Ingredients
Salad Ingredients
- 1 small head green cabbage, finely chopped (about 6 cups)
- 1 English cucumber, finely chopped (about 2 cups)
- 4 green onions, sliced
- 1 to 2 avocados, diced
- 1/2 cup crumbled feta cheese (optional)
- 1/2 cup pepitas
- Chips or crackers, for serving (optional)
Green Goddess Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup fresh parsley leaves
- 1/4 cup fresh chives
- 2 tablespoons fresh tarragon leaves
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 2 anchovy fillets or 1 teaspoon anchovy paste (optional)
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Salad: In a large bowl, combine the finely chopped green cabbage, English cucumber, sliced green onions, diced avocado, crumbled feta cheese if using, and pepitas. Toss gently to mix the ingredients evenly without mashing the avocado.
- Make the Green Goddess Dressing: In a food processor or blender, combine mayonnaise, sour cream or Greek yogurt, fresh parsley, chives, tarragon, lemon juice, white wine vinegar, anchovy fillets or paste if using, and minced garlic. Blend until smooth and creamy. Season with salt and freshly ground black pepper to taste.
- Toss the Salad with Dressing: Pour the prepared Green Goddess dressing over the salad mixture. Toss everything gently but thoroughly until the cabbage and vegetables are well coated with the dressing.
- Serve: Transfer the salad to a serving bowl or platter. Serve immediately with your choice of chips or crackers (tortilla, pita, or potato) for dipping, or enjoy on its own as a light, fresh dish.
Notes
- To keep avocados from browning, toss them with a little lemon juice before adding to the salad.
- You can omit feta cheese for a dairy-free version or substitute it with vegan cheese.
- Adjust the number of anchovies in the dressing to your taste, or omit for a vegetarian option.
- Chilling the dressing before tossing with the salad enhances the flavors.
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day; avocado may brown slightly over time.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
