Green Goddess Detox Cabbage (Print Version)

Crisp cabbage, kale, and avocado blend with a zesty lemon dressing for a vibrant, fresh salad experience.

# What You'll Need:

→ 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

# How to Make It:

01 - In a large salad bowl, mix green cabbage, purple cabbage, kale, cucumber, sugar snap peas, avocado, parsley, dill, green onions, and radishes until evenly distributed.
02 - Whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, garlic, chives, tarragon if used, sea salt, and black pepper until fully emulsified.
03 - Pour the dressing over the vegetable mixture and toss thoroughly to ensure all components are evenly coated.
04 - Allow the salad to rest for 5 to 10 minutes, permitting the flavors to meld.
05 - Taste and adjust seasoning with additional salt, lemon juice, or herbs if necessary. Serve immediately.

# Additional Tips::

01 -
  • It stays crisp in the fridge for hours, so you can prep it ahead and still have that satisfying crunch.
  • The dressing is tangy and herbaceous enough to make raw kale taste like something you actually want to eat.
  • Every bite feels clean and bright without being bland or boring.
  • It's one of those rare salads that fills you up and leaves you feeling good, not sluggish.
02 -
  • Don't skip the resting time, those few minutes let the kale soften and the dressing really soak into the cabbage.
  • If you're making this ahead, wait to add the avocado until just before serving or it will turn brown and mushy.
  • Taste the dressing before you pour it on, it should be bold because the raw vegetables will mellow it out.
03 -
  • Use a mandoline or the shredding blade on a food processor to get the cabbage super thin and save yourself some knife work.
  • If the dressing tastes too sharp, whisk in a tiny drizzle of honey or maple syrup to round it out without making it sweet.
  • Massage the kale with a pinch of salt before adding it to the bowl, it breaks down the fibers and makes it less tough.
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