Name: Kale and Purple Cabbage Salad with Edamame, Carrots, and Lemon Almond Dressing Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: 2-3 cups finely chopped curly kale; 1 ½ cups thinly sliced purple cabbage; 1 cup shelled edamame (thawed or steamed and shelled); 1 cup julienned carrots; 2-3 tablespoons sliced green onions (or finely diced red onion); ⅓ cup roasted salted almonds (finely chopped); 1 clove garlic (peeled, smashed, and minced); 3 tablespoons fresh lemon juice (from 1 large lemon); 2 tablespoons extra virgin olive oil; 1 tablespoon country Dijon mustard; 2 teaspoons apple cider vinegar; ¼ teaspoon fine sea salt; ⅛ teaspoon black pepper; 1 teaspoon honey (plus optional extra to taste)

Jump to Recipe·4 from 6 reviews

I absolutely adore this Kale and Purple Cabbage Salad with Edamame, Carrots, and Lemon Almond Dressing Recipe because it feels like a vibrant burst of freshness with every bite. The combination of hearty kale and crunchy purple cabbage paired with the subtle sweetness of carrots and the satisfying pop of edamame is simply delightful. What really makes this salad unforgettable to me is the tangy, nutty dressing that ties everything together in such a bright, lively way. It’s a salad that offers both comfort and excitement, perfect for when I want something nourishing but far from boring.

Why You’ll Love This Kale and Purple Cabbage Salad with Edamame, Carrots, and Lemon Almond Dressing Recipe

One of the things that excites me most about this salad is its incredible balance of flavors. The earthy bitterness of the kale gets softened by the lemon almond dressing, but still holds on to that hearty, satisfying bite I love. The purple cabbage adds this lovely crispness and a splash of color that makes the salad as beautiful as it is tasty. Plus, the edamame gives a little protein punch and a fun, buttery texture that keeps every forkful interesting. It’s fresh and vibrant but with the kind of substance that actually fills me up.

I also have to mention how incredibly easy this recipe is to throw together. If you’re anything like me, sometimes you want something healthy without a laundry list of complicated steps or unusual ingredients. This salad uses simple, wholesome items that you probably already have on hand or can find at any grocery store. Plus, it comes together in about 20 minutes tops, perfect for those busy weeknights or when unexpected guests pop over. I’ve made it for everything from a casual lunch to a festive potluck, and it always steals the show.

Ingredients You’ll Need

A large wooden bowl contains two layers: the left side is filled with bright green curly kale leaves, and the right side holds thin slices of vibrant purple cabbage with white veins. Surrounding this main bowl are smaller wooden bowls, each with a different ingredient: at the top right is a bowl full of green edamame beans, below it is a bowl of chopped brown almonds, at the bottom right are thin orange carrot sticks, and at the bottom left is a bowl of chopped green onions. All bowls sit on a wooden surface with a herringbone pattern. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays a key role, whether it’s with flavor, texture, or eye-catching color. These simple components combine magically to create a salad that’s much greater than the sum of its parts.

Curly kale (2-3 cups, finely chopped): Adds a robust, slightly bitter green base that’s packed with nutrients and holds up beautifully to the dressing.
Purple cabbage (1 ½ cups, thinly sliced): Offers a crisp texture and vibrant color to brighten the salad’s appearance.
Shelled edamame (1 cup): Provides a creamy, nutty protein that adds heartiness without heaviness.
Carrots (1 cup, julienned): Bring natural sweetness and a lovely crunch to contrast the kale and cabbage.
Green onions (2-3 tablespoons, sliced) or red onion (finely diced): Introduce a mild onion bite that livens up the flavors.
Roasted salted almonds (⅓ cup): Add an irresistible crunch and a toasty depth that plays well with the dressing.
Garlic (1 clove): Infuses the dressing with a sharp, aromatic base note.
Fresh lemon juice (3 tablespoons): Brings a bright acidity that lifts and ties the salad together.
Extra virgin olive oil (2 tablespoons): Adds smooth richness and a touch of fruitiness to balance the lemon’s tartness.
Country Dijon mustard (1 tablespoon): Gives a gentle tang and a hint of spice to the dressing.
Apple cider vinegar (2 teaspoons): Amplifies the zing and adds complexity.
Fine sea salt (¼ teaspoon): Enhances all the flavors without overpowering.
Black pepper (⅛ teaspoon): Adds just a whisper of spice for balance.
Honey (1 teaspoon, optional): Sweetens the dressing slightly to mellow the acidity, customizable to your taste.

Directions

Step 1: First, I like to start by making the dressing. Peel, smash, and finely mince the garlic clove, then place it into a small bowl where the magic begins.

Step 2: Add the fresh lemon juice, extra virgin olive oil, Dijon mustard, apple cider vinegar, sea salt, black pepper, and honey to the garlic, whisking vigorously until nicely combined. Taste it and adjust the honey if you want a touch more sweetness—it’s a lovely way to brighten those veggie flavors.

Step 3: Next, prep your edamame. If you’re using frozen shelled edamame, just thaw it quickly under warm water. But if you have whole pods like I usually do, steam them for about 5 minutes until tender, then shell them yourself. This keeps that fresh, just-steamed taste.

Step 4: Now, I remove the kale leaves from the thick stalks and finely chop the leaves into tiny bits I like to call “kale confetti.” When it’s that small, the kale is so much easier to eat and really lets the dressing soak in.

Step 5: Place the chopped kale into a large salad bowl and drizzle about a tablespoon of the dressing over it. Using your hands, massage the dressing deeply into the kale leaves for a minute or two until they soften and turn a vibrant green—this step makes all the difference!

Step 6: Add the thinly sliced purple cabbage and your julienned or roughly chopped carrots into the bowl. Toss gently to start blending flavors and textures.

Step 7: Chop the green onions or finely dice your red onion, depending on what you prefer, and add them along with the roughly chopped roasted almonds to the salad bowl.

Step 8: Give the dressing a quick whisk again and pour it all over the salad. Using tongs or clean hands, toss everything together well so every bite gets that luscious, tangy coating.

Step 9: Serve immediately or let it rest for 5-10 minutes to allow the flavors to meld even more. Then dig in and enjoy!

Servings and Timing

This Kale and Purple Cabbage Salad with Edamame, Carrots, and Lemon Almond Dressing Recipe makes about 5 generous servings—perfect for a hearty lunch or a colorful side at dinner. The prep time is just 15 minutes, plus about 5 minutes if you’re steaming fresh edamame pods. There is no actual cooking time besides that, so the total time to get this delicious salad on your table is around 20 minutes. There’s a brief resting time if you want to let the flavors mingle, but it’s absolutely lovely served right away too.

How to Serve This Kale and Purple Cabbage Salad with Edamame, Carrots, and Lemon Almond Dressing Recipe

A clear glass bowl filled with a colorful salad sits on a wooden surface, featuring three main layers: a base of dark green kale leaves with a rough texture, topped with thin strips of bright orange carrot and purple cabbage scattered throughout, and a generous layer of bright green edamame beans. Small pieces of chopped almonds are sprinkled on top for texture. A silver spoon rests inside the bowl, and in the background, two wooden bowls hold extra edamame beans and chopped almonds. The whole scene is set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

When I serve this salad, I love pairing it with something warm and protein-rich on the side. Grilled chicken or pan-seared salmon complements the fresh, tangy flavors perfectly. For a lighter meal, it’s also wonderful alongside crusty bread or a quinoa pilaf for a satisfying vegetarian dinner. The texture contrasts and citrusy punch brighten up heartier dishes beautifully.

For presentation, I like to sprinkle a few extra roasted almonds and a small wedge of lemon on the plate for a fresh zing just before serving. It adds a touch of elegance and invites everyone to customize their bites. Serving the salad in wide, shallow bowls lets you see all the gorgeous colors and textures—it really makes it feel special at the table.

As for beverages, a crisp white wine like Sauvignon Blanc or a lightly sparkling water with a twist of lemon pairs wonderfully. For non-alcoholic options, iced green tea or a chilled cucumber mint mocktail both refreshingly echo the fresh ingredients. I find this salad works beautifully at casual weeknight dinners, lunch gatherings, or even holiday potlucks where a lighter dish is welcome. It tastes best at room temperature or chilled slightly, so you can prepare it ahead and keep it ready to go.

Variations

I love how adaptable this Kale and Purple Cabbage Salad with Edamame, Carrots, and Lemon Almond Dressing Recipe is. If you want a nut-free version, swapping almonds for toasted pumpkin seeds works beautifully while maintaining that satisfying crunch. You could also experiment with different nuts like walnuts or pecans depending on what’s in your pantry. For a vegan-friendly version, simply replace the honey with maple syrup or agave nectar—both add a lovely natural sweetness that pairs perfectly with the lemon citrus.

If you want to switch up the flavors, try adding fresh herbs like chopped cilantro or mint into the salad for an extra burst of freshness. Tossing in some roasted sweet potatoes or crispy chickpeas can add heartiness and extra texture, too. Additionally, while I usually serve this salad raw and fresh, you could lightly steam the kale for a softer bite if that’s more your style. Just remember to cool it down before adding the dressing to keep the salad crisp and bright.

Storage and Reheating

Storing Leftovers

I always store leftover salad in an airtight container in the refrigerator. Because the kale is massaged with dressing, it holds up well but is best eaten within 2-3 days to enjoy its crispness and vibrant flavors. To extend freshness, I sometimes keep the dressing separate and toss it in just before serving leftovers, especially if my salad has been sitting for a while.

Freezing

This salad is not great for freezing because the fresh vegetables and dressing can lose their texture and become watery when thawed. I recommend enjoying all of it fresh for the best taste and crunch.

Reheating

Since this salad is designed to be served cold or at room temperature, reheating isn’t really necessary. However, if you added any warm ingredients like steamed sweet potatoes, you can warm those separately and then toss with the salad ingredients just before serving. Avoid microwaving the entire salad as it will wilt the fresh greens and compromise the crisp texture that makes this dish so delightful.

FAQs

Can I prepare the salad ahead of time?

Yes! You can definitely prep the dressing and chop the vegetables in advance. For best results, store the dressing separately and toss it with the salad just before serving to keep everything fresh and crisp.

Is this salad suitable for meal prep lunches?

Absolutely. It’s a great option for healthy meal prep because it stays fresh for a couple of days in the fridge, especially if you keep the dressing separate until you’re ready to eat it.

What if I don’t have Dijon mustard? Can I substitute it?

If you don’t have Dijon, yellow mustard will work in a pinch, though it’s milder and less creamy. You could also try a teaspoon of mustard powder mixed into the dressing for a similar tangy flavor.

Can I use kale stems in this salad?

I recommend removing the kale stems because they are tough and fibrous, which can be hard to chew. The leaves are much more enjoyable when finely chopped and help the dressing absorb better.

How can I make this salad more filling?

Adding cooked quinoa, chickpeas, or even some grilled chicken turns this salad into a more substantial meal. You can also toss in roasted nuts or seeds for extra protein and texture.

Conclusion

I truly hope you give this Kale and Purple Cabbage Salad with Edamame, Carrots, and Lemon Almond Dressing Recipe a try soon. It’s one of those dishes I come back to again and again because it’s vibrant, healthy, and bursting with flavor. Whether you’re looking for a refreshing side or a light, satisfying meal, this salad ticks all the boxes. Enjoy the bright colors, the crunchy textures, and that luscious dressing—it’s a recipe I’m excited to share with friends and family, and I think you’ll love it just as much as I do!