Pin There was this potluck at work where everyone brought the usual pasta salads and I wanted something different, something that would actually wake people up. I tossed together whatever crunchy vegetables I had with edamame and a creamy herb dressing I'd been playing with. By the end of lunch, three people had asked for the recipe. That's when I knew this salad was a keeper.
I started making this salad on Sunday evenings when I wanted something ready to grab for lunch all week. The cabbage never gets soggy, the dressing clings to every shred, and I could throw it together while listening to music. It became my answer to boring desk lunches, and I'd find myself looking forward to it by Wednesday.
Ingredients
- Green cabbage: Shred it as finely as you can so the dressing coats every piece. I use a sharp knife and take my time because it makes a real difference in texture.
- Edamame: Fresh or frozen both work, but frozen is easier and just as good once you blanch it quickly. The bright green color and nutty flavor make this salad feel substantial.
- Carrots: Julienned carrots add sweetness and a pop of orange that makes the bowl look alive. A box grater works if you don't want to julienne by hand.
- Red bell pepper: Slice it thin so it blends in without overpowering the crunch. The slight sweetness balances the tangy dressing.
- Green onions: They give a mild onion bite without being too sharp. I slice them on the diagonal because it looks prettier.
- Fresh cilantro: This is where the salad gets its brightness. If you're not a cilantro person, try fresh basil instead.
- Greek yogurt: The base of the dressing and what makes it creamy without being too rich. Plant-based yogurt works just as well if you need it dairy-free.
- Mayonnaise: A little mayo adds silkiness and helps the dressing cling. Don't skip it unless you're going fully vegan.
- Fresh lemon juice: Freshly squeezed makes the dressing sing. Bottled lemon juice tastes flat by comparison.
- Fresh parsley, chives, and tarragon: These three herbs are what make it Green Goddess style. Tarragon is optional but adds a subtle licorice note I've come to love.
- Garlic: One small clove minced fine so it blends into the dressing without any harsh bite.
- Dijon mustard: Just a teaspoon gives the dressing a little tang and helps it emulsify.
- Sunflower seeds and almonds: Toast the almonds if they're not already roasted. The crunch from these makes every bite exciting.
Instructions
- Blanch the edamame:
- If using frozen, boil them for 3 to 4 minutes until tender, then rinse under cold water to stop the cooking. Fresh edamame can go straight into the salad if they're already cooked.
- Combine the vegetables:
- Toss the shredded cabbage, edamame, carrots, bell pepper, green onions, and cilantro in a large bowl. Make sure everything is evenly distributed so each serving has a bit of everything.
- Mix the dressing:
- Whisk together the yogurt, mayo, lemon juice, parsley, chives, tarragon, garlic, mustard, salt, and pepper until smooth. Taste it and adjust the salt or lemon if it needs more brightness.
- Dress the salad:
- Pour the dressing over the vegetables and toss until everything is evenly coated. I use my hands sometimes because it's easier to get into all the crevices.
- Add the crunch:
- Right before serving, sprinkle the sunflower seeds and toasted almonds on top. If you add them too early, they'll lose their crunch.
- Serve:
- This salad tastes great chilled or at room temperature. I've served it both ways and people loved it either way.
Pin I brought this to a summer picnic once and watched a friend who claimed she didn't like cabbage go back for seconds. She said it was the dressing that got her, but I think it was the way everything came together, crunchy and fresh and just interesting enough to keep you coming back.
Make It Your Own
I've added diced avocado when I had one sitting on the counter, and it made the salad even creamier. Cucumber works too if you want more crunch and a cooler flavor. Some people add grilled chicken or tofu to make it a full meal, and I've done that on nights when I needed more protein.
Storing and Prepping Ahead
The dressed salad keeps in the fridge for up to two days, but it's best the day you make it. I've learned to store the crunchy toppings in a separate container and add them right before eating. The dressing can be made up to three days ahead and stored in a jar, which makes weeknight assembly a breeze.
Pairing Ideas
This salad is light enough to serve alongside grilled fish or steak without feeling heavy. I've paired it with teriyaki salmon and it was perfect. It also works as a side for sandwiches or as the main event on a hot day when you don't want to turn on the stove.
- Serve with grilled shrimp skewers for a complete summer meal.
- Pair with a simple soup like miso or vegetable broth for contrast.
- Pack it in a jar with the dressing on the bottom and shake before eating for a portable lunch.
Pin This salad has become my go-to whenever I need something that feels fresh and looks impressive without much effort. I hope it finds a spot in your regular rotation the way it has in mine.
Recipe Q&A
- → Can I use frozen edamame for this salad?
Yes, frozen edamame works well. Simply boil for 3-4 minutes, drain, and rinse under cold water before adding to the salad.
- → What makes the dressing 'Green Goddess' style?
The dressing features a creamy base with Greek yogurt, mayonnaise, lemon juice, fresh parsley, chives, and tarragon for a fresh herbal flavor.
- → How can I make this salad vegan?
Replace Greek yogurt and mayonnaise with plant-based alternatives to keep it creamy and vegan-friendly.
- → What crunchy toppings are used in this salad?
Toasted sliced almonds and roasted salted sunflower seeds add a satisfying crunch and nutty notes.
- → Can I prepare this salad ahead of time?
Yes, but keep the crunchy toppings separate until serving to maintain their texture.