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Recipes

Tracy Anderson's Green Goddess Crunch Salad

Written by: Kim Floresca | Published on:

Serves 2  |

This spring-forward salad is a balance of bold flavors, nutritional density, and textural contrast—a satisfying evolution of slaw that works as a main or a side. And if you’re in LA, you can skip the cooking and order it directly from goop Kitchen starting March 19.

Tip

Serve alongside your favorite protein—it works really well with chicken, white fish, or tofu.

Ingredients

FOR THE DRESSING:
1 cup cilantro leaves, stems removed

1 tablespoon finely choped shallot

2 cloves garlic, chopped fine

1⁄3 cup parsley leaves, stems removed

1 small jalapeño, seeds removed

juice of 1 lime

3 tablespoons dill leaves, stems removed

1⁄2 teaspoon ground cumin

1⁄4 teaspoon ground coriander

1⁄4 cup avocado oil vegan mayo

1⁄2 cup coconut yogurt

1 teaspoon hot sauce of your choice

3 tablespoons white wine vinegar

sea salt to taste

1⁄4 cup extra virgin olive oil

FOR THE CRUNCHIES:
2 grain-free cassava flour tortillas (we like Coyotas)

1 tablespoon extra virgin olive oil

juice of 1 lime

1⁄2 cup crispy puffed rice
sea salt to taste

FOR THE SPICE MIX:
1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon smoked paprika

1 teaspoon finely ground cumin seed

1 teaspoon paprika

1 teaspoon finely ground sea salt

1⁄4 teaspoon finely ground black pepper

1 teaspoon Aleppo pepper

FOR THE SALAD:

1 cup green cabbage, finely shredded

2 heads baby bok choy, finely shredded

1⁄4 cup thinly sliced scallions

1 cup finely shredded baby green gem lettuce

1 cup finely shredded kale

1 cup finely shredded Brussels sprouts

1 cup julienned carrot

2 cup sliced and halved Persian cucumbers (cut them into 1⁄4-inch-thick half moons)

1 cup julienned watermelon radish

1 avocado

1 lime, to garnish

Directions

FOR THE DRESSING:
1. Blend everything together except the extra virgin olive oil. Once blended, stream in the EVOO to emulsify. Label and refrigerate until ready to use.

FOR THE CRUNCHIES:
1. In a bowl, combine everything except the crispy rice. Spread on a sheetpan and bake in a preheated oven at 350°F until golden brown, about 10 to 12 minutes.

2. Allow to cool, then toss together with the crispy rice. Store in an airtight container until ready to use.

FOR THE SPICE MIX:
1. Blend everything together and store in an airtight container until ready to use. (Tip: You can make extra and save the leftover spice mix—it's a fun addition for a taco night or when you want to elevate your avocado toast.)

FOR THE SALAD:
1. Wash and mix all of the greens together under cold water. Submerge in an ice bath for about 5 minutes to make sure the vegetables are extra crispy before spinning dry.

TO ASSEMBLE:
1. In the bottom of the bowl, arrange half of the salad mixture on the bottom.

2. Sprinkle the carrots, watermelon radish, and cucumbers over the greens.

3. Top with half an avocado, and season it with the spice mix.

4. Top with a fresh sprinkling of cilantro leaves and serve with a lime wedge, the dressing, and crunchies on the side.