Baked By Melissa Ceo Shares Her Recipe For Salad That Went Viral On TikTok

Ingredients

• 1/2 head Green Cabbage (core removed, thinly sliced into fine strips)
• 3 pieces Mini Cucumbers (seedless, diced into small cubes)
• 4 stalks Green Onions (white and green parts thinly sliced)
• 2 lemons Lemon Juice (freshly squeezed)
• 0.25 cup Olive Oil (extra virgin)
• 2 tablespoons Rice Vinegar (mild flavor)
• 1 small Shallot (peeled and roughly chopped)
• 2 cloves Garlic (peeled)
• 1 cup Fresh Basil Leaves (packed)
• 1 cup Fresh Spinach Leaves (packed)
• 2 tablespoons Nutritional Yeast (optional, adds umami and B vitamins)
• 0.25 cup Cashews and Walnuts (mixed, raw or toasted)
• 1 teaspoon Himalayan Pink Salt (finely ground)

Instructions

1. Slice the Cabbage

   Remove the core of the cabbage, place it on the cutting board and, keeping the tip of the knife on the board, make thin, fine slices by moving the knife back and forth.

   Time: PT10M

2. Dice the Mini Cucumbers

   Trim the ends off the mini cucumbers, then cut them into small, uniform cubes.

   Time: PT5M

3. Slice the Green Onions

   Trim the root ends and slice the white and green parts thinly.

   Time: PT3M

4. Prepare the Dressing

   In the blender, first add the lemon juice, olive oil, and rice vinegar. Then add the shallot, garlic, basil, spinach, nutritional yeast, cashews/walnuts, and Himalayan pink salt. Blend on low, then increase to high until smooth and creamy.

   Time: PT5M

5. Combine Salad and Dressing

   Place the sliced cabbage, diced cucumber, and sliced green onions in a large mixing bowl. Pour the dressing over the vegetables and toss gently until everything is evenly coated.

   Time: PT2M

6. Serve

   Transfer the tossed salad to a serving bowl and serve immediately with your favorite sturdy chips for dipping.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

5g

Carbohydrates

12g

Fat

20g

Fiber

5g

Ingredient Substitutions

• Instead of Green Cabbage: Napa cabbage, Savoy cabbage
• Instead of Mini Cucumbers: regular cucumber, peeled and seeded
• Instead of Green Onions: chives, scallions
• Instead of Lemon Juice: bottled lemon juice
• Instead of Olive Oil: avocado oil, grapeseed oil
• Instead of Rice Vinegar: apple cider vinegar, white wine vinegar
• Instead of Shallot: red onion, finely minced
• Instead of Garlic: garlic powder (1/4 tsp)
• Instead of Fresh Basil Leaves: frozen basil, basil pesto (reduce oil)
• Instead of Fresh Spinach Leaves: kale leaves, arugula
• Instead of Nutritional Yeast: parmesan cheese (1 tbsp), soy sauce (1 tsp)
• Instead of Cashews and Walnuts: pumpkin seeds, almonds
• Instead of Himalayan Pink Salt: sea salt, kosher salt

Equipment Needed

• Chef's Knife
• Cutting Board
• Blender
• Measuring Cups
• Measuring Spoons
• Mixing Bowl
• Serving Bowl
• Spoon/Spatula

Critical Steps — Do Not Skip

• Fine slicing of green cabbage to achieve uniform texture.
• Blending the dressing to a smooth, creamy consistency.

Chef Tips from the Video

• Use a very sharp knife to achieve uniform fine slices for better texture.
• Toast the nuts lightly before blending for extra flavor.
• Taste the dressing before adding to the salad and adjust salt or acidity as needed.
• If you prefer a milder herb flavor, reduce the basil to ½ cup and increase spinach.

Troubleshooting

Storage

Refrigerator: Store the salad and dressing separately in airtight containers for up to 3 days.

Freezer: Not recommended; freezing will wilt the fresh vegetables.

Room temperature: Serve at room temperature; keep dressing chilled if not serving immediately.

Make-Ahead Tips

• Prepare the dressing up to 2 days ahead and store it in the refrigerator.
• Chop the vegetables and keep them in a sealed container; add dressing just before serving.

Frequently Asked Questions