Green Goddess Salad Bowl (Printable Version)
# What You'll Need:
→ Vegetables
01 -
400 g green cabbage, finely shredded
02 -
2 spring onions, thinly sliced
03 -
1 medium cucumber, diced
04 -
2 tablespoons fresh chives, finely chopped
→ Green Goddess Dressing
05 -
25 g fresh basil leaves
06 -
40 g baby spinach leaves
07 -
2 tablespoons freshly squeezed lemon juice
08 -
2 tablespoons rice vinegar
09 -
2 teaspoons soy sauce
10 -
40 ml extra virgin olive oil
11 -
40 g raw cashews or almonds or pine nuts (optional, for creaminess)
12 -
Salt, to taste
13 -
Freshly cracked black pepper, to taste
# Step-by-Step Directions:
01 -
Finely shred the green cabbage and place it in a large mixing bowl. Add sliced spring onions, diced cucumber, and chopped chives to the bowl and toss gently to combine.
02 -
Combine basil leaves, spinach leaves, lemon juice, rice vinegar, soy sauce, and nuts (if using) in a blender. Blend until smooth, then slowly drizzle in olive oil while blending to create a creamy texture. Season with salt and black pepper to taste.
03 -
Pour the dressing over the prepared vegetables. Toss well to evenly coat all ingredients with the dressing.
04 -
Serve immediately or refrigerate for up to 2 hours to enjoy a chilled salad that retains its crunch and freshness.
# Helpful Notes:
01 -
For a nut-free version, omit the nuts and add an extra tablespoon of olive oil for creaminess.
02 -
Use cold vegetables for extra crispness and a refreshing texture.