|nutritional information (per serving)|
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|Servings: 6 to 8|
|amount per serving|
|% Daily Value*|
|Saturated Fat 2g||10%|
|dietary fiber 7g||25%|
|total sugar 7g|
|Vitamin C 81 mg||407%|
|Calcium 176 mg||14%|
|iron 3 mg||16%|
|Potassium 768 mg||16%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
If you're one of the many food lovers on Tiktok, you might have noticed that bright green, super crunchy lettuce pops up all over your feed. Baked by Melissa posted the original Green Goddess Coleslaw and shared the recipe on her blog, and now the rest is history. The salad is also suitable as a cabbage dip. Many videos show the colorful salad being scooped up and eaten with tortilla chips.
The backbone of this recipe is a big pile of chopped green veggies. You can combine whatever you want, but kale is a must. Our version features cucumber, celery and green peppers for tons of crunch. Baked by Melissa Cole Salad features a vegan version of Green Goddess dressing and uses nuts for a creamy texture. Our version leans more in the Caesar direction, with tahini adding a creamy, savory nutty flavor to the dish. Bonus: You don't need a high powered mixer to make this dressing. Any old blender will do.
This quick and easy dish is incredibly versatile. It only takes a few minutes to whip up and can be served as a side salad, with fries as a cabbage dip, or as a filling for sandwiches and wraps. It's packed with nutritious veggies and a flavorful vegan dressing that's right on the line between green goddess and Caesar. Use whatever crispy, crunchy produce you have laying around and turn it into this unforgettable dish.
“This is the ultimate salad! It's refreshing, crunchy, filling and keeps great in the fridge! To make it easier to prepare, chop the celery and kale by chopping them a few times in a food processor. I've tried this salad plain and with a falafel wrap and both were great!” – Bahareh Niati
For the Green Goddess Caesar Dressing:
1/2 Cup tahinitouched
1/4 Cup Freshly squeezed lemon juice
3 tablespoon warm Watermore as needed
2 tablespoon red wine vinegar
2 tablespoon Extra virgin olive oil
2 teaspoon Dijon mustard
1 teaspoon agave or maple syrup
1 1/2 cups baby spinach leavespacked up
3/4 Cup fresh basil leavespacked up
1/4 Cup roughly chopped Chives, or dark green parts of spring onions
2 cloves Garlic
1/4 Cup nutritional yeastmore for garnish, optional
1/2 teaspoon kosher saltmore to taste
1/4 teaspoon fresh ground black pepper
For the salad:
1 small head or 1/2 large head Kale
3 big stalks celery
1 Middle greenhouse Cucumber
1/2 green paprika
4 Middle green onions
1/3 Cup roasted sunflower seeds, more for garnish, optional
Gather the ingredients.
To make the dressing, in a blender, combine tahini, lemon juice, warm water, red wine vinegar, oil, mustard, agave, spinach, basil, chives, garlic, nutritional yeast, salt, and pepper.
Blend until very smooth and creamy. If too thick, add warm water 1 teaspoon at a time as needed to achieve desired consistency.
Quarter the cabbage for the salad. Remove the hard stalk with a sharp knife and then dice it. Pour into a large bowl.
Dice celery, cucumber and bell pepper. Cut the spring onions into thin slices. Add to the bowl with the cabbage.
Pour the dressing over the vegetables, then add the sunflower seeds. Turn to cover. Season with salt and pepper to taste. Serve garnished with additional toasted sunflower seeds and nutritional yeast, if desired.
- This green goddess cabbage salad can be served a number of ways. Serve simply as an appetizer or side salad, or serve alongside tortilla chips or pita chips for an unconventional yet delicious cabbage dip. Add it to sandwiches and wraps in place of salad for a flavorful crunch.
- This recipe is easily halved for a smaller serving.
- To make a main course out of this salad, add some protein, e.g. Examples include a can of drained chickpeas, chunks of tuna, diced and seared tofu, or grilled chopped chicken.
- If you're not vegan, try crumbled feta cheese for a bit of salty creaminess.
- Add chopped fresh or pickled jalapeños for some heat.
- Give the dressing your own touch. Swap the tahini for vegan mayonnaise to push the dish closer to coleslaw territory, or swap it out for a ripe avocado to venture into guacamole territory. Note that the salad with avocado will not keep for more than a day.
- Mix the vegetables to your taste. Opt for crunchy vegetables like mangetout, carrots and radishes.
How to store it
- Store leftover kale salad in an airtight container in the refrigerator. You can make it up to a couple of hours in advance with no noticeable difference.
- The salad will keep for a few days, but after a few hours the vegetables will begin to shed moisture and water down the dressing. Try it thoroughly before enjoying it.
- We do not recommend freezing this cabbage salad as it will affect the typical crispiness of the vegetable.