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- 1 small head of green cabbage, thinly sliced - 1 cup green beans, trimmed and cut into 1-inch pieces - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 avocado, diced - ¼ cup fresh parsley, chopped - ¼ cup fresh chives, chopped - ¼ cup fresh basil, chopped Fresh produce brings life to your Green Goddess Cabbage Salad. Start with a small head of green cabbage, sliced thin. Its crunch adds a great texture. Next, add one cup of green beans. Trim and cut them into one-inch pieces. Blanch them for a bright green look and crisp bite. Cherry tomatoes are a must. Use one cup, halved, for sweetness. A cucumber, diced, brings a refreshing crunch. Don't forget the avocado! Dice one for creamy goodness. Herbs take this salad to the next level. Chop ¼ cup each of fresh parsley, chives, and basil. They add color and a burst of flavor. - ½ cup Greek yogurt - 2 tablespoons lemon juice - 1 tablespoon Dijon mustard - 1 tablespoon maple syrup - Salt and pepper to taste For the dressing, mix ½ cup of Greek yogurt with two tablespoons of lemon juice. This gives a tangy kick. Add one tablespoon of Dijon mustard for a bit of spice. To balance, stir in one tablespoon of maple syrup for sweetness. Don't forget to season with salt and pepper. This dressing ties all the flavors together. - Edible flowers For a fun touch, consider adding edible flowers as a garnish. They add a pop of color and make your salad look pretty. This makes your Green Goddess Cabbage Salad not just tasty but also beautiful. To start, fill a large pot with salted water and bring it to a boil. Once boiling, add the green beans. Blanch them for about three minutes. You want them bright green and tender-crisp. After three minutes, quickly transfer them into a bowl of ice water. This stops the cooking and keeps their color. Drain the beans and set them aside for later. In a big mixing bowl, combine the thinly sliced cabbage, blanched green beans, halved cherry tomatoes, diced cucumber, and diced avocado. Use a gentle tossing method. This helps to mix the vegetables without crushing them. You want each bite to be fresh and crunchy. In a smaller bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, and maple syrup. Mix until smooth. Taste your dressing and adjust the flavor with salt and pepper. This step is key to making the dressing pop. Now it’s time to bring it all together. Pour the dressing over the mixed vegetables. Toss gently until everything is well coated. Next, add the chopped parsley, chives, and basil. Toss one more time to incorporate the herbs. The fresh herbs add a nice touch to the salad. Let the salad sit at room temperature for about 10 to 15 minutes. This resting time allows the flavors to meld together. For serving, place the salad in bowls or on a platter. If you like, add edible flowers on top for a pretty look. Enjoy your fresh and flavorful Green Goddess Cabbage Salad! To enhance the taste of your Green Goddess Cabbage Salad, focus on seasoning. A pinch of salt and a dash of pepper can make a big difference. You can also add a bit more lemon juice for a zesty kick. Try letting the salad sit for about 10-15 minutes after mixing. This brief marination time helps the flavors mingle beautifully. To keep your salad fresh, store it in an airtight container. Place it in the fridge right after serving. The green cabbage and veggies can stay crisp for up to three days. If you want to keep the salad extra fresh, store the dressing separately. Add it just before serving to avoid sogginess. For a stunning presentation, serve the salad in a large bowl or on a colorful platter. Arrange the salad in layers to show off the bright colors of the ingredients. You can sprinkle edible flowers on top for a lovely touch. These flowers add color and a fun element to your dish, making it eye-catching for guests. {{image_2}} You can easily make this salad heartier by adding protein. Here are some ideas: - Grilled chicken: Slice it thin and mix it in for a tasty boost. - Chickpeas: These add fiber and protein. Use canned or cooked dried ones. - Tuna: Canned tuna works well and adds a nice flavor. - Hard-boiled eggs: Chop them up and toss them in for extra richness. If you want to change things up, try these swaps: - Greek yogurt: For a vegan option, use dairy-free yogurt. - Lemon juice: Lime juice can also brighten up the dressing. - Cabbage: Use kale or romaine if you want a different base. - Maple syrup: Honey or agave syrup can replace maple syrup for a sweet touch. Enhance your salad's taste with these extras: - Garlic powder: A little can add depth to your dressing. - Red pepper flakes: Add a pinch for some heat. - Balsamic vinegar: Drizzle a bit on top for a tangy twist. - Other dressings: Try a spicy ranch or a zesty vinaigrette for variety. These options let you customize the salad to fit your taste and needs. Don't hesitate to be creative! Each serving of Green Goddess Cabbage Salad has around: - Calories: 200 - Fat: 10g - Carbohydrates: 25g - Protein: 6g This salad is low in calories and high in fiber. It uses fresh veggies and healthy fats. The Greek yogurt adds protein, making it a balanced meal. Cabbage is great for digestion. It is low in calories but high in nutrients. Eating cabbage can help reduce inflammation and boost your immune system. Greens like parsley, chives, and basil are packed with vitamins. They add flavor and health benefits. They can help with heart health and digestion. Greek yogurt is a fantastic source of protein. It also contains probiotics, which are good for gut health. This can improve digestion and overall health. This salad is gluten-free since it does not contain any wheat products. It is also vegetarian, making it perfect for many diets. For vegan options, you can swap Greek yogurt with a plant-based yogurt. This keeps the salad creamy while fitting a vegan diet. Enjoy this fresh dish with confidence, knowing it suits various dietary needs! The Green Goddess Cabbage Salad stays fresh for about three days in the fridge. Keep it in an airtight container to maintain its crunch. After this time, the cabbage may wilt, and the dressing could make it soggy. Yes, you can make this salad in advance. To keep it fresh, store the dressing separately. Mix the salad just before serving. This way, the veggies stay crisp. This salad pairs well with grilled chicken or fish. It also goes great with quinoa or a hearty grain. For a light meal, serve it with crusty bread. Each option adds protein or carbs to balance your plate. Absolutely! This salad is great for meal prep. You can batch-make it and portion it into containers. Just remember to keep the dressing separate until you are ready to eat. This keeps each serving fresh and tasty. The Green Goddess Cabbage Salad is fresh, simple, and full of flavor. You can easily mix green veggies, a creamy dressing, and herbs. Remember to blanch your green beans and let your flavors blend before serving. You can boost this salad with proteins or change ingredients if needed. It's an easy, healthy option for any meal. I hope you enjoy making your Green Goddess Salad and experimenting with it!

Green Goddess Cabbage Salad

Discover the vibrant and refreshing Green Goddess Cabbage Salad that’s perfect for any occasion! Packed with crisp green cabbage, fresh veggies, and a creamy Greek yogurt dressing, this salad is a delicious way to boost your meals. It's easy to prepare and full of flavor, making it a must-try recipe. Click through to explore this delightful salad and impress your guests with your culinary creativity!
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Ingredients
  

1 small head of green cabbage, thinly sliced

1 cup green beans, trimmed and cut into 1-inch pieces

1 cup cherry tomatoes, halved

1 cucumber, diced

1 avocado, diced

¼ cup fresh parsley, chopped

¼ cup fresh chives, chopped

¼ cup fresh basil, chopped

½ cup Greek yogurt

2 tablespoons lemon juice

1 tablespoon Dijon mustard

1 tablespoon maple syrup

Salt and pepper to taste

Optional: edible flowers for garnish

Instructions
 

In a large pot of salted boiling water, blanch the green beans for about 3 minutes, until bright green and tender-crisp. Transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.

    In a large mixing bowl, combine the thinly sliced cabbage, blanched green beans, cherry tomatoes, cucumber, and avocado. Toss gently to mix.

      In a separate small bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, and maple syrup until smooth. Season with salt and pepper to taste.

        Pour the dressing over the salad and toss gently until all the vegetables are well coated.

          Add the chopped parsley, chives, and basil to the salad. Toss again gently to incorporate the herbs.

            Let the salad sit for about 10-15 minutes at room temperature to allow the flavors to meld.

              Serve the salad in bowls or on a platter, garnished with edible flowers for a pop of color if desired.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4