If you're not confident in your knife skills, use a food processor to chop up the veggies. To keep this recipe vegan, swap out the Parmesan cheese for nutritional yeast.

Equipment Needed

Food processor, knife, chopping board, spatula and large bowl



  1. Place all dressing ingredients into a food processor, and purée until smooth.
  2. Stir with a spatula, and purée once more.
  3. Transfer to a bowl and set aside. 


  1. Remove cabbage core then chop cabbage, cucumber, and green onions as thinly as possible.
  2. Transfer to a large bowl, add dressing and mix very well.
  3. Let sit in fridge for 30 minutes before serving.
  4. Stir well again right before eating. 

Serve with your favourite corn tortilla chips or fresh veggies.