Cabbage and Edamame Salad

This cabbage and edamame salad is one of those recipes you don’t expect to fall in love with and then suddenly you’re making it every single week. It’s crunchy, fresh, and surprisingly satisfying, even though it looks simple at first glance.

 

The best part? It uses easy-to-find ingredients you likely already have in your kitchen. It delivers both great taste and real health benefits, comes together in just 20 minutes, and looks absolutely beautiful on the plate.

Because of its vibrant presentation, this salad isn’t just for casual meals, you can confidently serve it to guests as well. It’s easy, flexible, perfect for busy weeknights, and still feels special when it hits the table. 

Ingredient Notes & Substitutions

CABBAGE
You’ll need about half of a medium head, which turns into a generous bowl once shredded. Green cabbage is my go-to because it’s crisp and mild, but Napa cabbage works beautifully if you want something softer. Look for tight heads with shiny leaves and no browning. Leftover cabbage keeps well, so don’t worry if you have extra.

EDAMAME
About one cup shelled edamame is perfect here. Frozen edamame is completely fine  just thaw it and pat it dry. Fresh pods are great if you can find them, but shelled saves time. The beans should be bright green and firm, not mushy.

CARROTS
One medium carrot, shredded or thinly sliced, adds color. Choose carrots that feel solid and snap cleanly when bent. If you’re out, thin bell pepper slices or even apple slivers work surprisingly well.

GREEN ONIONS
Two to three stalks bring a gentle onion flavor without overpowering the salad. Look for crisp whites and deep green tops. If you don’t have them, finely sliced red onion works just use a little less.

SESAME OIL
A small drizzle goes a long way. If sesame oil isn’t your thing, a neutral oil plus a sprinkle of sesame seeds still works.

SOY SAUCE OR TAMARI
Just enough to season everything. Tamari is great if you want a gluten-free option. Taste as you go cabbage releases water, so balance matters.

RICE VINEGAR OR LIME JUICE
A splash of acid wakes everything up. 

Step-by-Step Instructions 

Prepare the cabbage.
Remove the outer leaves, slice the cabbage thinly, and place it in a large bowl. Sprinkle lightly with salt and gently massage it with your hands for about 30 seconds. It should soften slightly but still crunch.

Get the edamame ready.
If frozen, rinse under cool water until thawed. Dry it well. The beans should feel firm and slightly glossy, not wet.

Add the vegetables.
Toss the cabbage with carrots and green onions. The colors should already look inviting pale green, bright orange, and fresh green.

Mix the dressing.
In a small bowl, whisk sesame oil, soy sauce, and vinegar or lime juice. Smell it. 

Combine gently.
Pour the dressing over the salad and toss slowly. Use your hands or tongs and stop once everything is lightly coated.

Taste and adjust.
Add more acid, salt, or oil if needed. Let it sit for 5–10 minutes so the flavors settle.

 

Expert Tips

• Slice the cabbage as thin as possible,  it softens faster and absorbs dressing better.
• Pat the edamame dry so the salad doesn’t turn watery.
• Massage the cabbage lightly, not aggressively, or it’ll lose its crunch.
• A pinch of sugar or honey balances the salt if the dressing feels sharp.
• Toasted sesame seeds add texture right before serving.
• This salad tastes even better after a short rest, but don’t overdress it early.

Storage & Make-Ahead

Store leftovers in an airtight container in the fridge, where they’ll stay fresh for up to three days. The cabbage will soften over time but won’t go soggy if the dressing was light.

If making ahead, keep the dressing separate and toss just before serving for maximum crunch. Avoid freezing cabbage doesn’t bounce back well after thawing.

 

What to Serve With

This cabbage and edamame salad pairs beautifully with grilled chicken, baked salmon, or tofu. It works well alongside rice bowls or noodle dishes on busy weeknights.

It’s also a great addition to potlucks, meal prep lunches, or simple family dinners when you want something fresh to balance richer dishes.

FAQs

Can I add protein?
Yes, grilled chicken, shrimp, or tofu fit right in.

Can I make it spicy?
A little chili oil or red pepper flakes works well.

How long does it stay crunchy?
Best within 24 hours, but still good for up to three days.

Can I use red cabbage?
Absolutely. It’s slightly firmer and adds great color.