Crunchy Cabbage Edamame Salad (Printer View)

Crisp cabbage, edamame, and crunchy nuts tossed in a zesty green dressing for fresh flavors.

# Components:

→ 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

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

# Method:

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 mixing bowl, combine shredded cabbage, 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 as needed.
04 - Pour the dressing over the vegetable mixture and toss gently until all ingredients are evenly coated.
05 - Just before serving, sprinkle roasted sunflower seeds and toasted sliced almonds on top to add texture.
06 - Serve the salad chilled or at room temperature as a light lunch or side dish.

# Expert Advice:

01 -
  • The crunch stays crisp for hours, which means you can actually make it ahead without it turning into mush.
  • One salad somehow satisfies the vegetarian skeptics and the protein-focused gym folks at the same table.
  • That green goddess dressing tastes like you spent all day at a farmers market, but it takes five minutes to throw together.
02 -
  • Add those crunchy toppings right before you eat it, or they'll go soft and defeat the entire purpose of making this salad in the first place.
  • Taste the dressing before it meets the vegetables—you're in control here, and no recipe knows your salt preference like you do.
03 -
  • Toast your almonds in a dry skillet for two minutes right before assembling—the smell alone is worth it, and the difference in flavor is immediate and real.
  • If your dressing feels too thick, thin it with a tablespoon of water or lemon juice rather than adding more mayo; you'll keep the flavor bright and clear.
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