Save There was this afternoon last spring when I dumped a whole bag of coleslaw mix into a bowl, stared at it, and thought—this needs something better than ranch. I had a jar of edamame in the freezer and a bunch of wilting herbs begging to be used. What came together was this crunchy, bright salad that my neighbor still asks me to bring to every backyard gathering.
I brought this to a potluck once, tucked between casseroles and pasta salads, and it was the first bowl emptied. Someone asked if I bought it from a deli. I just smiled and said it took less time than boiling pasta.
Ingredients
- Green cabbage: Shred it as thin as you can—thinner pieces soak up dressing better and feel less bulky in your mouth.
- Edamame: Frozen works perfectly and adds protein without any fuss, just a quick blanch and they are ready.
- Carrots: Julienne them for elegance or shred them if you are in a rush, both work beautifully.
- Red bell pepper: Slice it thin so it adds color and sweetness without overpowering the other flavors.
- Green onions: Use both the white and green parts for a mild, fresh bite that does not linger.
- Fresh cilantro: Chop it roughly and toss it in—it brightens everything without tasting soapy if you are one of those people.
- Greek yogurt: This makes the dressing creamy and tangy, and it clings to the veggies like a dream.
- Mayonnaise: Just enough to add richness and help the dressing coat every shred of cabbage.
- Fresh lemon juice: Freshly squeezed is key—it wakes up the herbs and balances the creaminess.
- Fresh parsley, chives, and tarragon: These three herbs are what make it Green Goddess, but if you skip the tarragon, no one will notice.
- Garlic: One small clove, minced fine, adds a quiet kick without making your breath regrettable.
- Dijon mustard: A teaspoon gives the dressing a subtle sharpness that ties everything together.
- Sunflower seeds and sliced almonds: Toast the almonds lightly and add them last so they stay crunchy and do not get soggy.
Instructions
- Prep the edamame:
- If using frozen, drop them into boiling water for about four minutes, then drain and run cold water over them. They should be bright green and tender but still have a little bounce.
- Assemble the base:
- Toss cabbage, edamame, carrots, bell pepper, green onions, and cilantro in a big bowl. Use your hands if you want—it mixes better and feels more honest.
- Make the dressing:
- Whisk together yogurt, mayo, lemon juice, parsley, chives, tarragon, garlic, mustard, salt, and pepper until smooth. Taste it and adjust—more lemon if it feels flat, more salt if it tastes shy.
- Dress the salad:
- Pour the dressing over the vegetables and toss until every piece is lightly coated. Do not drown it—you want the crunch to shine through.
- Add the crunch:
- Right before serving, scatter sunflower seeds and toasted almonds on top. If you add them too early, they will soften and lose their magic.
Save One summer evening, I served this on the porch with grilled salmon and cold white wine. My friend looked up and said it tasted like eating sunshine. I have never forgotten that.
Making It Your Own
If you want more heft, toss in diced avocado or grilled chicken. For a sweeter note, add dried cranberries or mandarin segments. I have also thrown in roasted chickpeas when I needed extra protein, and it worked beautifully.
Storing and Serving
This salad holds up well in the fridge for a day or two, but the cabbage will soften slightly. If you are meal prepping, store the dressing separately and toss it together just before eating. Serve it cold or at room temperature—both ways are delicious.
What to Serve It With
I have paired this with grilled fish, roasted tofu, and even just a slice of crusty bread. It works as a side or a main, depending on how hungry you are.
- Add a fried egg on top for a quick lunch that feels complete.
- Serve it alongside tacos or grain bowls for a fresh, crunchy contrast.
- Double the recipe for picnics—it travels well and tastes even better after sitting for an hour.
Save This salad taught me that simple ingredients, treated with a little care, can become something people remember. I hope it does the same for you.
Recipe Questions & Answers
- → What is the best way to cook edamame for this dish?
Boil shelled edamame in water for 3 to 4 minutes until tender, then drain and rinse with cold water to cool before adding to the salad.
- → Can I make this salad vegan?
Yes, substitute plant-based yogurt and vegan mayonnaise in the dressing to keep it vegan-friendly without sacrificing flavor.
- → What crunchy toppings are recommended?
Toasted almonds and roasted salted sunflower seeds add a delightful crunch that complements the fresh vegetables and creamy dressing.
- → How can I add extra freshness to the salad?
Slices of avocado or diced cucumber can be mixed in to introduce additional freshness and texture.
- → Is this dish suitable for those with nut allergies?
Omit the toasted almonds to make it nut-free, while still keeping a satisfying crunch with sunflower seeds.
- → How should the salad be served for best flavor?
Serve chilled or at room temperature to enjoy the crispy vegetables and creamy dressing at their best.