Ingredients
Scale
- 1 medium head of green cabbage, very finely diced
- 2 large cucumbers, finely diced
- 1 bunch of green onions, thinly sliced
- 1/4 cup fresh chives, minced
- 1/2 cup walnuts or sunflower seeds (for that extra crunch)
- 1/4 cup extra virgin olive oil
- 3 tablespoons rice vinegar or apple cider vinegar
- Juice of 2 large lemons
- 2 cloves garlic, minced
- 2 tablespoons nutritional yeast (for a savory, cheesy flavor)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
Instructions
- Start by cleaning your vegetables thoroughly. The secret to this viral salad is the uniform, tiny dice. Take your green cabbage and cut it into very small squares, roughly 1/4 inch in size. Do the same with the cucumbers. Place the cabbage, cucumbers, green onions, and chives into a large mixing bowl. The small pieces ensure that you get every flavor and texture in every single spoonful.
- In a small mason jar or a separate bowl, combine the olive oil, lemon juice, vinegar, minced garlic, and nutritional yeast. Add your salt and pepper. Whisk the mixture vigorously or shake the jar until the ingredients are fully emulsified. The nutritional yeast adds a subtle “umami” depth that replaces the need for heavy dairy or mayonnaise.
- Pour the dressing over the chopped vegetables. Add your walnuts or sunflower seeds to the bowl. Use large spoons or salad tongs to toss everything together until every piece of cabbage is coated in the dressing. For the best flavor, let it sit for about 10 minutes so the cabbage softens slightly while retaining its signature crunch. Serve it as a main dish, a side, or use it as a dip with corn chips!
- Cook Time: 15 minutes