Save My friend Sarah showed up to a summer potluck with this salad one year, and I remember standing over it like it held secrets. The colors were almost too bright to be real, and when I took a bite, the crunch was immediate and honest. That was the moment I realized how a salad could feel like its own event, not just something you eat while waiting for the main course. The green goddess dressing tasted like someone bottled spring itself, and I spent the next week trying to figure out exactly what made it sing.
I made this for my sister's lunch gathering on a Tuesday afternoon, and watching her guests go back for thirds without being asked felt like the highest compliment. Someone asked if I'd bought it from that new restaurant downtown, and I probably beamed a little too much admitting I'd made it at home. The edamame turned out to be the surprise hero, giving the whole thing substance and protein without feeling heavy.
Ingredients
- Green cabbage: Use the innermost leaves for the finest, most tender shred; a box grater or mandoline makes quick work of this and prevents hand fatigue.
- Edamame: Fresh or frozen works beautifully, and frozen actually saves you time while delivering the same sweet, slightly nutty bite.
- Carrots: Julienne them thin so they mingle with the cabbage without overpowering it texturally.
- Red bell pepper: Slice it thin enough that it bends slightly, which means it absorbs the dressing better and looks more refined on the plate.
- Green onions: Cut them on a sharp angle for a professional look, and use the white parts in the dressing if you want deeper flavor.
- Fresh cilantro: Chop it just before assembly so the oils stay bright and the leaves don't bruise.
- Greek yogurt: This is your base, and using full-fat creates a luxurious mouthfeel that regular mayo alone can't achieve.
- Lemon juice: Fresh squeezed tastes brighter and keeps the dressing from tasting flat.
- Fresh herbs for dressing: Parsley, chives, and tarragon are the holy trinity here; if you can't find tarragon, basil works in a pinch.
- Garlic: One small clove minced fine, because the dressing should whisper garlic, not shout it.
- Dijon mustard: This adds complexity and helps emulsify the dressing so it stays cohesive.
- Roasted sunflower seeds and almonds: Toast the almonds yourself if you have time; the aroma is worth it and they'll be fresher than pre-toasted.
Instructions
- Heat water and cook the edamame:
- If starting with frozen, boil water in a small pot and add the beans directly, letting them cook for three to four minutes until they float and turn a deeper green. Drain them into a fine mesh strainer and run cold water over them until they're completely cooled, so they stay bright and don't continue cooking.
- Assemble your vegetable base:
- In a large bowl, combine your shredded cabbage, cooled edamame, julienned carrots, sliced bell pepper, green onions, and fresh cilantro, and give everything a gentle toss so the colors distribute evenly.
- Build the green goddess magic:
- In a separate bowl, whisk together the Greek yogurt, mayo, lemon juice, parsley, chives, tarragon if using, minced garlic, mustard, salt, and pepper, stirring until the dressing is smooth and pale green. Taste a small spoonful and adjust salt or lemon juice if it needs brightness.
- Marry the components:
- Pour the dressing over the vegetable mixture and toss everything together until every piece is lightly coated, being careful not to crush the cabbage as you work.
- Crown it with crunch:
- Wait until just before serving to scatter the sunflower seeds and toasted almonds over the top, so they stay crispy and don't soften into the dressing.
- Chill and serve:
- You can serve this immediately at room temperature, or refrigerate it for an hour if you want it ice cold on a hot day.
Save There's something almost meditative about slicing cabbage into thin ribbons, especially on an afternoon when your mind needs settling. I found myself making this salad more often than I expected, sometimes just for myself on a quiet Wednesday, because eating something this vibrant and alive felt like a small act of self-care.
The Dressing Is Everything
The real magic here isn't the vegetables, which are lovely but straightforward. It's the green goddess dressing, which transforms simple raw ingredients into something that tastes like summer and feels elegant all at once. I learned this the hard way when I once tried substituting store-bought ranch as a shortcut, and the whole dish fell flat; the homemade version with fresh herbs is non-negotiable.
When to Make This
This is your salad for moments when you need something that feels restaurant-quality but doesn't require hours of planning. It's perfect for potlucks because it travels well, stays fresh in a covered container, and always draws compliments. I've learned to make it the morning of any gathering, keeping the dressing and crunchy toppings in separate containers so everything is ready to combine at the last minute.
Ways to Adapt It
The structure of this salad is forgiving enough that you can pivot it slightly depending on what's in your kitchen or what mood you're in. I've added avocado when I wanted richness, thrown in diced cucumber when I wanted extra freshness, and even scattered chickpeas on top when I wanted to make it more substantial for dinner. The green goddess dressing works with almost anything, so think of this as a starting point rather than a rigid formula.
- For a vegan version, swap Greek yogurt for cashew cream or silken tofu blended until smooth, and use vegan mayo.
- Toss in shredded beets or roasted purple cabbage if you want to add earthiness and deepen the color palette.
- Serve alongside grilled fish, tofu, or roasted chicken to turn it into a complete meal.
Save This salad reminds me that the simplest dishes, made with intention and fresh ingredients, often end up being the ones people remember. It's the kind of thing you make for others, and then find yourself making again for yourself.
Your Questions Answered
- → How should I prepare edamame for this dish?
Fresh or frozen shelled edamame should be boiled for 3-4 minutes, then drained and rinsed under cold water to cool before adding to the salad.
- → Can the dressing be made vegan?
Yes. Substitute Greek yogurt with plant-based yogurt and use vegan mayonnaise to keep the dressing creamy and dairy-free.
- → What gives this dish its crunchy texture?
Toasted sliced almonds and roasted salted sunflower seeds are sprinkled on top for a satisfying crunch that complements the fresh vegetables.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients used make this a gluten-free option, ideal for those avoiding gluten.
- → How can I enhance the freshness of this salad?
Add avocado slices or diced cucumber just before serving for added freshness and creaminess.