The Best Green Goddess Salad with Fresh Homemade Dressing

Prep Time: 15

Servings: people

½ head Green Cabbage About 4 cups finely chopped. Finely chop into very small pieces, about 1/4-inch squares. The fine chop is key to this salad's unique texture!
3 Persian Cucumbers or 1 English cucumber
1 bunch Green Onions about 6 green onions
24 ounces Grilled Chicken Breast, Cooked and Sliced 6 Oz per serving

1 cup Baby Spinach
1 cup Fresh Basil
2 cloves Garlic Peeled
1 Small Shallot Peeled
2 Lemons Juiced. about 1/4 cup
¼ cup Olive Oil
¼ cup Cashews raw, unsalted
⅓ cup Parmesan cheese, grated (Sub 3 tablespoons nutritional yeast for dairy free)
2 Tablespoons Rice Wine Vinegar
2-3 Tablespoons Water As needed to thin

Finely chop the cabbage into small pieces (about ¼-inch squares). Dice the cucumbers into similar-sized pieces.
Thinly slice the green onions, using both white and green parts.
Place all chopped vegetables in a large mixing bowl.

Combine spinach, basil, garlic, shallot, lemon juice, olive oil, cashews, Parmesan cheese, rice vinegar, and salt in a blender or food processor.
Blend until completely smooth and creamy. Add water 1 tablespoon at a time if needed to reach desired consistency.
Pour about ¾ of the dressing over the vegetables and toss well to coat evenly. Add more dressing as desired.
If using chicken, either mix it into the salad or arrange on top of individual servings.
Serve immediately or refrigerate for up to 2 days in an airtight container.

Finely chop the cabbage into very small pieces, about 1/4-inch squares. The fine chop is key to this salad's unique texture!