Pin This I threw this salad together on a scorching July afternoon when turning on the oven felt like a crime. The edamame had been sitting in my freezer for weeks, the cabbage was taking up half my crisper drawer, and I was craving something that required zero heat and maximum crunch. What started as a fridge-clearing experiment turned into something I now make at least twice a month. The dressing came together in under two minutes, and that first bite, cold and herbaceous and ridiculously satisfying, made me forget all about the heat.
I brought this to a backyard barbecue once, mostly because I forgot to plan ahead and needed something fast. It sat on the table next to pasta salads and coleslaw, and by the end of the night, my bowl was the only one completely empty. Three people asked for the recipe, and one friend admitted she ate it straight from the bowl in her kitchen the next day. That was when I realized this salad had serious staying power.
Ingredients
- Green cabbage: The backbone of the salad, giving you that satisfying crunch that holds up beautifully even after being dressed.
- Shelled edamame: Adds protein and a slight sweetness that balances the tangy dressing, plus they are fun to eat.
- Carrots: Julienne them if you have time, or just use a box grater for quick shreds that add color and a hint of earthiness.
- Red bell pepper: Slice it thin so it blends in without overpowering, adding just enough sweetness and a pop of red.
- Green onions: Use both the white and green parts for a mild onion flavor that does not bite back.
- Fresh cilantro: Chop it roughly and toss it in like confetti, it brings brightness that ties everything together.
- Greek yogurt: The creamy base of the dressing, tangy and thick enough to coat every strand of cabbage.
- Mayonnaise: Adds richness and helps the dressing cling without feeling heavy.
- Fresh lemon juice: Brightens the whole thing up and keeps the dressing from feeling too rich.
- Fresh parsley, chives, and tarragon: The trio that makes this Green Goddess style, each herb adding its own little whisper of flavor.
- Garlic: Just one small clove, minced fine so it melts into the dressing without any harsh bite.
- Dijon mustard: A teaspoon goes a long way, adding depth and a subtle tang that makes the dressing sing.
- Roasted salted sunflower seeds: They add crunch and a nutty saltiness that makes every bite more interesting.
- Sliced almonds: Toast them until golden and fragrant, they bring a buttery crunch that is hard to resist.
Instructions
- Prep the edamame:
- If you are using frozen edamame, boil them for just 3 to 4 minutes until tender, then drain and rinse them under cold water to stop the cooking. Fresh edamame can go straight into the bowl.
- Build the salad base:
- Toss the shredded cabbage, edamame, carrots, bell pepper, green onions, and cilantro in a large bowl, making sure everything is evenly mixed. The colors alone will make you smile.
- Whisk the dressing:
- Combine the yogurt, mayo, lemon juice, parsley, chives, tarragon, garlic, mustard, salt, and pepper in a small bowl and whisk until smooth. Taste it and adjust the seasoning, maybe a pinch more salt or a squeeze more lemon.
- Dress the salad:
- Pour the dressing over the vegetables and toss until every piece is coated in that creamy, herby goodness. Use your hands if you want, it is the best way to get everything evenly dressed.
- Add the crunch:
- Right before serving, sprinkle the sunflower seeds and toasted almonds on top so they stay crispy. If you add them too early, they will soften and lose their magic.
- Serve:
- Serve it chilled straight from the fridge or let it come to room temperature for a few minutes if you prefer. Either way, it is going to disappear fast.
Pin This One evening, I made this for dinner and my partner kept going back for seconds, then thirds, standing at the counter with a fork. He looked up mid-bite and said, This is what I want to eat when it is too hot to think. That is when I knew this salad had earned a permanent spot in our summer rotation.
Make It Your Own
This salad is incredibly forgiving and loves a little improvisation. Toss in diced cucumber for extra coolness, add avocado slices for creaminess, or swap the almonds for cashews if that is what you have on hand. I have even stirred in leftover shredded rotisserie chicken to make it more filling, and it was delicious. If you want to go vegan, just use plant-based yogurt and mayo, the flavor stays just as bright and satisfying.
Storing and Serving Tips
Leftovers keep well in the fridge for up to two days, though the cabbage will soften a bit as it sits in the dressing. I actually do not mind it that way, it is like a quick-pickled slaw with extra crunch from the seeds. If you are bringing this to a potluck or picnic, pack the dressing and crunchy toppings separately and assemble everything on site. It travels beautifully and always gets compliments, even from people who claim they do not like cabbage.
Pairing Suggestions
This salad plays well with almost anything off the grill, especially salmon, chicken thighs, or marinated tofu. I have served it alongside tacos, piled it on top of rice bowls, and even eaten it straight from the bowl with a spoon as a light lunch. It is one of those recipes that adapts to whatever meal you are building, and somehow always feels like the right choice.
- Serve it with grilled fish or shrimp for a fresh, protein-packed dinner.
- Pair it with a warm grain like quinoa or farro to make it more filling.
- Bring it to a barbecue and watch it disappear before the burgers even come off the grill.
Pin This This salad reminds me that the best recipes are often the ones that come together by accident, born out of necessity and a little bit of hunger. I hope it becomes one of your easy, go-to favorites too.
Recipe Q&A
- → How do I prepare edamame for this dish?
Boil shelled edamame for 3 to 4 minutes, then drain and rinse under cold water to cool before mixing with other ingredients.
- → Can I substitute any ingredients in the dressing?
Yes, plant-based yogurt and vegan mayonnaise can replace dairy options for a vegan-friendly dressing without sacrificing creaminess.
- → What adds the crunch in this salad?
Roasted salted sunflower seeds and toasted sliced almonds provide a satisfying crunchy texture to contrast the fresh vegetables.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients used are gluten-free, making it suitable for those avoiding gluten.
- → Can I prepare this salad in advance?
You can mix most ingredients ahead, but keep the crunchy nuts and seeds separate until serving to maintain texture.