1-First Step: Prep the vegetables Start by washing all your produce well. Finely chop the green cabbage so it has a light, bite-sized texture. Then slice the baby cucumbers or the large cucumber into small pieces that match the cabbage in size. Chop the chives, then cut the light green and white parts of the scallions. Add everything to a large bowl.

2-Second Step: Gather the dressing ingredients Set out a high-powered blender and add the dressing ingredients in the order listed. Start with the basil leaves and fresh spinach, then add the garlic, shallot, lemon juice, olive oil, raw unsalted cashews, the 1/3 cup unspecified ingredient, salt, rice vinegar, optional chives, and the dark green scallion tips. Using the ingredients in order helps the blender work smoothly and keeps the mixture moving well.

3-Third Step: Blend until smooth Blend the dressing on high until it looks creamy and fully smooth. If needed, stop once or twice to scrape down the sides of the blender. The goal is a thick, pourable dressing with a bright green color and a rich herb flavor. If your blender needs a little help, blend a bit longer until the cashews break down completely.

4-Fourth Step: Taste and adjust Once the dressing is smooth, taste it. If you want more tang, add a little extra lemon juice. If you want a sharper bite, a touch more rice vinegar can help. For more creaminess, blend in a little extra olive oil or a few more cashews. If you like heat, you can add jalapeño. If you want a softer, richer taste, avocado works well too.

5-Fifth Step: Combine the salad and dressing Pour the dressing over the chopped cabbage, cucumber, chives, and scallions in the large bowl. Mix well so every piece gets coated evenly. Use tongs or clean hands to toss the salad gently but thoroughly. The cabbage should look glossy and lightly dressed, not soggy.

6-Final Step: Serve right away Serve the salad immediately for the best crunch. This homemade green goddess salad tastes great on its own, but it also works with chips, on tacos, or spooned onto toast. Because the dressing is creamy and fresh, it clings nicely to the chopped vegetables and keeps every bite flavorful.