Attempting to make the viral green goddess salad

Ingredients

• 1 head Green Cabbage (medium, finely shredded)
• 1 medium Cucumber (seedless, diced)
• 0.25 cup Chives (fresh, finely chopped)
• 0.25 cup Green Onions (white and green parts, thinly sliced)
• 0.5 cup Baby Spinach (packed)
• 0.25 cup Fresh Basil (leaves, loosely packed)
• 2 Lemon (juiced)
• 0.25 cup Olive Oil (extra‑virgin)
• 2 tbsp Rice Vinegar (unseasoned)
• 2 cloves Garlic (minced)
• 1 small Shallot (finely minced)
• 2 tbsp Nutritional Yeast (for cheesy flavor)
• 0.5 tsp Salt (to taste)
• 0.25 cup Cashews (raw, unsalted)
• to serve Pita Crackers (optional, for dipping)

Instructions

1. Prepare the Vegetables

   Using a sharp chef's knife, finely shred the cabbage, dice the cucumber, and mince the chives, green onions, baby spinach, and basil. Aim for very small pieces so the dressing coats everything evenly.

   Time: PT10M

2. Make the Lemon‑Cashew Dressing

   In the blender, combine the lemon juice, olive oil, rice vinegar, fresh basil, baby spinach, garlic, shallot, nutritional yeast, salt, and cashews. Blend on low, then gradually increase speed until the mixture is completely smooth.

   Time: PT5M

3. Toss the Salad

   Transfer the chopped vegetables to a large mixing bowl. Pour the dressing over the veggies and gently toss until every piece is evenly coated. Taste and adjust salt or lemon juice if needed.

   Time: PT5M

4. Serve

   Spoon the salad into a serving bowl, garnish with a few extra chives if desired, and accompany with pita crackers on the side.

   Time: PT2M

Nutrition Facts

Calories

180

Protein

5 g

Carbohydrates

12 g

Fat

12 g

Fiber

4 g