Recipe, styling, and photography by Faigy Murray

Nope, there’s no green filter on this page. This salad has been popular for ages—and for good reason. Don’t get scared from the lack of color—the flavor explosion in your mouth more than makes up for it.

Yield: 8–10 servings

Ingredients:

Salad:

1 8-oz. package lettuce leaves, shredded

2 stalks celery, diced

4 Persian cucumbers, diced

2 scallions, diced

1 green pepper, sliced very thinly

1 8-oz. cabbage, shredded

Dressing:

Handful fresh parsley (1 tablespoon dry or 2 frozen cubes)

2 cloves garlic

2 tablespoons lemon juice

1 tablespoon water

¾ cup mayonnaise

Salt to taste

1 scallion

Directions:

In a large salad bowl, layer salad ingredients.

Place dressing ingredients in a blender and blend until smooth.

Pour dressing over salad and toss to coat.

Note: You will probably have leftover dressing.

Tip: This dressing can be made a few days in advance and stored in the fridge.