10/09/2026
We’re loving the freshness of our organic green cabbage used raw in yummy spring salads at the moment!
This humble cruciferous vegetable is rich in vitamins, minerals and fibre, plus it’s so versatile to use in the kitchen. Turn green cabbage into raw sauerkraut, make a yummy slaw, add it to stir-fries and soups, roast it, or wrap up a protein and rice filling for healthy cabbage rolls. How do you enjoy it? 🥬
This recipe for Green Goddess Salad by Two Peas & Their Pod, is the perfect combo of fresh, vibrant and crunchy, all tossed in a creamy, herbaceous dressing that’s full of flavour. Come in and see us for the ingredients 😊
Time: 20min | Serves: 6
Ingredients:
SALAD:
1 small green cabbage, finely chopped
1 cucumber, finely chopped
4 spring onions, sliced
1-2 avocados, diced
1/2 cup crumbled feta cheese (or plant-based)
1/2 cup pepitas
Chips or crackers, for serving (optional)
DRESSING:
1 cup plain Greek yoghurt (or plant-based)
1 cup fresh parsley
1 cup basil
2 Tbsp chopped chives
2 Tbsp fresh lemon juice
2 Tbsp red wine vinegar
1 Tbsp extra-virgin olive oil
1 clove garlic, minced
Salt & freshly ground black pepper to taste
1. In a large bowl, combine the chopped cabbage, cucumbers, spring onions, avocado, feta cheese, and pepitas.
2. Make the dressing. In a food processor, combine the yoghurt, parsley, basil, chives, lemon juice, vinegar, olive oil, garlic, salt, and pepper. Blend until smooth.
Season to taste.
4. Pour the dressing over the salad and toss until the salad is well coated. You can serve with chips (tortilla, pita, or potato) for dipping!
You can leave out the feta cheese (or use a plant-based alternative). Instead of pepitas, try chopped pistachios or almonds. Garnish with fresh herbs!
📸 Two Peas & Their Pod
