Save My neighbor brought this salad to a summer potluck, and I watched people go back for thirds before I even got my first bite. The crunch was immediate, the green goddess dressing so bright and herbaceous it felt like eating fresh air on a plate. I asked for the recipe that day, and honestly, it's become the one I make when I want something that feels both indulgent and good for me, no guilt attached.
I made this for a work lunch last spring when everyone was tired of sad desk salads, and something shifted in the break room energy. People actually sat down to eat it instead of wolfing it down at their desks. That's when I realized this wasn't just a side dish—it was the kind of food that makes people slow down and notice what they're putting in their mouths.
Ingredients
- Green cabbage, 4 cups shredded: The backbone of everything here, and shredding it yourself (not buying pre-shredded) makes a real difference in how crisp it stays.
- Edamame, 1 cup shelled: These little green beans give you protein and a slight natural sweetness that balances the tangy dressing beautifully.
- Carrots, 1 cup julienned: The color pops on the plate, and the natural sweetness plays nicely against the brightness of everything else.
- Red bell pepper, 1/2 cup thinly sliced: Sweet notes, visual contrast, and it softens just slightly when the dressing hits it without getting soggy.
- Green onions, 1/4 cup sliced: These give you an onion bite without being aggressive—just a whisper of sharpness that wakes up your palate.
- Fresh cilantro, 1/4 cup chopped: If you're the type who loves cilantro, this is your moment; if you're the soap gene person, you can skip it without apology.
- Greek yogurt, 1/2 cup: The secret to a dressing that feels creamy but isn't heavy, and it keeps the whole thing vegetarian-friendly.
- Mayonnaise, 1/4 cup: Just enough to give the dressing richness and help it cling to every shred of cabbage.
- Fresh lemon juice, 2 tablespoons: This is what keeps everything tasting bright and prevents the dressing from feeling flat or one-dimensional.
- Fresh parsley and chives, 2 tablespoons each: The backbone of that green goddess flavor—fresh, grassy, genuinely herbaceous.
- Fresh tarragon, 1 tablespoon: Optional, but if you have it, it adds a subtle anise note that makes people wonder what you did differently.
- Garlic clove, 1 small minced: Just one, because this dressing should whisper garlic, not shout it.
- Dijon mustard, 1 teaspoon: A little sharp tang and an emulsifier that helps everything come together smoothly.
- Salt and black pepper to taste: Season at the end, after you've tasted it, because you might not need as much as the recipe suggests.
- Roasted salted sunflower seeds, 1/3 cup: The crunch that stays crunchy, even after it meets the dressing.
- Sliced almonds, toasted, 1/3 cup: Toasting them yourself brings out a nuttiness that makes them taste expensive, even though they're not.
Instructions
- Prep your edamame if frozen:
- Bring a small pot of water to a boil, add the edamame, and let it cook for just 3 to 4 minutes until they're heated through but still have that slight firmness. Drain them and run them under cold water immediately so they stop cooking and stay bright green.
- Build your salad base:
- Toss your shredded cabbage, cooled edamame, julienned carrots, sliced bell pepper, green onions, and cilantro into a large bowl. The vegetables should look like you're about to build something beautiful, not sad.
- Make the green goddess dressing:
- Whisk together the Greek yogurt, mayonnaise, lemon juice, parsley, chives, tarragon (if using), minced garlic, and Dijon mustard in a separate bowl until it's smooth and light green, with no lumps hiding in the corners. Taste it, then add salt and pepper—you might find you need less than you think.
- Bring it all together:
- Pour that dressing over your vegetable mixture and toss everything until every shred of cabbage is coated and the colors start to deepen slightly. This is the moment where separate ingredients become one unified thing.
- Crown it with crunch:
- Wait until the very last moment—literally right before serving—to scatter your sunflower seeds and toasted almonds on top. This keeps them crispy and keeps the whole salad from becoming a damp pile of vegetables.
- Chill or serve:
- This tastes best cold, but room temperature works fine if you're in a hurry. Either way, people will come back for more.
Save There's something almost meditative about the moment when you first bite into this and everything works in harmony—the cool crunch of the cabbage, the slight resistance of the edamame, that herbaceous dressing coating everything. It's one of those meals that reminds you why cooking for yourself (or for other people) is worth the few minutes it takes.
Why This Dressing Changes Everything
Green goddess dressing gets a reputation for being fussy, but it's honestly just herbs, yogurt, and lemon juice living their best life together. I used to buy it pre-made until I realized the homemade version tastes fresher, costs less, and takes the same amount of time as opening a jar. Now I make it for everything—drizzle it on roasted vegetables, use it as a dip for raw radishes, spoon it onto grilled fish. It's the kind of recipe that justifies itself immediately.
The Vegetable Mix Is Flexible
I've made this salad a dozen different ways depending on what's in my crisper drawer. Some days I add diced cucumber because I want something watery and cooling; other times I throw in thinly shaved fennel for a completely different personality. The formula stays the same—crisp vegetables, green goddess dressing, crunch on top—but the specific vegetables can be whatever you want them to be. Corn kernels work, snap peas work, thin-sliced radishes work. The only thing that shouldn't change is that final scatter of nuts and seeds, which is what keeps the whole thing from feeling too soft.
Making It Your Own
The first time I made this for a vegan friend, I swapped plant-based yogurt and vegan mayo into the dressing without telling her, and she didn't notice the difference. That taught me that this recipe doesn't care about your dietary restrictions—it just wants to be made with attention and tasted before it goes to the table. You can also make this ahead by keeping the vegetables and dressing separate, then tossing them together when hunger hits. It's the kind of salad that's as good on Monday night as it was on Sunday afternoon.
- Avocado slices added just before serving bring a creamy richness that plays beautifully with the bright dressing.
- If you're serving this alongside grilled fish or tofu, the salad becomes less of a side and more of a complete meal.
- Keep extra dressing in the fridge for up to three days—it's too good to waste, and it's perfect on grain bowls or roasted vegetables.
Save This salad has become the recipe I reach for when I want to feel like I'm taking care of myself and everyone around me at the same time. It's uncomplicated, it's genuinely delicious, and it makes people happy.
Cooking Guide
- → What is the best way to cook edamame for this salad?
Boil shelled edamame in water for 3-4 minutes, then drain and rinse under cold water to cool before mixing into the salad.
- → Can I make this salad vegan?
Yes, substitute Greek yogurt with plant-based yogurt and use vegan mayonnaise to keep it plant-friendly.
- → How can I add extra freshness to this dish?
Incorporate sliced avocado or diced cucumber for added freshness and creaminess.
- → What type of nuts are included in the salad?
Toasted sliced almonds provide a delicate crunch alongside roasted salted sunflower seeds.
- → Is this salad suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, making it safe for gluten-sensitive individuals.
- → Can this dish be prepared in advance?
For best texture, keep crunchy toppings separate until just before serving.