Crunchy Cabbage Edamame Salad (Print)

Crisp cabbage and edamame tossed with zesty green goddess dressing and crunchy nuts and seeds.

# What You Need:

→ 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 - Bring a small pot of water to a boil. Add frozen 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, red bell pepper, green onions, and cilantro until evenly combined.
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 to taste.
04 - Pour the dressing over the vegetable mixture and toss thoroughly until all ingredients are evenly coated.
05 - Just before serving, sprinkle roasted sunflower seeds and toasted almonds on top to add crunch.
06 - Serve chilled or at room temperature as a light lunch or side dish.

# Top Tips:

01 -
  • It stays crisp for hours, so you can make it ahead without worrying about wilted greens.
  • The Green Goddess dressing is creamy and herbaceous without being heavy.
  • Edamame adds protein and makes this salad filling enough to stand on its own.
  • Every bite has a satisfying crunch from the seeds, almonds, and fresh vegetables.
02 -
  • Don't add the crunchy toppings until you're ready to eat or they'll get soggy in the dressing.
  • The dressing thickens as it sits, so if you're making this ahead, you might need to loosen it with a splash of water or lemon juice before serving.
  • Shred the cabbage as fine as you can stand because thick shreds don't hold the dressing well and feel tough to chew.
03 -
  • Toast the almonds in a dry skillet over medium heat for 3 minutes until fragrant, it makes them taste richer.
  • If you want the dressing even greener, blend it in a small food processor or blender instead of whisking by hand.
  • Taste the salad after dressing it and add a pinch more salt if the flavors feel flat, cabbage needs more seasoning than you think.
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