# Ingredients:
→ 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 - ½ cup radishes, thinly sliced
07 - ½ cup scallions, thinly sliced
→ Green Goddess Dressing
08 - ½ cup mayonnaise
09 - ¼ cup Greek yogurt
10 - 2 tbsp extra-virgin olive oil
11 - 2 tbsp fresh lemon juice
12 - 1 tbsp white wine vinegar
13 - ½ cup fresh parsley leaves
14 - ¼ cup fresh chives
15 - ¼ cup fresh basil leaves
16 - 1 garlic clove
17 - 2 anchovy fillets (optional)
18 - ¼ tsp sea salt
19 - ¼ tsp black pepper
→ Garnish
20 - 2 tbsp toasted pumpkin seeds (pepitas)
21 - 2 tbsp fresh herbs, chopped (parsley, chives, or basil)
# Directions:
01 - Finely shred green and red cabbage, julienne or grate carrots, dice red bell pepper and cucumber, thinly slice radishes and scallions. Combine all in a large mixing bowl.
02 - Place mayonnaise, Greek yogurt, olive oil, lemon juice, white wine vinegar, parsley, chives, basil, garlic, anchovy fillets (if using), sea salt, and black pepper into a blender or food processor and blend until smooth and creamy.
03 - Pour the dressing over the prepared vegetables and toss thoroughly to ensure an even coating.
04 - Transfer the dressed slaw to a serving bowl or platter. Sprinkle toasted pumpkin seeds and chopped fresh herbs on top as garnish.
05 - Serve immediately, or chill for up to 2 hours to allow the flavors to develop before serving.
