Green Goddess Cabbage Salad (Printable version)

Crisp cabbage, kale, and avocado blend with lemon-vinegar dressing for a fresh, detoxifying salad.

# What You'll Need:

→ Vegetables

01 - 4 cups green cabbage, finely shredded
02 - 1 cup purple cabbage, finely shredded
03 - 1 cup kale, stems removed, thinly sliced
04 - 1 large cucumber, thinly sliced
05 - 1 cup sugar snap peas, sliced
06 - 1 avocado, diced
07 - 1/2 cup fresh parsley, chopped
08 - 1/4 cup fresh dill, chopped
09 - 2 green onions, thinly sliced
10 - 1/4 cup radishes, thinly sliced

→ Dressing

11 - 1/4 cup extra virgin olive oil
12 - 3 tablespoons fresh lemon juice
13 - 1 tablespoon apple cider vinegar
14 - 1 teaspoon Dijon mustard
15 - 1 clove garlic, minced
16 - 1 tablespoon fresh chives, chopped
17 - 1 tablespoon fresh tarragon, chopped (optional)
18 - 1/2 teaspoon sea salt
19 - 1/4 teaspoon black pepper

# Directions:

01 - In a large salad bowl, combine green cabbage, purple cabbage, kale, cucumber, sugar snap peas, avocado, parsley, dill, green onions, and radishes.
02 - In a small bowl or jar, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, garlic, chives, tarragon (if using), sea salt, and black pepper until emulsified.
03 - Pour the dressing over the vegetables and toss thoroughly to coat all ingredients evenly.
04 - Let the salad sit for 5 to 10 minutes to allow flavors to meld.
05 - Taste and adjust seasoning with additional salt, lemon juice, or herbs as desired. Serve immediately.

# Expert Advice:

01 -
  • It makes you feel lighter without feeling deprived, like your cells are actually saying thank you.
  • The crunch is so satisfying you forget youre eating mostly raw vegetables.
  • You can prep it in under twenty minutes and it tastes better than anything you'd pay fifteen dollars for at a cafe.
02 -
  • If you add the avocado too early and let the salad sit, it will turn brown and slimy, so dice it right before serving.
  • The dressing needs to be whisked hard to emulsify, or it will separate and pool at the bottom of the bowl instead of clinging to the greens.
03 -
  • Use a mandoline to shred the cabbage evenly and save yourself ten minutes of knife work.
  • If the dressing tastes too sharp, add a tiny drizzle of honey or maple syrup to round it out without making it sweet.
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