Ingredients
Salad
- 1 small head of green cabbage, diced
- 1 bunch of green onions, diced
- 3 to 4 baby cucumbers (or 1 English cucumber), finely diced
- 1/4 cup diced chives
Dressing
- 1 cup soft herbs (basil, parsley, or dill)
- 1 cup spinach
- 1 shallot, peeled
- 2 garlic cloves, peeled
- 1/3 cup nutritional yeast
- 1/4 cup olive oil
- 1/4 cup walnuts (or pecans, cashews, or hazelnuts)
- Juice of 2 lemons
- 2 tablespoons rice wine vinegar
- 1 teaspoon sea salt
Optional to serve
- Tortilla chips
- Pita chips
- Pita bread
Instructions
- Prepare salad ingredients: Combine the chopped cabbage, green onions, cucumbers, and chives in a large mixing bowl. Toss them well to evenly distribute the flavors and textures.
- Make the dressing: Add the soft herbs, spinach, shallot, garlic, nutritional yeast, olive oil, nuts, lemon juice, rice wine vinegar, and sea salt to a blender or food processor. Blend on high for about 2 minutes until the mixture is smooth and the greens are fully broken down, resulting in a creamy, flavorful dressing.
- Toss salad and dressing: Pour the dressing over the mixed salad ingredients in the bowl. Toss thoroughly so every piece is coated with the vibrant Green Goddess dressing, ensuring each bite is flavorful.
- Serve: Serve the salad immediately as a refreshing side dish or light meal. Optionally, accompany with tortilla chips, pita chips, or warm pita bread for added texture and heartiness.
Notes
- Use fresh, soft herbs like basil, parsley, or dill for best flavor.
- The dressing can be adjusted to taste by adding more lemon juice or salt.
- Optionally soak nuts briefly in water for a creamier dressing texture.
- For a nuttier flavor, toast the nuts before blending.
- Salad is best served fresh but can be refrigerated for up to 1 day.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
