A big shoutout to Melissa for turning us all onto this wonderful recipe. It’s kind of a salad/ coleslaw/ fine chopped dip. It could be categorized in any of those. But at the end of the day, it doesn’t matter what you call it. What matters is the taste. Let’s talk about that…
I used Melissa’s recipe as my base but of course, just HAD to put my Greek touch on it. My substitute includes feta cheese instead of her nutritional yeast. And I added in fresh dill and green olives.
Make sure you have some tortilla chips in your pantry when you make this. Disclaimer: it is highly addictive.
Thank you for swinging by Hungry Happens! If you make this recipe or any other, we would greatly appreciate you taking the time to comment or rate the dish! LOVE YOUR LIFE!
Green Greek Goddess Salad
- 1 small head green cabbage
- 1 large cucumber
- 4 scallions, fine chop
- 1/2 cup green olives, fine chop
- 1/4 cup dill, chopped
- 2 lemons juiced
- 1/4 cup olive oil
- 2 tbs rice vinegar
- 1 shallot
- 1 large clove garlic
- 1/3 cup chives
- 1/4 cup walnuts
- 1 cup baby spinach
- 1 cup basil
- 1/3 cup feta cheese, crumbled
- salt and pepper to taste
- The most important part of this salad, dip is to micro dice the salad ingredients. The best way to do this for the cabbage and cucumber is to thinly slice in one direction, and then turn the bunch 90° and finely chop again.
- Add all of the dressing ingredients in the order listed above to the food processor. Pulse for about 1 minute or until the consistency is mostly smooth. Pour it on your salad and toss well to coat.
- Serve with tortilla chips to scoop or as a traditional salad.