Save Pin Last summer, I was meal-prepping for a week of desk lunches and wanted something that wouldn't turn into mush by Wednesday. My friend Marco suggested adding edamame for protein, and when I tossed it with a creamy green dressing, the whole thing came alive—crisp, vibrant, and somehow more interesting than the limp salads I'd been forcing down. That's when I realized a good salad isn't about being virtuous; it's about textures you actually want to bite into.
I brought this to a potluck once, and someone asked for the recipe while they were still eating it—which never happens at potlucks. It turns out that most people have been eating sad, watery salads for so long that they don't realize how good fresh vegetables with an actual dressing can taste.
Ingredients
- Green cabbage, 4 cups shredded: Cabbage is your foundation here; it stays snappy even after a day or two, unlike most greens. The finer you shred it, the better it absorbs the dressing without falling apart.
- Edamame, 1 cup shelled: These give you fiber and plant protein without being heavy. Fresh is ideal, but frozen works beautifully—just don't overcook them or they'll turn mushy.
- Carrots, 1 cup julienned: The thin strips add sweetness and another layer of crunch; if you only have a grater, that works too, though strips look prettier.
- Red bell pepper, 1/2 cup sliced: This brings color and a gentle sweetness that balances the creamy dressing.
- Green onions, 1/4 cup sliced: A small amount goes a long way; they add a whisper of onion flavor without overpowering.
- Fresh cilantro, 1/4 cup chopped: If cilantro isn't your thing, parsley or basil work fine, though the flavor shifts slightly.
- Greek yogurt, 1/2 cup: This is what makes the dressing creamy without being heavy; regular yogurt is thinner, so use a bit less if that's all you have.
- Mayonnaise, 1/4 cup: It seems like overkill with the yogurt, but it gives the dressing a silky texture that yogurt alone can't deliver.
- Fresh lemon juice, 2 tablespoons: Squeeze it fresh—bottled lemon juice tastes flat by comparison, and the acid keeps everything bright.
- Fresh parsley and chives, 2 tablespoons each: These are the backbone of green goddess; dried herbs won't give you that fresh, herbaceous flavor.
- Fresh tarragon, 1 tablespoon optional: It's subtle and a bit licorice-like; skip it if you don't have it, but it's worth seeking out.
- Garlic, 1 small clove minced: Go light here—one tiny clove is plenty, and raw garlic can overpower if you're not careful.
- Dijon mustard, 1 teaspoon: This adds a slight tang and helps emulsify the dressing so it doesn't separate.
- Salt and pepper to taste: Always season your dressing in a separate bowl so you can adjust it before mixing everything together.
- Roasted salted sunflower seeds and toasted almonds, 1/3 cup each: These are the moment of truth—add them right before serving or they'll soften and lose their magic.
Instructions
- Wake up your edamame:
- If you're using frozen edamame, drop them into boiling water for 3 to 4 minutes—you're just warming them through, not cooking them to death. Drain and run cold water over them so they stop cooking immediately and stay bright green.
- Build your vegetable foundation:
- In your largest bowl, combine the shredded cabbage, cooled edamame, carrots, bell pepper, green onions, and cilantro. Toss them together gently so everything gets to know each other, but don't crush anything.
- Whisk your dressing into silky submission:
- Dress and toss with confidence:
- Pour the dressing over your vegetables and toss until every strand of cabbage is coated. This takes a minute or two of actual tossing—don't be shy about it. Taste a bite and adjust salt and lemon juice if needed.
- Crown it with crunch at the last moment:
- Right before you serve, scatter the sunflower seeds and toasted almonds over top. This is non-negotiable; they're your textural secret weapon, and they turn sad and soggy if they sit in the dressing for more than a few minutes.
- Serve and enjoy:
- This salad is good cold straight from the fridge or at room temperature—whatever suits your mood.
Save Pin The first time someone told me they were bringing salad to my dinner party, I felt a little disappointed—until this one showed up. It reminded me that a salad can be the star of the table, not just the opening act.
The Green Goddess Moment
Green goddess dressing is one of those things that seems fussy until you realize it's just fresh herbs, a little acid, and something creamy whisked together. The magic happens when you use actual fresh herbs instead of dried; dried herbs taste like dusty memories, while fresh ones taste like summer. Once you make it once, you'll start dolloping it on everything—eggs, grain bowls, roasted vegetables, grilled chicken.
Timing and Prep Strategy
This salad thrives on a little advance planning. You can prep all your vegetables the morning of, keep them in separate containers, and assemble everything 30 minutes before you eat. The dressing actually gets better after an hour or two in the fridge as the flavors meld together, which is rare for something this fresh-tasting. The only thing you do at the last second is add the crunchy toppings.
Variations That Keep It Interesting
This is one of those foundational salads that invites improvisation. On a warm night, sliced avocado transforms it into something more substantial. If you're cooking for someone grilling fish or tofu, this becomes the perfect companion—the brightness of the dressing cuts through richness in a way that feels intentional. A handful of pomegranate seeds adds tartness and jewel-like pops of color if you're feeling fancy, and diced cucumber brings cooling freshness if the summer heat is getting to you.
- Swap the edamame for chickpeas or white beans if that's what you have on hand.
- Use any combination of fresh herbs for the dressing; basil, dill, or mint all work beautifully.
- Make it vegan by using plant-based yogurt and mayo, and it loses nothing in the translation.
Save Pin What I love most about this salad is that it tastes like you cared about it, even when you made it in ten minutes between other things. That's the whole point of cooking anything, really.
Questions & Answers
- → Can I use frozen edamame in this salad?
Yes, frozen edamame works well. Simply boil for 3-4 minutes, drain, and cool before mixing into the salad.
- → How can I make the dressing vegan-friendly?
Substitute the Greek yogurt and mayonnaise with plant-based alternatives to keep the dressing creamy and herbaceous.
- → What gives the salad its crunchy texture?
Toasted sliced almonds and roasted sunflower seeds add a delightful crunch that contrasts the fresh vegetables.
- → Can I prepare this salad ahead of time?
Yes, but to maintain crunch, keep the nuts and seeds separate until just before serving.
- → What dishes pair well with this salad?
This salad complements grilled fish, tofu, or can be enjoyed on its own as a light, nutritious option.