Ingredients
Salad
- 1 whole head of cabbage
- 2-4 cucumbers (depending on size)
- 1 bunch of green onions
Dressing
- 1/2 cup olive oil
- 1 tbsp rice vinegar
- 2 tbsp lemon juice
- 2 tbsp lime juice
- 2 tbsp nutritional yeast
- A handful of nuts (walnuts recommended)
- 1 avocado
- 1 shallot
- 1 jalapeno
- 1 bunch of chives
- 1 cup spinach
- Few fresh basil leaves
- Few fresh cilantro stems
Instructions
- Prepare the Salad Base: Chop the whole head of cabbage into bite-sized pieces. Peel and slice the cucumbers thinly according to your preference. Chop the green onions finely. Place all these salad ingredients in a large mixing bowl and set aside.
- Make the Dressing: In a blender or food processor, add the avocado, nuts (walnuts), shallot, jalapeno, chives, spinach, basil leaves, cilantro stems, olive oil, rice vinegar, lemon juice, lime juice, and nutritional yeast. Blend until smooth and creamy, ensuring all the herbs and ingredients are well combined.
- Toss the Salad: Pour the green goddess dressing over the chopped vegetables. Toss thoroughly to coat every piece of cabbage, cucumber, and green onion evenly with the creamy dressing.
- Serve: Serve the salad immediately for the freshest taste, or refrigerate for up to an hour to allow the flavors to meld together before serving.
Notes
- Adjust the number of cucumbers based on their size and your preference for cucumber quantity.
- Nutritional yeast adds a cheesy umami flavor and is a great vegan alternative to cheese.
- If you prefer less heat, reduce or omit the jalapeno.
- The nuts can be substituted with almonds, cashews, or pecans depending on availability and taste preference.
- Use fresh herbs for the best flavor; dried herbs will not provide the same vibrant taste.
- This salad is best enjoyed fresh but can be stored covered in the refrigerator for up to 1 day.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Blending
- Cuisine: American
- Diet: Vegan
