Crunchy Cabbage Edamame Salad with Sesame Ginger Dressing
Healthy Living Specialist
If you’re looking for a salad that actually excites your tastebuds, look no further than this Cabbage Edamame Salad. It’s a vibrant explosion of colors and textures, featuring crisp shredded red and green cabbage, sweet carrots, and protein-packed edamame. Tossed in my carefully developed savory-sweet sesame ginger dressing, this dish delivers a satisfying crunch in every single bite.
As a professional chef, I can assure you this isn’t your typical wilted lettuce salad. It’s a hearty, rainbow slaw that holds its texture beautifully. The toasted almonds add a nutty warmth that complements the sharp bite of the green onions and the fresh, herbal notes of cilantro. I’ve balanced each component to create the perfect harmony of savory, sweet, tangy, and spicy notes.
Secrets to the Perfect Cabbage Edamame Salad
Why It Works
This salad succeeds because of the textural contrast I’ve carefully engineered. Soft salads can be boring; this one is all about the “crunch factor.” The raw cabbage and carrots provide a crisp base, while the toasted almonds and firm edamame add a satisfying chew. The dressing uses sesame oil and ginger to create a bold Asian-inspired flavor profile that penetrates the hearty vegetables, softening them slightly without turning them mushy.
My Story With This Recipe
I developed this recipe during my time as head chef at Fresh Garden Restaurant, where we needed a sturdy salad that could hold up during busy lunch service. After countless iterations and customer feedback, I discovered that the key was in the cutting technique and dressing ratios.
What started as a simple side dish became our most requested menu item, with customers regularly asking for the recipe. The combination of textures and flavors reminded many of their favorite Asian restaurants, but with a fresher, lighter approach that kept them coming back for more.
Olivia Greene’s Professional Tips
- Knife Technique: Hold your knife at a 15-degree angle when shredding cabbage. This precise angle creates the optimal surface area for dressing absorption while maintaining the perfect bite.
- Temperature Control: Always bring your edamame to room temperature before adding to the salad. Cold edamame can cause the sesame oil in the dressing to solidify, affecting the overall texture.
- Dressing Method: Layer your dressing application in two stages – half when mixing, then the remaining portion 5 minutes before serving. This technique ensures even distribution while maintaining the vegetables’ crunch.
- Storage Solution: If preparing ahead, store the components separately and combine just before serving. The cabbage and carrots can be prepped up to 24 hours in advance if stored in an airtight container with a damp paper towel.
Serve this crunchy side dish with grilled salmon or enjoy it as a light lunch with our Air Fryer Tofu. The protein-rich edamame and healthy fats from the sesame oil make it a perfectly balanced meal that will keep you satisfied for hours.
Storage
This salad is a meal prep champion. Store it in an airtight container in the refrigerator for up to 3 days. Because cabbage is hearty, it won't wilt as quickly as lettuce, though the nuts may lose some crunch (add them fresh if possible).
Substitutions
Nuts: Peanuts or cashews are excellent substitutes for almonds. Sweetener: Use maple syrup or agave instead of honey to make this recipe 100% vegan. Protein: Add grilled chicken, shrimp, or cubed tofu to turn this side dish into a main course.
Ingredients
1/2 cup, finely shredded
1/2 cup, finely shredded
1/2 cup, julienned or grated
1 cup, cooked and shelled
1/4 cup, sliced
1/4 cup, chopped
1/4 cup, toasted (slivered or roughly chopped)
1 tbsp (use Tamari for gluten-free)
1 tbsp
2 tbsp
1 tbsp (or maple syrup for vegan)
1 clove, minced
1 tsp, fresh grated
1/2 tsp (adjust for heat)
Shopping Tip
For best results, gather all ingredients before you start cooking. Fresh ingredients will give you the most flavorful results.
Instructions
Finely shred the red and green cabbage using a sharp knife or mandoline. Grate or julienne the carrots. Slice the green onions and chop the cilantro.
Place the almonds in a dry small skillet over medium heat. Toast for 2-3 minutes, stirring frequently, until golden and fragrant. Remove from heat immediately to prevent burning.
In a small jar or bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, minced garlic, grated ginger, and red pepper flakes until emulsified.
In a large mixing bowl, combine the shredded cabbages, carrots, cooked edamame, and half of the green onions and cilantro.
Pour the dressing over the salad mixture. Toss well using tongs until the vegetables are evenly coated.
Transfer to a serving bowl. Top generously with the toasted almonds and the remaining green onions and cilantro as shown in the photo.
Serve this recipe straight from the kitchen for the best taste and texture. It's sure to become a favorite that you'll make again and again.
Frequently Asked Questions
→ What type of ingredients work best for this dish?
Use the freshest ingredients available for the best flavor and texture results.
→ Can I make substitutions?
Yes, feel free to swap ingredients based on your preferences or dietary needs.
→ How do I store leftovers?
Store in the refrigerator and reheat gently to maintain the best texture.
Crunchy Cabbage Edamame Salad with Sesame Ginger Dressing
From Olivia Greene: After 15 years of developing recipes for health-conscious restaurants in San Francisco, I’ve learned that the most satisfying salads n
Ingredients
Instructions
Finely shred the red and green cabbage using a sharp knife or mandoline. Grate or julienne the carrots. Slice the green onions and chop the cilantro.
Place the almonds in a dry small skillet over medium heat. Toast for 2-3 minutes, stirring frequently, until golden and fragrant. Remove from heat immediately to prevent burning.
In a small jar or bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, minced garlic, grated ginger, and red pepper flakes until emulsified.
In a large mixing bowl, combine the shredded cabbages, carrots, cooked edamame, and half of the green onions and cilantro.
Pour the dressing over the salad mixture. Toss well using tongs until the vegetables are evenly coated.
Transfer to a serving bowl. Top generously with the toasted almonds and the remaining green onions and cilantro as shown in the photo.
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Tools You'll Need
- Mandoline Slicer or Chef's Knife
- Large Mixing Bowl
- Whisk
- Small Skillet (for toasting nuts)
Recipe Tags
About the Author
Olivia Greene
Healthy Living Specialist
Olivia's journey to healthy eating began after feeling sluggish from years of processed foods. She's passionate about fresh, seasonal ingredients and creating recipes that nourish both body and soul. Her approach isn't about restriction—it's about celebrating whole foods in creative, delicious ways that leave you energized.
"Healthy eating should make you feel amazing, not deprived. I'm here to show you it can be both nourishing AND crave-worthy."
Specialties:
Hi, I'm Sarah!
I'm Sarah Mitchell, founder of Cozy Bites Kitchen and mom of two. What started as my personal mission to create simple family recipes has grown into a team of five passionate recipe creators. Together, we bring you diverse perspectives, expertise, and flavors for every occasion.
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