Green Goddess Cabbage Salad (Print View)

Crisp cabbage, kale, avocado, and herbs blended with lemon and vinegar for a bright, fresh 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

# Step-by-Step 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 evenly.
04 - Let the salad rest for 5 to 10 minutes to enhance flavor integration.
05 - Taste and adjust seasoning with additional salt, lemon juice, or herbs as preferred. Serve immediately.

# Expert Suggestions:

01 -
  • It tastes like you've done something good for yourself without any sacrifice of flavor.
  • Everything stays crunchy and vibrant for hours, so it's perfect for meal prep or bringing to a potluck.
  • The dressing is tangy and herbaceous in a way that makes even the raw vegetables taste exciting.
02 -
  • Add the avocado at the last possible moment before serving—once it hits the acidic dressing, it starts browning within an hour, even with the lemon juice.
  • The thinner you slice everything, the more the dressing will actually coat the vegetables instead of sliding off; this changes everything about how the salad tastes.
  • This salad is forgiving in terms of timing—you can make it 2 hours ahead, and it'll actually taste better as the flavors meld, as long as you hold the avocado.
03 -
  • If you're meal prepping this, keep the dressing separate and only mix it in when you're ready to eat—the salad will stay crisp for three days in an airtight container.
  • Taste the dressing before it touches the vegetables; it should be bright and punchy, almost too acidic on its own, because the raw vegetables will mellow it out.
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