Green goddess cabbage salad

Print Recipe

Prep Time 15 mins

Course Salad

Cuisine American

Servings 8

1 head green cabbage finely shred
6 mini cucumbers chopped
2 cups sugar snapped peas halved and then cut that in half for bite sized pieces
4 scallions, trimmed diced
1 cup fresh basil leaves
1 cup fresh spinach leaves
1 bunch fresh chives
5 garlic cloves
1/4 cup olive oil
2 limes juiced
3 tbl white wine vinegar
1 tsp salt
freshly cracked pepper
1/4 cup sunflower seeds (optional)

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.

Keyword cabbage, green goddess, mug cake, vegan mug cake, vegan, vegan protein, fiber, salad, side dish, wfpb