Wash the broccoli under cold water and chop it into bite-sized florets.

Slice the cabbage finely and set both vegetables aside in a large mixing bowl.

If desired, blanch the broccoli in boiling water for 1-2 minutes, then transfer to an ice bath.

In the large bowl, combine the broccoli, cabbage, and edamame; gently toss to mix.

In a separate bowl, whisk together olive oil, vinegar, and desired spices. Optional: add lemon juice or yogurt.

Pour the dressing over the salad and toss gently until evenly coated.

Cover and chill in the refrigerator for at least 30 minutes to allow flavors to meld.

Serve chilled and enjoy! Add nuts or seeds for additional crunch if desired.