Description
A fresh, crunchy salad tossed in a creamy, herb-packed green goddess dressing. This vibrant dish is light, flavorful, and perfect as a quick meal or side.
Ingredients
1 small green cabbage, finely chopped
3 Persian cucumbers, finely chopped
1/2 cup green onions, sliced
1/4 cup chives, chopped
1 cup fresh basil leaves
1 cup fresh spinach
2 cloves garlic
1 small shallot
1/4 cup lemon juice
1/4 cup olive oil
1/4 cup rice vinegar
1/3 cup nutritional yeast
1/4 cup walnuts
1 teaspoon salt
Instructions
- Finely chop the green cabbage, Persian cucumbers, green onions, and chives, then add them to a large mixing bowl.
- Add basil, spinach, garlic, shallot, lemon juice, olive oil, rice vinegar, nutritional yeast, walnuts, and salt to a blender or food processor.
- Blend until the dressing is smooth and creamy.
- Pour the dressing over the chopped vegetables.
- Toss well until everything is evenly coated.
- Let the salad sit for a few minutes to allow the flavors to meld.
- Serve fresh on its own or with tortilla chips.
Notes
Add avocado for extra creaminess and richness.
Mix in shredded carrots or diced celery for additional crunch.
Top with chickpeas, tofu, or edamame for added protein.
Substitute walnuts with cashews, sunflower seeds, or hemp seeds if desired.
Adjust tanginess by adding more lemon juice or rice vinegar.
Store in an airtight container in the refrigerator for up to 2 days.
Best enjoyed fresh; toss again before serving if stored.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
