Crunchy Cabbage Edamame Salad (Printable)

A vibrant salad combining shredded cabbage, protein-rich edamame, and a tangy herb dressing with crunchy nuts.

# What You'll 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 option)
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

# Directions:

01 - 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, red bell pepper, green onions, and cilantro.
03 - Whisk together Greek yogurt, mayonnaise, lemon juice, parsley, chives, tarragon (if using), garlic, Dijon mustard, salt, and black pepper until smooth. Adjust seasoning to taste.
04 - Pour dressing over the vegetable mixture and toss thoroughly to coat evenly.
05 - Sprinkle sunflower seeds and toasted almonds atop the salad just before serving.
06 - Serve the salad chilled or at room temperature.

# Expert Advice:

01 -
  • It stays crunchy for days, making it the rare salad that actually improves in the fridge.
  • The edamame brings enough protein that you won't be hungry an hour later.
  • You can throw it together in under 25 minutes and still feel like you made something real.
02 -
  • Toast your almonds yourself if possible; they taste infinitely better than the pre-toasted ones sitting in the bulk bin, and it takes five minutes in a dry skillet.
  • Don't dress this more than an hour before serving if you want maximum crunch, but the undressed vegetables and dressing keep separately for days.
03 -
  • Shred your cabbage with a mandoline or the shredding blade on a box grater for ultra-thin, delicate pieces that actually coat with dressing.
  • If you're making this the night before, dress only the vegetables you'll eat that night and keep the rest separate—the dressing will keep everything crisp for days if you add it just before eating.
Go Back