Green Goddess Detox Cabbage (Print)

Nutrient-rich cabbage and kale blend with avocado and a zesty lemon-vinegar dressing for a fresh, crisp salad.

# Ingredients:

→ 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, mix the green cabbage, purple cabbage, kale, cucumber, sugar snap peas, avocado, parsley, dill, green onions, and radishes until evenly distributed.
02 - In a small bowl or jar, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, garlic, chives, tarragon if using, sea salt, and black pepper until the mixture is 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 to enhance flavor integration.
05 - Taste and adjust seasoning with additional salt, lemon juice, or herbs as preferred. Serve immediately.

# Expert Tips:

01 -
  • It comes together faster than you can set the table, yet tastes like you spent the afternoon on it.
  • The dressing is so addictively tangy that you'll find yourself making extra to drizzle on everything else all week.
  • There's something deeply satisfying about eating something this vibrant and actually tasting every single ingredient.
02 -
  • The dressing needs to be made in the right order—oil and acid together first, mustard to bind them, then everything else—or you'll end up with a separated puddle instead of a proper vinaigrette.
  • If you prep this hours ahead, keep the avocado separate and only add it right before people eat, otherwise it will brown no matter what you try.
  • Raw garlic in dressing can be harsh; letting it sit for even a few minutes mellows it into something that enhances rather than dominates.
03 -
  • If you're making this ahead for a gathering, keep the dressing separate and toss everything together just before people arrive so the vegetables stay snappy and the herbs stay vibrant.
  • A tiny pinch of raw garlic in the dressing is a secret weapon, but only if you let it sit in the acid for a few minutes first—it mellows into something complex instead of harsh.
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