Crunchy Cabbage Edamame Salad (Printable Version)

A vibrant cabbage and edamame blend, tossed in zesty dressing, topped with crunchy nuts and seeds.

# 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

# Steps:

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, mix shredded cabbage, cooked edamame, carrots, red bell pepper, green onions, and cilantro until well combined.
03 - Whisk all dressing ingredients together in a separate bowl until smooth. Adjust seasoning to taste if necessary.
04 - Pour the dressing over the vegetable mixture and toss gently to coat evenly.
05 - Just before serving, sprinkle roasted sunflower seeds and toasted almonds on top for added texture.
06 - Serve the salad chilled or at room temperature according to preference.

# Expert Advice:

01 -
  • It stays crisp for hours, even after dressing, so you can prep it ahead without any sogginess.
  • The Green Goddess dressing is so good youll want to drizzle it on everything from roasted vegetables to grain bowls.
  • Its filling enough to be a meal but light enough that you wont feel weighed down, even on the hottest days.
02 -
  • Do not add the crunchy toppings until the last possible moment, or they will turn soft and sad within an hour.
  • If you are making this ahead, keep the dressing separate and toss everything together right before serving to keep the cabbage from wilting.
03 -
  • Toast the almonds in a dry skillet over medium heat for 3 to 4 minutes, shaking the pan often, until they smell nutty and turn golden.
  • If you do not have fresh tarragon, skip it rather than using dried, the flavor is completely different and can taste medicinal.
  • Double the dressing recipe and keep extra in the fridge, it is fantastic on grain bowls, roasted vegetables, or even as a dip for raw veggies.
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