Description
A fresh and vibrant Green Goddess Salad featuring finely chopped green cabbage, crisp cucumbers, creamy avocado, and zesty green onions, all tossed in a bright, homemade Green Goddess dressing. Perfect for a light lunch or a refreshing side dish served with optional crispy tortilla chips.
Ingredients
Salad Ingredients
- 1 small head of green cabbage (finely chopped - confetti-sized, about 8 cups chopped)
- 1/2 English cucumber or 3 small garden cucumbers (diced)
- 1 avocado (diced for creaminess)
- 1 bunch of green onions (finely chopped)
Dressing Ingredients
- 1 recipe Green Goddess Dressing (blend of fresh herbs, mayonnaise, sour cream, lemon juice, and anchovy paste – adjust to taste)
Optional
- Tortilla chips for serving
Instructions
- Chop: Slice the cabbage in half through the core and remove the tough core part. Lay the cabbage halves flat and slice into thin shreds. Then, cross-cut these shreds into small confetti-sized pieces. Dice the cucumbers and avocado into similar sizes and finely chop the green onions to ensure uniform texture throughout the salad.
- Mix: In a large mixing bowl, combine the finely chopped cabbage, diced cucumbers, avocado, and chopped green onions. This creates a vibrant base for your salad with complementary textures and flavors.
- Make Dressing: Prepare the Green Goddess dressing by blending fresh herbs, mayonnaise, sour cream, lemon juice, anchovy paste, and seasonings in a blender or food processor until creamy and bright green in color. Adjust the seasoning to taste for the perfect balance.
- Add: Pour the Green Goddess dressing over the combined vegetables. Add it gradually, tossing gently to evenly coat the salad, using most of the dressing for maximum flavor unless you prefer less.
- Serve: Enjoy the salad immediately or chilled. Serve on its own as a refreshing salad or alongside crispy tortilla chips for a delightful crunch and contrast.
Notes
- For a vegan version, substitute the dressing ingredients with vegan mayonnaise and omit anchovy paste.
- Use garden or English cucumbers for best crunch and mild flavor.
- Chop all the ingredients uniformly for a better salad texture and presentation.
- The salad is best served fresh but can be refrigerated for up to 2 hours before serving.
- Add tortilla chips just before serving to maintain their crispiness.
