A fresh blend of cabbage, edamame, and colorful veggies with a zesty green dressing and crunchy toppings.
# What You’ll Need:
→ Vegetables
01 - 4 cups finely shredded green cabbage
02 - 1 cup shelled edamame (fresh or frozen)
03 - 1 cup julienned or shredded carrots
04 - 1/2 cup thinly sliced red bell pepper
05 - 1/4 cup thinly sliced green onions
06 - 1/4 cup chopped fresh cilantro
→ 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 chopped fresh parsley
11 - 2 tablespoons chopped fresh chives
12 - 1 tablespoon chopped fresh tarragon (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 toasted sliced almonds
# How-To 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 mixing bowl, combine the shredded cabbage, cooked edamame, carrots, red bell pepper, green onions, and cilantro.
03 - In a separate small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, parsley, chives, tarragon, minced garlic, Dijon mustard, salt, and black pepper until smooth. Adjust seasoning to taste.
04 - Pour the dressing over the vegetable mixture and toss thoroughly until all ingredients are evenly coated.
05 - Just before serving, sprinkle roasted sunflower seeds and toasted sliced almonds over the salad to add texture.
06 - Serve the salad chilled or at room temperature.
