Green Goddess Detox Cabbage (Printable Version)

Crisp green and purple cabbage with lemon and herbs create a fresh, vibrant detox boost.

# What You 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

# Directions:

01 - In a large salad bowl, combine green cabbage, purple cabbage, kale, cucumber, sugar snap peas, avocado, parsley, dill, green onions, and radishes.
02 - Whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, garlic, chives, tarragon (if using), sea salt, and black pepper until emulsified.
03 - Pour dressing over salad and toss thoroughly to coat all vegetables evenly.
04 - Let salad sit for 5 to 10 minutes to allow flavors to meld.
05 - Taste and adjust seasoning with additional salt, lemon juice, or herbs as desired. Serve immediately.

# Expert Advice:

01 -
  • It uses raw vegetables at their crispest, so every bite feels alive and crunchy.
  • The dressing is tangy and herb-forward, nothing creamy or heavy to weigh you down.
  • You can prep it ahead and it actually gets better as it sits, unlike most salads that wilt.
  • It's one of those rare dishes that feels indulgent and cleansing at the same time.
02 -
  • Shred the cabbage as thin as you can, thick pieces won't absorb the dressing and they're harder to eat.
  • Don't skip the resting time, it softens the kale just enough and lets the garlic mellow out.
  • Add the avocado last if you're making this ahead, otherwise it will turn brown and lose its charm.
  • Taste the dressing before you pour it, every lemon is different and you might need to adjust the acid.
03 -
  • Use a mandoline to slice the cabbage and radishes paper-thin, it makes the texture so much better and saves time.
  • Massage the kale with a pinch of salt for 30 seconds before adding it to the salad, it breaks down the fibers and makes it silky.
  • Double the dressing recipe and keep extra in the fridge, it's perfect on grain bowls, roasted vegetables, or even as a marinade.
  • If the salad tastes flat, add a pinch more salt and a squeeze of lemon, acidity and seasoning are everything here.
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