Save Summer afternoons at my neighbor's house meant standing in her kitchen while she tossed together this salad with the kind of ease that made it look effortless, laughing as I kept sneaking bites of the raw cabbage before she could stop me. The first time I made it alone, I burned the almonds while distracted by a phone call, but somehow the slightly toasted edge made them even better. Now whenever I pull out the cabbage, I hear her voice reminding me that the crunch is everything.
I brought this to a potluck once when I wasn't sure what to contribute, and it was the only dish that came home completely empty, which felt like quiet magic. Someone asked for the recipe while still chewing, and I remember feeling that specific pride that comes from feeding people something they actually wanted to eat.
Ingredients
- Green cabbage: Four cups shredded is the base, and the finer you slice it, the better it soaks up that creamy dressing and becomes almost tender by serving time.
- Shelled edamame: These little green beans do the heavy lifting for protein, and boiling them for just a few minutes until they're tender but still bright keeps them perfect.
- Carrots: Julienned thin and raw, they stay crisp and add natural sweetness that balances the herbaceous dressing.
- Red bell pepper: Thinly sliced, it brings color and a gentle crunch that doesn't get lost under the creamy coating.
- Green onions: Don't skip these, they're the quiet backbone that adds a gentle onion bite without overwhelming the salad.
- Fresh cilantro: A quarter cup chopped feels generous, but it's what makes this salad feel alive and bright.
- Greek yogurt and mayonnaise: Together they make the dressing rich enough to cling to every piece of cabbage, creating pockets of flavor in each bite.
- Fresh lemon juice: Two tablespoons cut through the richness and keep everything tasting fresh rather than heavy.
- Fresh parsley, chives, and tarragon: These herbs are what make this dressing feel special, turning it from basic to genuinely delicious with minimal effort.
- Roasted salted sunflower seeds and toasted almonds: Added just before serving, these keep their crunch and prevent the salad from becoming a soft mass.
Instructions
- Wake up the edamame:
- Bring a small pot of water to a boil and drop in frozen edamame, letting them cook for just 3 to 4 minutes until they're tender and bright green. Drain and rinse with cold water immediately, so they stop cooking and stay vibrant.
- Build your base:
- In a large bowl, combine the shredded cabbage with the cooled edamame, carrots, bell pepper, green onions, and cilantro, mixing everything together so the colors are distributed evenly and nothing gets buried at the bottom.
- Make the dressing:
- In a separate bowl, whisk together the yogurt, mayonnaise, lemon juice, parsley, chives, tarragon, garlic, mustard, salt, and pepper until the mixture is smooth and pale green, tasting as you go and adding more lemon juice or salt if it needs brightness.
- Bring it all together:
- Pour the dressing over the cabbage mixture and toss everything until each piece of cabbage is coated, taking a moment to make sure nothing is hiding dry at the bottom of the bowl.
- Add the crunch:
- Wait until just before serving to sprinkle the sunflower seeds and almonds on top, keeping them separate so they stay crunchy and don't soften into the creamy dressing.
- Serve and enjoy:
- Bring it to the table chilled or at room temperature, letting people help themselves and watching the satisfaction on their faces when they bite into that perfect combination of textures.
Save There's something about a salad that tastes this good that changes how people think about eating well, and I've seen it happen more than once at a table where everyone was too hungry to say no to seconds. It's the kind of dish that makes you feel like you're taking care of people without making it seem like work.
Make It Your Own
I've added cucumber, avocado, and even thin slices of radish to this salad depending on what was in the crisper, and each version felt different but equally right. The beauty of it is that you can play with the vegetables and still land somewhere delicious, as long as you keep that herby dressing as your anchor.
Timing and Prep
The edamame takes up most of the cooking time, and if you use frozen beans, you can skip boiling them entirely and just thaw them in the fridge overnight, which means this becomes a purely raw salad in about ten minutes. I've made it on mornings when I was running late and it still impressed, which is the mark of a truly useful recipe.
Storing and Serving
This salad keeps in the fridge for three days as long as you keep the dressing and crunchy toppings separate, which makes it an ideal companion for meal prep containers and rushed lunches. On day three, it's still green and fresh, just slightly softer than day one, but still genuinely good.
- Keep the dressing in a separate container so you can dress the salad fresh whenever you're ready to eat.
- Toast the almonds yourself if you can, because store-bought sometimes tastes stale and homemade ones stay buttery and bright.
- A squeeze of fresh lemon juice right before eating brings the whole thing back to life if it's been sitting in the fridge.
Save This salad has become the thing I make when I want to feel like I'm cooking something thoughtful but not complicated, and it never lets me down. It's proof that sometimes the best meals are the ones that taste fresh and light and feel like friendship on a plate.
Recipe FAQs
- → How do I prepare the edamame for this salad?
Boil shelled edamame for 3-4 minutes, then drain and rinse under cold water to cool before mixing with other ingredients.
- → Can I make this dish vegan?
Yes, substitute Greek yogurt and mayonnaise with plant-based alternatives to keep the creamy dressing vegan-friendly.
- → What gives the salad its crunchy texture?
Toasted sliced almonds and roasted salted sunflower seeds are sprinkled on top to provide a delightful crunch.
- → Is it better to serve the salad chilled or at room temperature?
Both options work well; serving chilled enhances freshness, while room temperature allows flavors to meld together.
- → Can I add other vegetables to this salad?
Yes, additions like avocado slices or diced cucumber complement the existing flavors and add freshness.
- → How should I store leftovers?
Keep the crunchy toppings separate to retain their texture and refrigerate the salad covered for up to two days.