Crunchy Cabbage Edamame Salad (Print Version)

Vibrant mix of cabbage, edamame, crunchy nuts, and zesty dressing for a fresh, light dish.

# Ingredient List:

→ 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

# 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, 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 as needed.
04 - Pour dressing over the vegetable mixture and toss thoroughly until evenly coated.
05 - Just before serving, sprinkle roasted sunflower seeds and toasted almonds on top for added texture.
06 - Serve chilled or at room temperature.

# Helpful Hints:

01 -
  • The crunch stays intact for days, which means leftovers actually taste better than you'd expect.
  • It comes together in under 30 minutes and doesn't require any real cooking skills or complicated techniques.
  • The green goddess dressing tastes homemade without any pretension, and it makes you feel like you're eating something nourishing.
02 -
  • Never add the dressing more than 2 hours before serving, or the cabbage will lose its snap and start to feel mushy and sad.
  • If you add the crunchy toppings too early, they'll absorb moisture and disappear into the background instead of providing that defining bite.
03 -
  • Toast your almonds yourself in a dry pan for 3 minutes if you have time; store-bought roasted never quite match the flavor you can create in your own kitchen.
  • If the dressing tastes too thick, thin it with a tablespoon of water at a time rather than adding more mayo, which will make it heavier.
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