Green Goddess Cabbage Salad

A vibrant and refreshing salad featuring a medley of crisp cabbage, creamy dressing, and a variety of crunchy toppings.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American, Healthy

Calories: 200

Ingredients Method Notes

Ingredients

Main Ingredients

½ head green cabbage, finely shredded
½ head purple cabbage, finely shredded
1 large cucumber, diced
1 piece bell pepper (any color), diced
1 cup cherry tomatoes, halved
¼ cup fresh parsley, chopped
¼ cup fresh dill, chopped
½ cup Greek yogurt (or a plant-based alternative for vegan diets) Use plant-based yogurt for a dairy-free option.
3 tablespoons lemon juice
2 tablespoons olive oil
to taste Salt and pepper Start with a pinch of salt to avoid over-salting.

Optional Toppings

to taste sunflower seeds
to taste roasted chickpeas
to taste your favorite nuts

Method

Preparation

Finely shred the green and purple cabbages. Wash them well, then use a sharp knife or mandoline to get even shreds.
Dice the cucumber and bell pepper into small, bite-sized pieces. Halve the cherry tomatoes. Set all your veggies aside in a large mixing bowl.

Making the Dressing

In a separate bowl, whisk together the Greek yogurt, lemon juice, and olive oil until smooth. Season with salt and pepper to taste.

Combining

Pour the dressing over the shredded cabbages and chopped vegetables. Toss everything thoroughly until the salad is evenly coated with the dressing.
Fold in the chopped parsley and dill for a fresh burst of flavor.

Serving

Sprinkle your choice of optional toppings like sunflower seeds or roasted chickpeas to add extra crunch.
Serve immediately or chill in the refrigerator for a short time to let the flavors meld.

Notes

For best flavor, mix the salad just before serving. If prepared ahead of time, the salad may lose its crunch. Store leftovers in an airtight container for up to 3 days.