Ingredients
Salad
- 500 g green cabbage cored and finely chopped; about 6 cups
- 200 g cucumber finely diced; about 1½ cups
- 30 g scallions about 3 small, thinly sliced
Dressing
- 1/2 cup plain whole-milk Greek yogurt 120 g; pasteurized
- 2 tbsp tahini 30 g, stirred smooth
- 2 tbsp olive oil 30 ml
- 1/4 cup fresh lemon juice 60 ml
- 1 cup fresh basil leaves 20 g, loosely packed
- 1/2 cup fresh parsley leaves 20 g, loosely packed
- 1 cup baby spinach 30 g, loosely packed
- 3 tbsp fresh chives 10 g, chopped
- 1 small clove garlic 3 g, peeled
- 1/2 tsp fine salt adjust to taste
- 1/4 tsp ground black pepper
- 0–2 tbsp cold water up to 30 ml, only as needed
Equipment
- 1 Blender
- 1 Large mixing bowl
- 1 Chef's knife
Instructions
- Rinse cabbage, cucumber, scallions and herbs under running water and dry well. Remove the cabbage core, then finely chop the leaves. Dice cucumber to a similar small size; remove loose watery seeds if needed. Thinly slice scallions.
- Put yogurt, tahini, olive oil and lemon juice in a blender. Add basil, parsley, spinach, chives, garlic, salt and pepper. Blend until smooth, stopping to scrape the sides with the blender switched off.
- If the blades struggle or the dressing is too thick to pour, add cold water 1 tablespoon at a time, up to 2 tablespoons. Aim for a thick dressing that coats a spoon. Taste and adjust salt or lemon before tossing.
- Combine cabbage, cucumber and scallions in a large bowl. Add the dressing and toss thoroughly just before serving. Divide into six side portions. Optional tortilla chips are served separately and are not included in the estimates.
- Refrigerate spare dressing and chopped vegetables separately in covered containers at 40°F (4°C) or below. Refrigerate promptly within two hours. For best texture, eat dressed leftovers within 1–2 days.
Nutrition
Calories: 140kcal
Video
Notes
Video credit: TODAY Food featuring Melissa Ben-Ishay, Baked By Melissa CEO Shares Her Recipe For Salad That Went Viral On TikTok, uploaded January 4, 2022. Her original dressing uses cashews and nutritional yeast. This original variation uses Greek yogurt, tahini and parsley, with different ingredient proportions; the video illustrates the fine-chopping and tossing method.
Estimates: About 140 calories per side portion, including all listed dressing. Estimated cost US $6.50 total, $1.08 per portion. Tortilla chips and other accompaniments are excluded. Nutrition and prices vary by product and location.
Allergens and storage: Contains milk and sesame. Use pasteurized yogurt, wash and dry produce, and keep chilled at 40°F (4°C) or below. Refrigerate within two hours; use one hour when temperatures exceed 90°F (32°C). The 1–2 day recommendation is for best texture, not a guarantee of shelf life.