're using frozen, bring a small pot of salted water to a boil and cook them for just 3 to 4 minutes until they're heated through and still firm. Drain and rinse under cold water immediately so they stop cooking and stay bright green.
- Build the base:
- In a large bowl, combine all your raw vegetables right before you're ready to dress them. The cabbage will start to weep if it sits around too long, so this is where patience pays off in a big way.
- Make the dressing:
- Whisk the yogurt, mayo, lemon juice, fresh herbs, garlic, and mustard together in a separate bowl until it's smooth and you can taste the brightness. This is the moment to adjust seasoning; the dressing should taste bold enough to season everything without being overwhelming.
- Bring it all together:
- Pour the dressing over the vegetables and toss gently but thoroughly, making sure every piece gets coated. You want the dressing to cling to the cabbage, not pool at the bottom.
- Finish with crunch:
- Just before serving, scatter the sunflower seeds and toasted almonds over the top. This is non-negotiable if you want that textural contrast that makes the salad memorable.
Save The best moment with this salad came when my 8-year-old asked for a second helping without being asked, which felt like winning the lottery as a parent. Food that makes people come back for more, especially when they weren't expecting to love vegetables that much, is food that's worth keeping around.
Variations That Work
I've learned that this salad is endlessly flexible without losing its soul. Add avocado slices for richness, diced cucumber for extra freshness, or even some shredded beets if you want earthiness and color. For a grain component, toss in some cooked farro or quinoa to make it more substantial as a main course. I've even swapped the almonds for pepitas or cashews when someone at the table had a nut allergy, and nobody noticed the difference.
Make-Ahead Magic
This salad is actually one of those rare dishes that gets easier the more you plan ahead. You can chop all the vegetables the morning of and store them separately in containers; the dressing keeps for three days in the fridge and actually tastes better on day two when the flavors have had time to settle. The only rule is to keep the crunchy toppings in a separate container until the very last moment, or you'll lose what makes this salad special.
Serving Suggestions and Pairings
This salad shines as a light lunch on its own, but it's also the perfect side dish for grilled fish, roasted tofu, or even a simple rotisserie chicken. I've served it at summer dinners alongside grilled vegetables, at brunch with fresh bread and cheese, and even packed it for picnics where it traveled beautifully. The green goddess dressing is forgiving enough that it complements almost anything without competing for attention.
- Pair with grilled salmon or roasted tofu for a complete meal.
- Keep the crunchy toppings separate until serving to maintain texture.
- Make a double batch of the dressing; you'll want it on everything.
Save This salad has become one of those recipes I make without thinking, the kind that shows up on the table when I want people to feel nourished but not fussed over. That's the real magic here.