1-First step: prep the vegetables Start by finely chopping 1 small head of green cabbage, 3 to 4 baby cucumbers or 1 large cucumber, 1/4 cup chives, and the light green and white parts of 1 bunch of scallions. Add everything to a large bowl. The smaller the chop, the easier it is to eat with a fork or scoop up with chips later.

2-Second step: load the blender Add the dressing ingredients to a high-powered blender in the order listed. Use the basil leaves, fresh spinach, garlic, shallot, lemon juice, olive oil, raw unsalted cashews, the 1/3 cup unknown item, salt, rice vinegar, 3 to 4 chives if you want them, and the dark green tips from the scallions. Starting with the greens helps the blender catch everything and break it down evenly.

3-Third step: blend until creamy Pulse the mixture until completely smooth. If the dressing looks too thick, stop and scrape down the sides, then blend again. A creamy dressing should pour easily but still cling to the vegetables. If your blender needs a little help, let it run a bit longer so the cashews fully break down.

4-Fourth step: taste and adjust Taste the dressing before you pour it over the salad. If you like a brighter flavor, add a little more lemon juice. If you want more tang, add a splash more rice vinegar. For a richer feel, add a small drizzle of olive oil. This is also the moment to stir in avocado or jalapeño if you want to change the flavor profile.

5-Final step: toss and serve Pour the dressing over the salad and mix well so every piece gets coated. Serve immediately for the best crunch. Green Goddess Salad is especially good right after mixing, when the cabbage is crisp and the dressing is creamy and fresh.