# Components:
→ Vegetables
01 - 2 cups green cabbage, finely shredded
02 - 1 cup red cabbage, finely shredded
03 - 1 cup carrots, julienned or grated
04 - 1 cup red bell pepper, diced
05 - 1 cup cucumber, diced
06 - ½ cup radishes, thinly sliced
07 - ½ cup scallions, thinly sliced
→ Green Goddess Dressing
08 - ½ cup mayonnaise
09 - ¼ cup Greek yogurt
10 - 2 tablespoons extra-virgin olive oil
11 - 2 tablespoons fresh lemon juice
12 - 1 tablespoon white wine vinegar
13 - ½ cup fresh parsley leaves
14 - ¼ cup fresh chives
15 - ¼ cup fresh basil leaves
16 - 1 garlic clove
17 - 2 anchovy fillets, optional
18 - ¼ teaspoon sea salt
19 - ¼ teaspoon black pepper
→ Garnish
20 - 2 tablespoons pumpkin seeds (pepitas), toasted
21 - 2 tablespoons fresh herbs, chopped (parsley, chives, or basil)
# Directions:
01 - Chop and shred all vegetables as directed and combine them in a large mixing bowl.
02 - Blend mayonnaise, Greek yogurt, olive oil, lemon juice, vinegar, parsley, chives, basil, garlic, anchovy fillets (if using), salt, and pepper until smooth and creamy.
03 - Pour dressing over vegetables and toss thoroughly to coat evenly.
04 - Transfer to serving dish, sprinkle with toasted pumpkin seeds and fresh herbs.
05 - Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.
