The secret to a perfect green goddess salad is to choose a base that can stand up to the thick, luscious dressing. It’s not the time for spring mixes or arugula; this dressing requires hearty greens to avoid wilting before it hits the table. This slaw relies on the sturdy cabbage of the original, with added bok choy for extra crunch and texture. Use it as a summer side, to top a crunchy piece of toast, or to serve with tacos. It adds bright, refreshing flavor to anything you serve it with.
Ingredients
1 head bok choy
1/2 head green cabbage
6 babycucumbers
1 bunch scallions
1 cup sugar snap peas
¼ cup chopped chives
For the dressing
3 garlic cloves
Juice of 2 lemons
⅓ cup olive oil
2 tablespoons white vinegar
1 cup fresh basil
½ cup fresh parsley
1 bunch fresh chives
1 cup shelling peas (blanched) or frozen peas
¼ cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon salt
¼ teaspoon black pepper
Directions
Slice the bok choy into thin ribbons with a mandoline and add to a large bowl.
Thinly chop the cabbage into ribbons so it’s about the same size as the bok choy. Repeat with the cucumbers and give them a rough chop to match the other ingredients. Add both to the bowl with the bok choy.
Cut the scallions and snap peas into thin pieces with either a sharp knife or mandoline and add to the bowl.
To make the dressing, add all ingredients to a blender and pulse until it reaches a thick, pourable consistency.
Pour the dressing over the base and mix well so everything is evenly coated. Serve with chips or on toast.
We selected these products because we love them, and hope you do too. Baked by Melissa has an affiliate relationship, so we may get a commission if you purchase something through our links. Items are sold by the retailer, not Baked by Melissa.
