Crunchy slaw with cabbage, peppers, and creamy herb dressing, perfect for a light, fresh side or lunch.
# What you'll need:
→ Vegetables
01 - 2 cups green cabbage, finely shredded
02 - 1 cup red cabbage, finely shredded
03 - 1 cup carrots, julienned or grated
04 - 1 cup red bell pepper, diced
05 - 1 cup cucumber, diced
06 - 1/2 cup radishes, thinly sliced
07 - 1/2 cup scallions, thinly sliced
→ Green Goddess Dressing
08 - 1/2 cup mayonnaise
09 - 1/4 cup Greek yogurt
10 - 2 tablespoons extra-virgin olive oil
11 - 2 tablespoons fresh lemon juice
12 - 1 tablespoon white wine vinegar
13 - 1/2 cup fresh parsley leaves
14 - 1/4 cup fresh chives
15 - 1/4 cup fresh basil leaves
16 - 1 garlic clove
17 - 2 anchovy fillets (optional, omit for vegetarian)
18 - 1/4 teaspoon sea salt
19 - 1/4 teaspoon black pepper
→ Garnish
20 - 2 tablespoons pumpkin seeds, toasted
21 - 2 tablespoons fresh herbs, chopped (parsley, chives, or basil)
# Method:
01 - Finely shred, julienne, dice, or slice all vegetables as specified and combine them in a large mixing bowl.
02 - In a blender or food processor, combine mayonnaise, Greek yogurt, olive oil, lemon juice, white wine vinegar, fresh parsley, chives, basil, garlic, optional anchovy fillets, sea salt, and black pepper. Blend until smooth.
03 - Pour the Green Goddess dressing over the prepared vegetables and toss gently to ensure even coating.
04 - Transfer the slaw to a serving dish. Sprinkle toasted pumpkin seeds and chopped fresh herbs over the top. Serve immediately or chill for up to 2 hours for enhanced flavor.
