All the Crunchies Salad

PREP: 15 minutes | COOK: 4 minutes | SERVES: 4

This is for the people who love the toppings of the salad more than the lettuce itself. I am her, she is me. Lettuce is great and all, but this baby focuses on all of the crunchies on top. She’s dressed in my beautiful Green Goddess Dressing with alllll the herbs, for a kiss of freshness in each bite. This is a salad that stores well for a day or two, so make a batch and keep it for an easy lunch.

INGREDIENTS

The Naughty Cookbook: Decadent Recipes to Seduce Your Taste Buds Samantha Schnur

• ⅓ cup sliced almonds

• ½ small head green cabbage (about 1¼ pounds), cored

• 1 bunch of scallions

• 3 cups Brussels sprouts (15 ounces), ends trimmed

• 3 Persian (mini) cucumbers, finely diced

• ⅓ cup dried cranberries

• 1 green bell pepper, diced

• 1 avocado, diced

• ⅓ cup sesame sticks

• Green Goddess Dressing (recipe follows)

• Kosher salt and freshly ground black pepper

• Pita or tortilla chips, for serving

DIRECTIONS

In a small skillet, toast the sliced almonds over medium-low heat until lightly golden, 3 to 4 minutes. Place in a bowl to cool immediately. Set aside.

Finely chop the cabbage and scallions and place in a large bowl. Thinly slice the Brussels sprouts using a knife or a mandoline. If you don’t want to use a knife, you can easily do the chopping and shredding in the food processor, just be sure to pulse the vegetables in batches and place in a large bowl.

Add the cucumbers, cranberries, bell pepper, avocado, sesame sticks, and toasted almonds and toss to combine. Drizzle the Green Goddess Dressing around the rim of the bowl and toss to evenly coat. Season with salt and pepper to taste.

Serve the salad with pita or tortilla chips for scooping.

Green Goddess Dressing

Makes 1 cup

• 2 garlic cloves, chopped

• 1 small shallot, chopped

• Juice of 1 lemon

• ¼ cup roughly chopped fresh chives

• ¼ cup nondairy yogurt

• 1 cup baby spinach

• 2 tablespoons extra-virgin olive oil

• ½ cup (packed) fresh basil leaves

• 1 tablespoon agave

• ½ teaspoon Worcestershire sauce (optional)

• ½ teaspoon kosher salt, plus more to taste

• Freshly ground black pepper

In a high-powered blender, combine the garlic, shallot, lemon juice, chives, yogurt, spinach, olive oil, basil, agave, Worcestershire sauce (if using), and salt. Blend until combined and smooth, about 10 seconds. Season with pepper to taste. Store in an airtight container for up to 5 days in the fridge.

“Reprinted with permission from The Naughty Cookbook: Decadent Recipes to Seduce Your Taste Buds by Samantha Schnur. Copyright © 2026 by Samantha Schnur. Photographs copyright © 2026 by Lauren Volo. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.”

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