Green Goddess Detox Cabbage (Printable Version)

Nutrient-packed salad with crisp cabbages, kale, avocado, and zesty lemon dressing for a fresh boost.

# 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

# Directions:

01 - In a large salad bowl, combine green cabbage, purple cabbage, kale, cucumber, sugar snap peas, avocado, parsley, dill, green onions, and radishes.
02 - Whisk 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 the dressing over the salad and toss thoroughly to coat all vegetables evenly.
04 - Let the salad sit for 5 to 10 minutes to allow flavors to meld.
05 - Taste and adjust seasoning with additional salt, lemon juice, or herbs as desired. Serve immediately.

# Expert Tips:

01 -
  • It tastes like spring even in the middle of winter, crisp and alive with every bite.
  • You can prep it in under twenty minutes and feel virtuously healthy without any actual suffering.
  • The dressing is zippy enough to make raw kale feel like a treat, not a chore.
  • Leftovers somehow get better as the cabbage softens and soaks up all that lemony goodness.
02 -
  • Shred the cabbage thinner than you think you should, thick chunks make the salad feel like a slog instead of a delight.
  • Don't skip the resting time, those few minutes let the salt and acid soften the kale and cabbage just enough to make them tender without losing their snap.
  • If you're making this ahead, hold back the avocado until the last minute or it will turn brown and sad on you.
03 -
  • Use a mandoline to shred the cabbage paper-thin if you have one, it makes a huge difference in texture and saves your wrist.
  • Taste the dressing before you pour it on, it should be punchy and almost too acidic on its own because the vegetables will mellow it out.
  • If your kale is tough or bitter, massage it with a pinch of salt and a squeeze of lemon for a minute before adding it to the bowl, it will soften and sweeten right up.
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