Crunchy Cabbage Edamame Salad (Print)

A refreshing mix of crisp cabbage, edamame, and crunchy seeds in a zesty dressing.

# 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

# Directions:

01 - Bring a small pot of water to a boil. Add shelled 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 - 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 to coat evenly.
05 - Sprinkle roasted sunflower seeds and toasted almonds atop the salad just before serving to maintain crunch.
06 - Serve chilled or at room temperature according to preference.

# Helpful Hints:

01 -
  • It comes together in under 30 minutes, which means you can make it on a Tuesday night without stress.
  • The dressing stays creamy and bright even the next day, making it perfect for meal prep.
  • Every bite has texture—crunch from the cabbage and seeds, softness from the dressing, little pops of sweetness from the edamame.
02 -
  • Don't dress the salad more than an hour before serving if you're keeping the toppings on, or the seeds and almonds will absorb moisture and lose their crunch.
  • The dressing gets slightly thicker as it sits because the cabbage releases water—this is not a mistake, but if you want it thinner when serving later, whisk in a splash of lemon juice or water.
03 -
  • Make the dressing up to three days ahead and store it in a jar in the fridge; it actually gets more flavorful as the herbs infuse.
  • If you're meal-prepping, shred the vegetables and cook the edamame, but dress and top the salad only when you're ready to eat, so everything maintains its texture.
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