20-Minute Green Goddess Crunchy Slaw
A vibrant, nutrient-packed slaw featuring crisp cabbage, fennel, kohlrabi, and sugar snap peas tossed in a creamy cashew-based Green Goddess dressing. The homemade dressing combines fresh basil, spinach, nutritional yeast, and garlic for bold herbal flavor, while roasted pumpkin and sunflower seeds add satisfying crunch. Perfect as a fresh side dish for summer barbecues, potlucks, or as a light lunch that keeps well for meal prep. This plant-forward take on classic slaw offers more complex flavors and textures than traditional mayo-based versions.
Ingredients
- 1 16-ounce bag green cabbage, shredded
- 1 small fennel bulb, cut in half and thinly sliced
- 1 small kohlrabi, cut into thin matchsticksjicama1:1texture
similar crunch
- 1 cup sugar snap peas, cut into small pieces
- 1 bunch scallions, sliced
- ½ cup Green Goddess Dressing
- ¼ cup roasted pumpkin seeds
- ¼ cup roasted sunflower seeds
- 1 cup fresh spinach leaves
- 6 cubes Dorot Gardens Frozen Basil, or 1/4 cup fresh basil
- 1 bunch scallions, cut in three
- ¼ cup lemon juice
- ¼ cup nutritional yeast
- ¼ cup unsalted cashews, heaping
- 4 cloves garlic, or 4 cubes frozen garlic
- ½ teaspoon pepper
- 2 teaspoons kosher salt
- ¾ cup olive oil
Instructions
- 1
Place all dressing ingredients except olive oil in a food processor
- 2
Blend on low speed while slowly drizzling in the oil
- 3
Once smooth, raise to high speed and blend for an additional minute
- 4
Transfer dressing to an airtight container and store in the fridge for up to one week
- 5
Place all slaw ingredients except seeds in a large bowl
- 6
Mix well to coat vegetables with dressing
- 7
Transfer to a serving bowl and top with the roasted seeds
- 8
Serve immediately
Tips
Make the dressing up to a week ahead for deeper flavor development and easy meal prep assembly.
Cut vegetables uniformly for the best texture and appearance - aim for thin, bite-sized pieces.
Add the roasted seeds just before serving to maintain their crunch and prevent them from getting soggy.
Good to Know
Store covered in refrigerator for up to 3 days. Dressing will keep separately for up to 1 week.
Dressing can be made up to 1 week ahead. Vegetables can be prepped 1 day ahead but dress just before serving.
Serve chilled as a side dish. Best consumed within 2 hours of dressing for optimal crunch.
Common Mistakes
Add seeds just before serving to avoid sogginess
Don't overdress the slaw to prevent wilting
Substitutions
Nut-Free Alternatives
General Alternatives
similar crunch
FAQ
Can I make this ahead of time?
The dressing keeps for a week, and you can prep vegetables a day ahead, but combine them just before serving to maintain crunch and prevent wilting.
What if I don't have a food processor for the dressing?
Use a high-powered blender, adding ingredients in small batches. For cashews, soak them for 2 hours first to ensure smooth blending.
Can I freeze this slaw?
No, the fresh vegetables will become mushy when thawed. This slaw is best enjoyed fresh and stored refrigerated for up to 3 days maximum.