Ingredients
Salad
- 6 cups finely chopped green cabbage 450 g after removing core
- 1 1/2 cups finely diced cucumber with peel 200 g
- 3 medium scallions thinly sliced, 30 g
Dressing
- 1 loosely packed cup fresh basil leaves 20 g
- 1 cup baby spinach 30 g
- 1/4 cup raw walnut pieces 30 g
- 1/4 cup finely grated Parmesan cheese 20 g
- 2 tablespoons olive oil 27 g
- 3 tablespoons fresh lemon juice 45 g
- 1 small clove garlic 3 g
- 1/4 teaspoon fine salt 1.5 g
- 2 tablespoons cold water 30 ml, plus a little more only if needed
Equipment
- 1 Chef's knife
- 1 Cutting board
- 1 large mixing bowl
- 1 small blender
- 1 Spatula
Instructions
Method
- Wash the produce under running water and dry thoroughly. Remove the cabbage core. Slice the leaves thinly, then cut across into pieces roughly 1/4 inch (6 mm) wide. Dice the cucumber similarly and thinly slice the scallions.
- Combine the cabbage, cucumber, and scallions in a large bowl.
- Add the lemon juice, water, oil, basil, spinach, walnuts, Parmesan, garlic, and salt to a small blender. Blend until thick and smooth with fine herb flecks, stopping to scrape the sides. Add water 1 teaspoon at a time only if needed to help the blades turn.
- Pour the dressing over the vegetables and toss from the bottom until everything is coated. Taste a dressed piece of cabbage before adjusting the seasoning.
- Serve immediately for the firmest crunch. If preparing ahead, refrigerate the undressed vegetables and dressing separately and combine near serving time.
Nutrition
Serving: 1 side serving (1/6 batch)Calories: 115kcalCarbohydrates: 7.7gProtein: 3.5gFat: 8.8gSaturated Fat: 1.5gPolyunsaturated Fat: 2.9gMonounsaturated Fat: 4gCholesterol: 2mgSodium: 155mgPotassium: 263mgFiber: 2.7gSugar: 3.4gVitamin A: 831IUVitamin C: 34.5mgCalcium: 96mgIron: 1mg
Notes
Contains milk and walnuts. This basil-walnut-Parmesan variation is not vegan; choose vegetarian-rennet Parmesan if needed. Nutrition estimates one-sixth of the batch using USDA SR Legacy; optional chips, bread, beans, or protein additions are excluded. Refrigerate at 40°F (4°C) or below and use within 3 days; keep dressing separate for the best texture. Discard after more than 2 hours unrefrigerated, or 1 hour above 90°F (32°C). Vitamin A is expressed in IU; vitamin C is based on raw produce. Trans fat is omitted because complete ingredient data are unavailable.
