Green Goddess Salad geht uns nicht mehr aus dem Kopf

Ingredients

• 1 medium Cucumber (washed, sliced lengthwise then diced into small cubes)
• 4 stalks Spring Onion (trim top and root, slice thinly; thicker slices are spicier)
• 150 g White Cabbage (washed, finely shredded (like tataki style))
• 50 g Baby Spinach (washed, roughly torn)
• 30 g Fresh Basil (washed, roughly chopped)
• 30 g Walnuts (roughly chopped)
• 1 small Shallot (peeled and minced)
• 2 tbsp Lime Juice (freshly squeezed)
• 1 tbsp Rice Vinegar
• 3 tbsp Olive Oil (extra‑virgin preferred)
• ½ tsp Salt (adjust to taste)

Instructions

1. Wash and Prepare Produce

   Rinse cucumber, spring onion, white cabbage, spinach, and basil under cold water. Pat dry with a clean kitchen towel.

   Time: PT5M

2. Dice Cucumber

   Trim the ends of the cucumber, slice lengthwise into thin strips, then cut crosswise into small cubes (about ½ cm).

   Time: PT5M

3. Slice Spring Onion

   Remove the root and the tough top part, then slice the remaining stalks thinly on a diagonal.

   Time: PT3M

4. Shred White Cabbage

   Using a sharp knife or a grater, finely shred the cabbage into tataki‑size strips.

   Time: PT5M

5. Chop Herbs

   Roughly tear the spinach and basil leaves; no need for a fine chop.

   Time: PT2M

6. Prepare Nuts and Shallot

   Roughly chop the walnuts and mince the shallot.

   Time: PT4M

7. Blend Dressing

   Add spinach, basil, walnuts, shallot, lime juice, rice vinegar, olive oil, and salt to the high‑speed blender. Blend until smooth and semi‑creamy; the consistency should coat a spoon but still be pourable.

   Time: PT5M

8. Toss Salad

   Place cucumber, spring onion, and shredded cabbage in a large mixing bowl. Pour the dressing over the vegetables and toss gently until everything is evenly coated.

   Time: PT3M

9. Plate and Garnish

   Transfer the salad to a serving plate or bowl. Sprinkle any remaining chopped walnuts and a few extra basil leaves on top. Serve immediately or store.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

15 g

Fat

18 g

Fiber

5 g

Ingredient Substitutions

• Instead of Spring Onion: chives, green part of leeks
• Instead of White Cabbage: red cabbage, savoy cabbage
• Instead of Baby Spinach: arugula, mixed baby greens
• Instead of Fresh Basil: cilantro, mint
• Instead of Walnuts: pecans, almonds
• Instead of Shallot: red onion, green onion
• Instead of Lime Juice: lemon juice
• Instead of Rice Vinegar: apple cider vinegar
• Instead of Olive Oil: avocado oil, grapeseed oil
• Instead of Salt: sea salt, kosher salt

Equipment Needed

• Chef's Knife
• Cutting Board
• High‑Speed Blender
• Mixing Bowl
• Measuring Spoons
• Citrus Juicer (optional)
• Storage Container with Lid

Critical Steps — Do Not Skip

• Dice cucumber into uniform small cubes.
• Finely shred white cabbage to a tataki‑like texture.
• Blend the dressing to a semi‑creamy consistency using a high‑speed blender.
• Toss the vegetables with just enough dressing to coat without making it soggy.

Chef Tips from the Video

• A high‑speed blender (e.g., Vitamix or Blendtec) is essential for achieving the perfect creamy texture.
• Taste the dressing after blending and adjust salt or acidity before mixing with the salad.
• For extra freshness, add a handful of micro‑greens just before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight glass container for 2–3 days. The dressing may separate; stir before serving.

Freezer: Not recommended; texture of fresh vegetables will degrade.

Room temperature: Consume within 1 hour of preparation if kept out.

Make-Ahead Tips

• Prepare and store the dressing in a sealed jar; it keeps well for up to 5 days.
• Wash and dry all vegetables in advance, then keep them in a dry container in the fridge.
• Combine dressing with vegetables only shortly before serving to retain crunch.

Frequently Asked Questions