Slice a 2 inch portion off the top of the cabbage. Next, using a small pairing knife carefully cut about 2-3 inches straight down in a circle a good inch from the outside of the cabbage to form a cup for the dip. This takes time, just cut a little, pull out the pieces, and keep going around until it is deep enough. A spoon helps to scoop out the bits. Slice a small portion off the bottom to keep the cabbage bowl sitting flat.
Serve on a large board or platter. Place the cut vegetables in long rows, pour the light green goddess dip into the cabbage bowl, or into small clear cups. Place a few sticks of each veggie into small clear cups for guests and kids to "grab and go"! Or people can dip right into the dip bowl, (no double dipping of course...LOL)
light green goddess dip:
Combine ingredients in a blender until smooth about 30 seconds and chill in a container. Will last in the fridge for about a week.
Serve as a dip, or toss with salad greens for a dressing.
clean your veggies:
Crudités must be washed carefully to remove any yucky germs.
Vegetable cleaning is easy, simply place whole uncut veggies in a large bowl, splash white vinegar and fill the bowl with cool water. Rinse with clean water, then refrigerate all cut vegetables in zip top bags or containers until ready to serve. I keep a large $2 bottle of plain white vinegar under my sink just for veggie washing.