Green Goddess Salad
Hi! Long time no see!
I’m back from my recipe-writing hiatus with the perfect summer dish: my take on the viral green goddess salad.
I particularly love this salad because it falls under the category of what I like to call “spoon salads” –in other words, salads that you can literally eat with a spoon because they’re chopped and have a creamy dressing holding them together. YUM!
It’s creamy, crunchy, bright and herby, and you definitely need it in your summer menu rotation.
Did I mention it can also be made in under 30 minutes?
Anyways! I hope you try it out and you love it as much as I do. If you make it, DM me a photo on Instagram @vanillabeandiaries ! It would make my day :)
Happy salad girl summer!!!!
Xoxo, Dani.
Green Goddess Salad
*Serves 4 - 6
Ingredients
For the salad:
5 cups thinly shredded green cabbage, from about half a small cabbage
2 English cucumbers, chopped
1/4 cup green onion, thinly sliced
For serving ideas, see notes section.
For the dressing:
1 packed cup fresh basil leaves
1 packed cup baby spinach
1 medium avocado
1 large garlic clove, peeled
1/3 cup cashews
1 1/2 tsp sriracha
1 1/2 tsp white miso paste (*If you don’t have it, you can just omit it and increase the amount of salt to 1/2 tsp)
2 1/2 tbsp rice wine vinegar
Juice of 1 large lemon
1 tbsp + 1tsp honey
2 tbsp extra-virgin olive oil
1/4 tsp salt
A couple generous grinds of black pepper
10 tbsp cold water, to loosen the sauce + more as needed
Instructions
1) Add all the dressing ingredients to a high-powered blender, starting with the 10 tablespoons of water, and blend until completely smooth. You might need to stop the blender and mix things around the bottom a couple of times, thats okay. Taste, and adjust salt and pepper amounts to your liking.
2) To a large serving bowl or salad bowl, add the shredded cabbage, chopped cucumber and green onion. Toss to evenly distribute the veggies.
3) Pour the dressing on top and use two salad forks or wooden spoons to toss everything together, until the dressing is spread out and coats all the veggies uniformly. Serve with your choice of main, or by itself.
Notes:
I like to shred my cabbage using the finest setting of a mandolin. If you’ve never used one before, don’t be intimidated. They’re pretty inexpensive and all you need is a safety glove to use one comfortably. If you don’t have a mandolin and don’t wish to buy one, a sharp knife works just fine! Just cut your cabbage in half lengthwise, remove the rough root part at the bottom, and cut each half into two so you have four quarter-pieces. Lay a quarter piece of the cabbage flat-side down on a cutting board and use your knife to thinly shred the cabbage, from top to bottom.
Serving ideas: You can have the salad by itself, but it would also pair beautifully with a crispy chicken cutlet, teriyaki salmon cubes, crunchy chickpeas or even some nice, barbecue grilled chicken. Sky’s the limit!
