Crunchy Green Goddess Salad
Prep. Time
40 minutes
Cook Time
-
Servings
3-4 plates
Difficulty
Easy
Gluten-Free, dairy-free, egg-free
This crunchy green goddess salad is a vegan riff on the viral TikTok sensation. Finely chopped cabbage, cucumber and scallions are tossed in a vegan green goddess dressing made from avocado, cashews and tofu. It’s a dairy‑free, high‑protein salad that makes a satisfying meal or side and stays crisp for days.
Ingredients
For the Salad
1/2 medium white cabbage, chopped
1 English cucumber, chopped
5 scallion stalks, chopped
For the Dressing
3.5oz (100g) super-firm tofu
2 medium avocados, pitted and peeled
1 cup baby spinach leaves, rinsed well
2 garlic cloves, peeled
1 cup (4.5oz/130g) raw unsalted cashews
1/3 lemon squeeze
2 tbsps olive oil
2 tbsps silan
3 tbsps nutritional yeast
Salt & pepper, to taste
Instructions
Soak the cashews in boiled-hot water for 20 minutes. Discard water.
Chop the cucumbers and scallions to 1/2 inch pieces.
Chop the cabbage as well (first slice it, then chop the slices).
Place all chopped vegetables in a large serving bowl.
To a food processor, add all of the dressing ingredients, and grind/mix until smooth and consistent.
Right before serving, pour the dressing on top of the vegetables, and carefully combine everything together until consistent.
Serve fresh!
Notes
It is okay to use extra-firm tofu, (rather than 'super' firm).
For a soy-free salad, skip the tofu.
Silan can be substituted with Agava or a preferred natural sweetner, though silan pairs best with the rest of the flavors in this dressing.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!