Ingredients
Scale
For the Salad:
- 1 small head green cabbage, finely chopped (about 6 cups)
- 1/2 cup pepitas
- 4 green onions, thinly sliced
- 1 English cucumber, finely chopped (about 2 cups)
- 1 to 2 avocados, diced
- 1/2 cup crumbled feta cheese (optional)
- Chips or crackers, for serving (optional)
For the Green Goddess Dressing:
- 1 cup fresh basil leaves, packed
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh parsley leaves
- 1 clove garlic
- 1/2 cup full-fat Greek yogurt (or sour cream)
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 2 tablespoons olive oil, extra virgin
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 to 3 tablespoons water, to thin as needed
Instructions
- Blend the dressing. Add the basil, chives, parsley, garlic, Greek yogurt, lemon juice, olive oil, salt, and pepper to a blender or food processor. Blend on high for 30 to 45 seconds until smooth and vibrant green. Add water one tablespoon at a time until the dressing reaches a pourable consistency. Taste and adjust seasoning.
- Prep the cabbage. Place the finely chopped green cabbage in a large mixing bowl. If your cabbage feels tough, massage it lightly with your hands for about 30 seconds to soften it slightly and help it absorb the dressing better.
- Chop the cucumber. Dice the English cucumber into small, uniform pieces (about 1/2-inch) and add to the bowl with the cabbage.
- Add the green onions. Scatter the sliced green onions over the cabbage and cucumber mixture. Toss everything together briefly.
- Dress the salad. Pour about half the dressing over the salad and toss well to coat. Add more dressing as needed, saving any leftover for dipping or another use.
- Top with avocado and pepitas. Gently fold in the diced avocado so it doesn’t break apart. Scatter the pepitas on top for crunch.
- Finish with feta. If using, sprinkle the crumbled feta cheese over the top. Serve immediately with chips or crackers on the side if you’d like.
Notes
- Finely chop the cabbage rather than thick-cutting it for the best texture and dressing coverage.
- Taste the dressing before adding salt. Feta is salty, so if you’re using it, you may need less seasoning.
- A blender gives a smoother dressing than a food processor, though both work fine.
- Swap feta for goat cheese if you want a milder, creamier bite.
- Make it nut-free by using sunflower seeds instead of pepitas.
- The dressing recipe makes more than you’ll need. Store the rest in the fridge for up to 5 days.
- If serving as a party dip, keep the dressing, salad, and chips in separate bowls and let people assemble their own.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 10 mg