Crunchy Cabbage Edamame Salad (Printable)

Crisp cabbage and edamame blend with a zesty green dressing and crunchy nuts for refreshing flavors.

# 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)
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

# How To Make It:

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, combine finely shredded cabbage, cooked edamame, julienned carrots, sliced red bell pepper, green onions, and chopped cilantro.
03 - In a separate bowl, whisk together Greek yogurt, mayonnaise, fresh lemon juice, parsley, chives, tarragon if using, minced 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 evenly coated.
05 - Just prior to serving, sprinkle roasted sunflower seeds and toasted almonds on top. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It stays crisp for hours, even after dressing, so you can prep it early without wilting drama.
  • The herby dressing tastes bright and indulgent but comes together in under five minutes with a whisk.
  • Every bite delivers satisfying crunch from three different textures, seeds, nuts, and raw vegetables.
02 -
  • Do not add the crunchy topping until the last minute or it will turn soggy and chewy instead of crisp.
  • If making this ahead, store the dressing separately and toss just before serving to keep the cabbage from wilting.
  • Taste the dressing before you pour it, Greek yogurt brands vary wildly in tang and you may need extra lemon or salt to balance.
03 -
  • Massage the cabbage with a pinch of salt for one minute before adding the other vegetables, it softens just enough to absorb the dressing without losing crunch.
  • Add a teaspoon of honey or maple syrup to the dressing if you want a hint of sweetness to balance the tang.
  • Use a mix of green and purple cabbage for a more colorful bowl that photographs beautifully.
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