Green Goddess Detox Cabbage (Printable Version)

A fresh blend of shredded cabbage, kale, avocado, and herbs dressed in lemon and apple cider vinegar.

# Components:

→ Vegetables

01 - 4 cups green cabbage, finely shredded
02 - 1 cup purple cabbage, finely shredded
03 - 1 cup kale, stems removed, thinly sliced
04 - 1 large cucumber, thinly sliced
05 - 1 cup sugar snap peas, sliced
06 - 1 avocado, diced
07 - 1/2 cup fresh parsley, chopped
08 - 1/4 cup fresh dill, chopped
09 - 2 green onions, thinly sliced
10 - 1/4 cup radishes, thinly sliced

→ Dressing

11 - 1/4 cup extra virgin olive oil
12 - 3 tablespoons fresh lemon juice
13 - 1 tablespoon apple cider vinegar
14 - 1 teaspoon Dijon mustard
15 - 1 clove garlic, minced
16 - 1 tablespoon fresh chives, chopped
17 - 1 tablespoon fresh tarragon, chopped (optional)
18 - 1/2 teaspoon sea salt
19 - 1/4 teaspoon black pepper

# Method Steps:

01 - Combine green cabbage, purple cabbage, kale, cucumber, sugar snap peas, avocado, parsley, dill, green onions, and radishes in a large salad bowl.
02 - Whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, garlic, chives, tarragon (if using), sea salt, and black pepper in a small bowl or jar until emulsified.
03 - Pour dressing over the vegetable mixture and toss thoroughly to coat evenly.
04 - Allow the salad to rest for 5–10 minutes to meld flavors.
05 - Taste and modify seasoning with additional salt, lemon juice, or herbs as preferred. Serve immediately.

# Expert Advice:

01 -
  • It tastes better the moment you make it, all that crunch and fresh herbaceousness waking up your mouth.
  • There's something satisfying about eating something this colorful and knowing it's pure vegetables and good oil.
02 -
  • Add the avocado only at the last possible moment or it will brown and your beautiful salad will look like it's been sitting in a deli case for three days.
  • If you're making this more than an hour ahead, keep the dressing separate and dress it just before serving, or the cabbage will get soft and lose its sparkle.
03 -
  • A sharp knife makes all the difference—dull knives bruise vegetables and make the whole thing taste less alive.
  • Don't be afraid to taste as you go; trust your instincts on salt and acid and herbs because your palate knows what it wants.
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