Crunchy cabbage, bell pepper, and carrot salad with a creamy herb dressing. Fresh and vibrant flavors.
# What You'll Need:
→ Vegetables
01 - 4 cups green cabbage, finely shredded
02 - 2 cups red cabbage, finely shredded
03 - 2 cups carrots, julienned or grated
04 - 2 cups red bell pepper, diced
05 - 2 cups cucumber, diced
06 - 1 cup radishes, thinly sliced
07 - 1 cup scallions, thinly sliced
→ Green Goddess Dressing
08 - 1 cup mayonnaise
09 - 1/2 cup Greek yogurt
10 - 1/4 cup extra-virgin olive oil
11 - 1/8 cup fresh lemon juice
12 - 0.5 tablespoon white wine vinegar
13 - 1 cup fresh parsley leaves
14 - 1/2 cup fresh chives
15 - 1/2 cup fresh basil leaves
16 - 2 garlic cloves
17 - 4 anchovy fillets (optional, omit for vegetarian)
18 - 0.5 teaspoon sea salt
19 - 0.5 teaspoon black pepper
→ Garnish
20 - 4 tablespoons pumpkin seeds (pepitas), toasted
21 - 4 tablespoons fresh herbs, chopped (parsley, chives, or basil)
# Cooking Steps:
01 - Finely shred green and red cabbage, julienne or grate carrots, dice red bell pepper and cucumber, thinly slice radishes and scallions. Combine all in a large mixing bowl.
02 - In a blender or food processor, combine mayonnaise, Greek yogurt, olive oil, lemon juice, white wine vinegar, parsley, chives, basil, garlic, anchovy fillets if using, sea salt, and black pepper. Blend until smooth and creamy.
03 - Pour the prepared dressing over the mixed vegetables. Toss thoroughly to ensure even coating.
04 - Transfer the slaw to a serving dish. Sprinkle with toasted pumpkin seeds and additional fresh herbs. Serve immediately or refrigerate up to 2 hours for flavor melding.
