This salad is all about freshness. It’s crunchy, creamy, and bursting with herbaceous flavor. The Green Goddess dressing is rich yet healthy, making it perfect for those who want a satisfying salad without sacrificing taste. It’s also incredibly versatile—you can eat it as a salad, serve it with chips, or use it as a topping for grilled meats or sandwiches.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Green cabbage, finely chopped
Cucumber, finely diced
Green onions or scallions, thinly sliced
Fresh basil
Fresh spinach
Garlic cloves
Lemon juice
Olive oil
Rice vinegar
Nutritional yeast or Parmesan cheese
Salt and black pepper
Optional: avocado or jalapeño for added creaminess or heat
Directions
Chop the vegetables: Finely chop the cabbage, cucumber, and green onions. Add them to a large mixing bowl.
Make the dressing: In a blender or food processor, combine fresh basil, spinach, garlic, lemon juice, olive oil, rice vinegar, nutritional yeast (or Parmesan), salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Toss the salad: Pour the dressing over the chopped vegetables and mix thoroughly until everything is evenly coated.
Serve: Enjoy immediately as a salad or refrigerate for an hour to let the flavors meld. It also makes a great dip when served with tortilla chips.
Servings and timing
This recipe yields approximately 4 servings. Prep time: 15 minutes Total time: 15 minutes
Variations
Add protein: Top with grilled chicken, tofu, shrimp, or chickpeas for a heartier meal.
Use different greens: Swap cabbage with kale, romaine, or iceberg for a different texture.
Spice it up: Add jalapeño or a pinch of red pepper flakes to the dressing.
Add avocado: For a creamier dressing, blend in half an avocado.
Make it a wrap: Spoon the salad into a tortilla or lettuce wrap for a portable lunch.
Storage/Reheating
Store leftover salad in an airtight container in the refrigerator for up to 2–3 days. The cabbage holds up well without becoming soggy. The dressing can be stored separately for up to 5 days in the fridge. This dish is best enjoyed cold and doesn’t require reheating.
FAQs
What makes it a Green Goddess Salad?
The name comes from the vibrant green dressing made with fresh herbs and greens like basil and spinach, giving the salad its signature color and flavor.
Is Green Goddess dressing healthy?
Yes, when made from scratch with wholesome ingredients like olive oil, herbs, and lemon juice, it’s a nutritious option rich in healthy fats and antioxidants.
Can I make this salad vegan?
Absolutely. Just use nutritional yeast instead of Parmesan cheese in the dressing for a fully vegan version.
What other herbs can I use?
You can mix in other herbs like parsley, cilantro, or mint to switch up the flavor profile.
Is it gluten-free?
Yes, this salad is naturally gluten-free as long as all your ingredients, including the dressing components, are certified gluten-free.
Can I make the dressing ahead of time?
Yes, the dressing can be made in advance and stored in the refrigerator for up to 5 days.
What can I serve with this salad?
It pairs well with grilled proteins, sandwiches, or you can serve it as a dip with chips or crackers.
How can I make the dressing creamier?
Blend in avocado, Greek yogurt, or a bit of mayonnaise for a creamier texture.
Can I use store-bought Green Goddess dressing?
Yes, although homemade provides fresher flavor, store-bought is a convenient alternative.
How long does the salad last in the fridge?
The salad stays fresh for up to 2–3 days in the refrigerator, but it’s best enjoyed within the first day for peak crunch.
Conclusion
Green Goddess Salad is a delightful blend of crunchy veggies and creamy, herb-packed dressing that’s as versatile as it is flavorful. Whether you’re enjoying it as a salad, a dip, or a topping, it’s a wholesome, refreshing dish that’s sure to brighten any meal.
Green Goddess Salad is a refreshing, crunchy, and creamy dish featuring chopped cabbage, cucumber, green onions, and a vibrant green herb dressing. It’s perfect as a salad, dip, or topping, and comes together in just minutes.
Ingredients
1 small green cabbage, finely chopped
1 cucumber, finely diced
4 green onions or scallions, thinly sliced
1/2 cup fresh basil leaves
1/2 cup fresh spinach leaves
2 garlic cloves
2 tbsp fresh lemon juice
1/4 cup olive oil
1 tbsp rice vinegar
2 tbsp nutritional yeast or grated Parmesan cheese
Salt and black pepper to taste
Optional: 1/2 avocado or 1 jalapeño (for added creaminess or heat)
Instructions
Finely chop the cabbage, cucumber, and green onions. Add them to a large mixing bowl.
In a blender or food processor, combine basil, spinach, garlic, lemon juice, olive oil, rice vinegar, nutritional yeast (or Parmesan), salt, and pepper. Add avocado or jalapeño if using. Blend until smooth and creamy.
Pour the dressing over the chopped vegetables and toss until everything is well coated.
Serve immediately, or refrigerate for an hour to let the flavors meld. Enjoy as a salad, dip, or topping.
Notes
Use nutritional yeast to keep the recipe vegan.Add grilled protein for a heartier meal.Store salad and dressing separately for longer freshness.The dressing keeps well in the fridge for up to 5 days.Try adding avocado or Greek yogurt for extra creaminess.
