# What You'll Need:
→ Vegetables
01 - 2 cups finely shredded green cabbage
02 - 1 cup finely shredded red cabbage
03 - 1 cup julienned or grated carrots
04 - 1 cup diced red bell pepper
05 - 1 cup diced cucumber
06 - 1/2 cup thinly sliced radishes
07 - 1/2 cup thinly sliced scallions
→ Green Goddess Dressing
08 - 1/2 cup mayonnaise
09 - 1/4 cup Greek yogurt
10 - 2 tablespoons extra-virgin olive oil
11 - 2 tablespoons fresh lemon juice
12 - 1 tablespoon white wine vinegar
13 - 1/2 cup fresh parsley leaves
14 - 1/4 cup fresh chives
15 - 1/4 cup fresh basil leaves
16 - 1 garlic clove
17 - 2 anchovy fillets (optional)
18 - 1/4 teaspoon sea salt
19 - 1/4 teaspoon black pepper
→ Garnish
20 - 2 tablespoons toasted pumpkin seeds (pepitas)
21 - 2 tablespoons chopped fresh herbs (parsley, chives, or basil)
# How to Make It:
01 - Finely shred, julienne, dice, and slice all vegetables as specified and transfer into a large mixing bowl.
02 - Combine mayonnaise, Greek yogurt, olive oil, lemon juice, white wine vinegar, parsley, chives, basil, garlic, anchovies if using, sea salt, and black pepper in a blender or food processor. Blend until smooth and creamy.
03 - Pour the Green Goddess dressing over the prepared vegetables and toss thoroughly to ensure even coating.
04 - Transfer the tossed slaw onto a serving platter or bowl. Sprinkle toasted pumpkin seeds and additional fresh herbs on top.
05 - Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld.
