Green Goddess Salad

nibbleboard.com/recipes/green-goddess-salad

Ingredients

Instructions

1. Chop the cabbage into very fine, confetti-sized pieces. Slice it in half, cut out the tough core, lay the halves flat, shred thinly, then cross-cut into small bits.
2. Dice the cucumbers and finely chop the green onions. Add the cabbage, cucumbers, and green onions to a large mixing bowl.
3. Add all dressing ingredients to a blender or food processor: spinach, basil, garlic, shallot, lemon juice, olive oil, cashews, parmesan, rice vinegar, and salt. Add the liquids first.
4. Blend until the dressing is bright green and creamy, about 30-45 seconds. Scrape down the sides and blend again if needed.
5. Pour the dressing over the chopped vegetables and toss to combine until everything is evenly coated.
6. Serve immediately as a salad or scoop onto tortilla chips as an appetizer.

Nutrition per Serving

Chef Tips

• Chop the cabbage as fine as possible — confetti-sized pieces absorb the dressing better and make the salad easy to scoop with chips.
• Add the liquids to the blender first (lemon juice, olive oil, vinegar) so the blades can catch and blend everything smoothly.
• For a vegan version, swap the parmesan for ⅓ cup nutritional yeast — it adds the same savory, cheesy flavor.
• This salad is best served right away. The dressing will wilt the cabbage if it sits too long, so dress it just before serving.
• If you want extra creaminess, toss in a diced avocado with the vegetables before adding the dressing.

Storage

Dressed salad keeps in an airtight container in the fridge for up to 1 day, though it will soften. Undressed chopped vegetables last 2-3 days. Dressing lasts up to 5 days.