Crunchy slaw with shredded cabbage, peppers, and a creamy herb dressing for a light, vibrant dish.
# List of ingredients:
→ Vegetables
01 - 2 cups green cabbage, finely shredded
02 - 1 cup red cabbage, finely shredded
03 - 1 cup carrots, julienned or grated
04 - 1 cup red bell pepper, diced
05 - 1 cup cucumber, diced
06 - 1/2 cup radishes, thinly sliced
07 - 1/2 cup scallions, thinly sliced
→ Green Goddess Dressing
08 - 1/2 cup mayonnaise
09 - 1/4 cup Greek yogurt
10 - 2 tablespoons extra-virgin olive oil
11 - 2 tablespoons fresh lemon juice
12 - 1 tablespoon white wine vinegar
13 - 1/2 cup fresh parsley leaves
14 - 1/4 cup fresh chives
15 - 1/4 cup fresh basil leaves
16 - 1 garlic clove
17 - 2 anchovy fillets (optional)
18 - 1/4 teaspoon sea salt
19 - 1/4 teaspoon black pepper
→ Garnish
20 - 2 tablespoons toasted pumpkin seeds (pepitas)
21 - 2 tablespoons fresh herbs, chopped (parsley, chives, or basil)
# How to make it:
01 - Finely shred and dice all vegetables as specified, then combine them in a large mixing bowl.
02 - Place mayonnaise, Greek yogurt, olive oil, lemon juice, white wine vinegar, parsley, chives, basil, garlic, anchovy fillets (if using), salt, and pepper into a blender or food processor. Blend until smooth and creamy.
03 - Pour the dressing over the prepared vegetables and toss thoroughly to ensure even coating.
04 - Transfer the dressed slaw to a serving dish and sprinkle with toasted pumpkin seeds and additional fresh herbs before serving.
05 - Refrigerate up to 2 hours to allow flavors to meld, if desired. Serve chilled or at room temperature.
