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Green Goddess Salad

Green Goddess Salad

Toss crisp cabbage, fennel, parsley, and green onions with creamy Green Goddess Dressing for a bright Green Goddess Salad.

Prep Time25 minutes
Cook Time0 minutes
Total Time25 minutes
Yield8

Ingredients

Instructions

Step 1: Prep the fennel

Rinse the fennel bulb under cool running water, brushing away any grit. Slice the bulb in half from root to stem, trim off the stem while keeping the delicate fennel fronds aside — those fronds are fragrant and should be reserved for the dressing or as a bright garnish. Treat the fennel gently so the layers stay intact and fragrant.

Step 2: Slice and dice the fennel

Cut around the triangular core of each fennel half, then lay the halves in a shallow bowl of cold water to prevent browning while you work. Slice each half into uniform 1/4-inch slices, then stack and cut those slices into 1/4-inch dice. Keep the diced fennel tucked in the water until assembly to maintain crispness and a luminous pale-green color.

Step 3: Slice green onions and chop parsley

Trim the roots from the green onions and slice them on a slight diagonal into fine 1/8-inch coins, letting the white and pale-green rings separate into little ribbons. Roughly chop the Italian parsley leaves — no need for precision, you want lots of leafy texture and bright herb flecks that will perfume the salad.

Step 4: Chop the cabbage into fine dice

Halve the green cabbage, remove the core, then slice each half into 1/4-inch thick slabs. Cut those slabs into 1/4-inch strips and then cross-cut into 1/4-inch dice — you should end up with roughly 10 to 12 cups of finely chopped cabbage, light and feathery. Keep the pieces loose so they will absorb dressing evenly.


Step 5: Combine and toss with the dressing

In a large matte white ceramic mixing bowl, layer the chopped cabbage, drained diced fennel, sliced green onions, and chopped parsley. Sprinkle in a handful of reserved fennel fronds for anise-bright aroma. Add the Green Goddess dressing (served from a small glass jar or ceramic bowl) and toss gently with wooden salad tongs until every shred is lightly coated — you want an emulsified, creamy sheen clinging to the edges of each vegetable piece. Let the salad sit ten minutes so the cabbage softens slightly and the flavors knit together.

Step 6: Taste, adjust, and serve

After the brief rest, taste a small forkful and finish with a scatter of flaky salt and a few grinds of black pepper if needed. If preparing ahead, give the salad a vigorous stir before serving to redistribute the dressing, then garnish with a few reserved fennel fronds for a final fresh flourish.


Notes