Green Goddess Detox Cabbage (Printable Version)

Crisp cabbage, kale, and fresh herbs combined with a zesty lemon-vinegar dressing for a fresh boost.

# Ingredient List:

→ Vegetables

01 - 4 cups finely shredded green cabbage
02 - 1 cup finely shredded purple cabbage
03 - 1 cup kale, stems removed and 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 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 fully emulsified.
03 - Pour the dressing over the mixed vegetables and toss thoroughly to coat all ingredients evenly.
04 - Allow the salad to rest for 5 to 10 minutes to develop flavor integration.
05 - Taste and modify seasoning with additional salt, lemon juice, or fresh herbs as preferred; serve immediately for optimal freshness.

# Expert Advice:

01 -
  • Every bite is packed with crunch and freshness that actually tastes vibrant, not bland or boring.
  • The herb-heavy dressing makes you forget youre eating raw cabbage and kale.
  • It keeps you full for hours without weighing you down, perfect for busy afternoons.
  • You can prep it ahead and it only gets better as the flavors marry in the fridge.
02 -
  • Don't add the avocado too early if you're prepping ahead, it will turn brown and mushy instead of creamy and beautiful.
  • The salad needs a good toss to distribute the dressing evenly, don't be shy about getting your hands in there.
  • If your kale feels tough, massage it with a pinch of salt for a minute before adding it to soften the leaves.
03 -
  • Use a mandoline to slice the cabbage and cucumbers paper-thin for the best texture and visual appeal.
  • Let the dressed salad sit for ten minutes before serving, it softens the cabbage just enough without losing the crunch.
  • Double the dressing recipe and keep extra in a jar, it's fantastic on grain bowls and roasted vegetables too.
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