2cupssugar snapped peashalved and then cut that in half for bite sized pieces
4scallions, trimmeddiced
1cupfresh basil leaves
1cupfresh spinach leaves
1bunchfresh chives
5garlic cloves
1/4cupolive oil
2limesjuiced
3tblwhite wine vinegar
1tspsalt
freshly cracked pepper
1/4cupsunflower seeds (optional)
Instructions
Starting the salad first, finely chopp the cabbage by hand or using a food processor. Add to a large mixing bowl.
Proceed with chopping cucumbers and scallions. Add to the bowl.
To make the dressing: Add the basil through pepper to a blender or tall container and use a hand immersion blender to blend the dressing until smooth. Taste and add additional salt or pepper as desired. Garnish with sunflower seeds if using.
Add the dressing to the bowl with the greens and toss to coat. Again, taste and adjust seasoning as you wish. Serve immediately or store in a glass container for up to 4 days.
Keywordcabbage, green goddess, mug cake, vegan mug cake, vegan, vegan protein, fiber, salad, side dish, wfpb