# Components:
→ Vegetables
01 - 2 cups green cabbage, finely shredded
02 - 1 cup red cabbage, finely shredded
03 - 1 cup carrots, julienned or grated
04 - 1 cup red bell pepper, diced
05 - 1 cup cucumber, diced
06 - 1/2 cup radishes, thinly sliced
07 - 1/2 cup scallions, thinly sliced
→ Green Goddess Dressing
08 - 1/2 cup mayonnaise
09 - 1/4 cup Greek yogurt
10 - 2 tablespoons extra-virgin olive oil
11 - 2 tablespoons fresh lemon juice
12 - 1 tablespoon white wine vinegar
13 - 1/2 cup fresh parsley leaves
14 - 1/4 cup fresh chives
15 - 1/4 cup fresh basil leaves
16 - 1 garlic clove
17 - 2 anchovy fillets (optional)
18 - 1/4 teaspoon sea salt
19 - 1/4 teaspoon black pepper
→ Garnish
20 - 2 tablespoons pumpkin seeds (pepitas), toasted
21 - 2 tablespoons fresh herbs, chopped (parsley, chives, or basil)
# Directions:
01 - Finely shred, julienne, dice, and slice all vegetables as specified. Combine them in a large mixing bowl.
02 - Blend mayonnaise, Greek yogurt, olive oil, lemon juice, vinegar, parsley, chives, basil, garlic, anchovy fillets (if using), salt, and black pepper in a blender or food processor until smooth and creamy.
03 - Pour the dressing over the prepared vegetables and toss thoroughly to ensure even coating.
04 - Transfer the mixture to a serving dish, garnish with toasted pumpkin seeds and additional fresh herbs, and serve immediately or refrigerate for up to two hours to enhance flavors.
