# 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 - 1/2 cup radishes, thinly sliced
07 - 1/2 cup scallions, thinly sliced
→ Green Goddess Dressing
08 - 1/2 cup mayonnaise
09 - 1/4 cup Greek yogurt
10 - 2 tablespoons extra-virgin olive oil
11 - 2 tablespoons fresh lemon juice
12 - 1 tablespoon white wine vinegar
13 - 1/2 cup fresh parsley leaves
14 - 1/4 cup fresh chives
15 - 1/4 cup fresh basil leaves
16 - 1 garlic clove
17 - 2 anchovy fillets (optional, omit for vegetarian)
18 - 1/4 teaspoon sea salt
19 - 1/4 teaspoon black pepper
→ Garnish
20 - 2 tablespoons pumpkin seeds (pepitas), toasted
21 - 2 tablespoons fresh herbs, chopped (parsley, chives, or basil)
# Method:
01 - Finely shred green and red cabbage, julienne or grate carrots, dice red bell pepper and cucumber, thinly slice radishes and scallions, then combine all in a large mixing bowl.
02 - Combine mayonnaise, Greek yogurt, olive oil, lemon juice, white wine vinegar, parsley, chives, basil, garlic, anchovy fillets (if using), salt, and black pepper in a blender or food processor; blend until smooth and creamy.
03 - Pour the Green Goddess dressing over the vegetables and toss thoroughly to ensure even coating.
04 - Transfer the slaw to a serving dish, sprinkle toasted pumpkin seeds and fresh chopped herbs on top. Serve immediately or refrigerate for up to 2 hours to meld flavors.
