Vibrant blend of cabbage, edamame, and crisp veggies with a zesty herb dressing and crunchy toppings.
# What You'll Need:
→ 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 (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 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
# How To Make It:
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 bowl, combine shredded cabbage, prepared edamame, carrots, red bell pepper, green onions, and cilantro.
03 - In a separate bowl, whisk together Greek yogurt or plant-based yogurt, mayonnaise, lemon juice, parsley, chives, tarragon if using, garlic, Dijon mustard, salt, and black pepper until smooth. Taste and adjust seasoning if needed.
04 - Pour the dressing over the vegetable mixture. Toss gently until all ingredients are evenly coated.
05 - Just before serving, sprinkle roasted sunflower seeds and toasted sliced almonds over the salad to add crunch.
06 - Serve the salad chilled or at room temperature as a light lunch, side dish, or potluck favorite.
