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<!-- The salad itself is simply cabbage, cucumbers, green onions, and chives, all cut into a very fine dice, similar to a finely chopped coleslaw. The dressing is Melissa’s green goddess dressing, which is a take on a vegan pesto with walnuts and nutritional yeast instead of pine nuts and parmesan. --><!-- How to make green goddess dressing --><!-- For the dressing you’ll need: --><!-- lemons – the juice of two lemons adds freshness and acidity --><!-- olive oil – extra virgin olive oil for the good fats --><!-- rice vinegar – a bit of extra tang and hint of sweetness --><!-- shallot – a sweeter onion flavor -->
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<!-- garlic – because garlic --><!-- basil – for that herby freshness found in pesto --><!-- spinach – for a bit of extra green --><!-- nutritional yeast – adds cheesy savoriness and B12 vitamins --><!-- walnuts – a hint of a nutty base -->
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align=center>Please <A title="" style="COLOR: #050505"
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displayed correctly</P><!-- salt – to meld all the flavors and highlight the highs --><!-- Place the ingredients into a blender, with the liquid ingredients first, then blend until smooth and creamy. --><!-- green goddess salad dressing --><!-- Storage and make ahead --><!-- The salad keeps for 2-3 days in the fridge, either dressed or undressed. If you want to make it ahead of time just to have around, it’s better to dress it beforehand. The acid in the dressing keeps it fresh and cabbage is very hearty, it’ll taste great! --><!-- What is nutritional yeast? --><!-- Nutritional yeast is cheesy, nutty, and full of flavor. Think of it like powdered cheese, but vegan and shelf stable. It’s a flaky, golden powder that’s made from a species of yeast grown specifically for food, then harvested. When harvested, heat deactivates the yeast, then it’s washed, dried, and crumbled. The result is a cheesy, nutty, savory ingredient that is used to make vegan cheese sauces, vegan dips, in soups, scrambles, stews, and more. Like its name implies, it’s super nutritious, full of protein, B vitamins, and antioxidants. This recipe works best with large flake nutritional yeast, which you should be able to find anywhere that carries bob’s red mill, or online. --><!-- nutritional yeast -->
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<TD
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width=637></A></TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE><!-- Does this salad taste good the day after? This is the kind of salad that tastes amazing the day after because the cabbage will soak up the dressing. It’s similar to how coleslaw tastes perfectly fine a couple of days after you make it. --><!-- What other nuts can I use instead of walnuts? If you’re allergic to walnuts or just plain don’t like them, you can substitute in any other nut or just leave it out entirely. Some nuts to try: pecans, almonds, hazelnuts, macadamia nuts, cashews, pine nuts, pistachios, or even sunflower seeds. --><!-- Can I use another kind of vinegar? Rice vinegar is super delicious, but if you only have another kind of vinegar at home you can feel free to substitute. Some good substitutes would be: white wine vinegar, or apple cider vinegar. --><!-- How many servings does this make? Really it can be as many or as little servings as you like but for our nutritional info, this salad serves 4. -->
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style="BORDER-TOP: medium none; BORDER-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium none"><A
href="https://8.caeboljk.ru/as6d5as6f5a8f789sadf/asda6f546asfd6sad.html"
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width=637></A></TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE><!-- Variations --><!-- This particular salad is vegan but if you don’t have nutritional yeast at home and aren’t vegan you can substitute in parmesan for the nutritional yeast. --><!-- Add crispy bacon for protein and crunch --><!-- Add diced chicken breast or crumbled firm tofu for lean protein --><!-- Top it off with toasted sesame seeds for a nutty finish -->
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style="FONT-SIZE: 0px; HEIGHT: 8px; LINE-HEIGHT: 0"> </TD></TR></TBODY></TABLE><!-- Super green green goddess salad: swap the cabbage for 1 pound shredded brussels sprouts, add 1 pound chopped spinach, and 1 head shredded kale --><!-- Taco goddess salad: swap the cabbage for lettuce and add 1 cup crumbled cojita cheese and 1/2 diced small onion --><!-- Hope you enjoy. Give scooping it up with a spoon a try, maybe you’ll be a chopped salad spoon convert too! --><!-- xoxo steph --></BODY></HTML>