Crunchy Cabbage Edamame Salad
Green cabbage forms an exceptionally sturdy base for salads, holding its crisp bite even after being tossed with dressing. Paired with tender thawed edamame and nutty sliced almonds, this quick dish offers satisfying texture in every forkful. The straightforward dressing whisked from rice vinegar, soy sauce, sesame oil, and honey lightly coats the ingredients without weighing them down, making it an easy companion for weeknight meals.
Why this one works
- Crisp green cabbage stays crunchy without wilting quickly.
- Shelled edamame adds a hearty bite and vibrant color to the bowl.
- Sliced almonds provide delicate nutty crunch throughout.
- The dressing whisks together in minutes using standard pantry staples.
- Ready to serve immediately with no cooking required.
What you’ll need
- 4 cups (400g) shredded green cabbage Slice thinly for an even texture and better dressing distribution throughout the bowl.
- 1 cup (150g) shelled edamame Ensure the edamame is fully thawed and drained of excess moisture so the dressing stays concentrated.
- 1/2 cup (60g) sliced almonds Scatter these over the top right before serving to preserve their dry, crisp crunch.
- 1 tablespoon (20g) honey
- 1 tablespoon (15ml) low-sodium soy sauce
- 1 tablespoon (15ml) vinegar
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What to have nearby
- Large mixing bowl
- Small bowl or liquid measuring cup
- Small whisk or fork
- Chef's knife or mandoline slicer
Step-by-step instructions
Everything comes together in moments. The key is making sure the cabbage and thawed edamame are well-drained before tossing with the whisked dressing, finishing with the toppings right at the table.
- 1Step 1
In a large bowl, combine the shredded cabbage and thawed edamame.
- 2Step 2
Whisk together a dressing of rice vinegar, soy sauce, sesame oil, and a touch of honey.
- 3Step 3
Pour the dressing over the cabbage mixture and toss thoroughly.
- 4Step 4
Top with sliced almonds and sesame seeds before serving.
ALSO GOOD: If these flavors sound good to you, Cabbage Mango Chicken Crunch Salad is a natural one to save for next time.
A few things worth knowing
- Pat thawed edamame dry with a clean kitchen towel so water does not dilute the dressing.
- Whisk the dressing thoroughly until the honey and sesame oil are fully emulsified with the vinegar and soy sauce.
- Add the sliced almonds and sesame seeds right at the end to keep them crisp.
- Toss gently but thoroughly from the bottom of the bowl so the dressing reaches all the shredded cabbage ribbons.
Ways to make it your own
- Lightly toast the sliced almonds in a dry skillet beforehand for deeper nutty flavor.
- Use a blend of green and red cabbage for contrasting color while keeping the same crunchy texture.
Serving suggestions
This crunchy salad pairs naturally with grilled meats, roasted tofu, or pan-seared fish. It also makes a vibrant side alongside warm rice bowls, noodle dishes, or steamed potstickers.
Storage & reheating
Keep dressed leftovers in an airtight container in the refrigerator. While cabbage holds up better than tender greens, it will gradually soften over time, and the nuts are best added fresh to maintain crispness.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Can I use frozen edamame?+
Yes, just thaw them completely and pat dry with paper towels to remove lingering surface moisture before mixing.
Can this salad be made ahead?+
You can shred the cabbage and whisk the dressing in advance, then toss the salad and add the almonds right before serving to preserve the best crunch.
What is the best way to shred the cabbage?+
A sharp chef's knife or a mandoline slicer produces fine, uniform shreds that absorb the dressing evenly.
With lively textures and a balanced sesame dressing, this cabbage and edamame salad delivers reliable crunch in just ten minutes.
Crunchy Cabbage Edamame Salad
Crisp shredded green cabbage tossed with tender edamame, sliced almonds, and a savory sesame dressing for a fast, crunchy side salad.
Ingredients
- 4 cups (400g) shredded green cabbage
- 1 cup (150g) shelled edamame
- 1/2 cup (60g) sliced almonds
- 1 tablespoon (20g) honey
- 1 tablespoon (15ml) low-sodium soy sauce
- 1 tablespoon (15ml) vinegar
Instructions
- In a large bowl, combine the shredded cabbage and thawed edamame.
- Whisk together a dressing of rice vinegar, soy sauce, sesame oil, and a touch of honey.
- Pour the dressing over the cabbage mixture and toss thoroughly.
- Top with sliced almonds and sesame seeds before serving.
Nutrition
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