Green Goddess

Ingredients for 2 servings:

• ½ head of pointed cabbage
• 1 cucumber(s)
• ½ bunch of spring onions
• ½ bunch chives
• 2 garlic cloves
• 1 shallot(s)
• 100 ml vegetable oil
• 75 g feta alternative, vegan
• 5 tbsp agave syrup
• ½ lime(s)
• 125 g leaf spinach or baby spinach, fresh
• 1 bunch of basil
• ½ bunch parsley
• 2 tbsp rice vinegar
• 1 tsp salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan

Wash and trim all ingredients thoroughly, and process them while they are still dry, if possible. For the salad, place half of the pointed cabbage leaves on top of each other, roll them tightly, and cut into strips about 2 cm wide, then cut the strips into bite-sized pieces. Cut the cucumber into 2 cm cubes. Remove any dry bits from the spring onions and cut them into rings about 1-2 cm wide. Cut the chives into 2-4 cm long strips. In the end, everything should look fine and relatively homogenous and spoonable. For the dressing, chop the remaining ingredients, except for the feta, very roughly so that they can be easily put into a blender. I recommend blending all the ingredients first, except for the herbs, and then gradually adding the herbs while seasoning. Blend until everything has a green, smoothie-like consistency. Tips: Nuts are a great addition to the dressing; add about 50-100 g of walnuts or pine nuts, either before or after blending. The herbs are easy to swap out, so it doesn’t become monotonous, like dill or mint—just be careful with the dosage. The feta is great crumbled over the top. Avocado also goes well with the salad or dressing. The dressing also pairs well with other salads, and if you’re not so keen on greens, radishes or something similar would also work well. Time: approx. 30 minutes