Cabbage, cucumber, edamame, and herbs so fresh they make you feel genuinely virtuous. Then the dressing hits and you realize virtue can taste extraordinary.
Add avocado, yogurt, all the herbs, garlic, lemon, vinegar, and oil to a blender. Blitz until completely smooth and bright green. Add water tablespoon by tablespoon until it pours easily. Season with salt generously — the salad relies on the dressing for all its seasoning.
Shred cabbage as finely as you can — use a mandoline if you have one. Dice cucumbers small. Thaw edamame. Mince green onions and jalapeño. The more finely everything is cut, the more cohesive the salad becomes when tossed.
Combine all salad ingredients in a large bowl. Pour dressing over and toss thoroughly — every piece of cabbage should be coated. Don't be shy with the dressing. This is not a lightly dressed salad; it's gloriously coated in green goddess.
Top with toasted sunflower seeds right before serving for maximum crunch. For meal prep, keep the dressing separate and pour just before eating. The dressed salad holds 2 hours in the fridge before the cabbage begins to wilt.
Creamy, herby, tangy — and naturally green. This is the dressing that convinced people who hate salad to love salad.