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Green Machine Cabbage Salad

This salad is a crisp garden-fresh green salad loaded with lots crunch and flavor pop! I’m calling this my Green Machine Salad because one afternoon I grabbed everything green out of my refrigerator and built this repeatable salad that is now part of my salad collection of good eats.
Course All Recipes, Salad
Cuisine American
Keyword cabbage salad, Green Machine Salad, vegan cabbage salad
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 318kcal
Author Bite Me Industries

Ingredients

Green Machine Salad

  • 1 cabbage small green
  • 4 Persian cucumbers medium
  • 1-2 green apple granny smith

Green Machine Dressing

  • 1 avocado large
  • 1-2 green onions scallions
  • 1 fresh cilantro one whole bunch (coriander)
  • 8 basil leaves large
  • 1 jalapeño with or without seeds
  • 3 cloves garlic
  • 1 lime juice of whole lime
  • 3 tbs apple cider vinegar by Braggs
  • 3 tbs EVOO extra virgin olive oil
  • Salt and Pepper
  • ¼ c pistachios

Instructions

  • Chop cabbage and cucumbers into bite size pieces that will comfortably fit on a fork.
    1 cabbage, 4 Persian cucumbers
  • Grate granny smith apple on a grater. You can also cut into ⅛” x 1” slivers if you enjoy flavor pop on the tongue. Place all of the above in a medium large bowl.
    1-2 green apple
  • Place all of the ingredients for the Green Machine Dressing in a food processor or blender and mix until fully blended. The texture will be very thick, similar to a creamy guacamole.
    1 avocado, 1-2 green onions, 1 fresh cilantro, 8 basil leaves, 1 jalapeño, 3 cloves garlic , 1 lime, 3 tbs apple cider vinegar, 3 tbs EVOO, Salt and Pepper, ¼ c pistachios
  • Toss the dressing and all of the chopped ingredients together and plate. I like to serve it on a large lettuce leaf, similar to a collard green or even a banana leaf.

Notes

  • This salad is a great for make ahead meal prep lunch salad. Simply divide the salad greens and dressing into four portions and toss when ready. The dressing will not change color because the vinegar and lime preserve the avocado color. Toss when ready to eat.
  • Preserve cut apples by tossing in a squeeze of lime juice.
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Nutrition

Serving: 1serving | Calories: 318kcal | Carbohydrates: 31g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 111mg | Potassium: 894mg | Fiber: 12g | Sugar: 14g | Vitamin A: 589IU | Vitamin C: 99mg | Calcium: 132mg | Iron: 2mg