Crunchy cabbage, a garden's worth of herbs, and avocados make for one ostentatious salad.

If there’s one thing I never skip buying at the grocery store it’s a head of cabbage. On any given day you’ll find me shaving it into slaw, roasting it until it’s charred and serving it with some rich sauce and grain, braising it until soft with miso and garlic, and chopping it into fun salads like this one.

I love the herbaceous punch this salad has. It’s great served straight up with tortilla chips but it’s also great with a variety of meals.

This recipe makes a lot so unless you’re serving it at a party with lots of snacky friends, then you’ll need a few other ideas on how to serve it. Here are two I’ve tried and enjoyed:

add a scoop to a Greek-style bowl - for me that usually looks like rice, marinated and baked herbed tofu and potatoes, hummus, baba ganoush, thinly sliced red onion, serrano, and cucumber, olives, maybe some dairy-free feta, and a tahini sauce. This cabbage salad plays perfectly here.
wrap some up in a tortilla with a slice of dairy-free cheese and grill for the ultimate crunchy burrito wrap situation

I hope you love it as much as I do! Cabbage forever 🖤

Guacamole Chopped Green Goddess Salad

Crunchy cabbage, a garden's worth of herbs, and avocados make for one ostentatious salad.