Wash and chop the cabbage, cucumbers, chives, green onions. Chop them as small as you would like. We chopped them into confetti-sized pieces as recommended in the original recipe. Place chopped vegetables in a large bowl.
Add the lemon juice, olive oil and rice vinegar to a blender or food processor, then add the remaining dressing ingredients.
Blend or mix until your dressing is a thick, pourable consistency.
Pour the salad dressing over the chopped vegetables.
Mix well and enjoy!
