Chopped Green Goddess Salad is crisp, refreshing, and packed with a rainbow of nutritious, vibrant ingredients. This is a simple recipe that transforms humble cabbage into a flavorful Green Goddess Salad, a testament to the fact that healthful eating doesn’t need to be complicated or time-consuming.
What is green goddess Salad?
Green Goddess Salad is known for its signature creamy, and vibrant green dressing. The classic version of this dressing is made from mayonnaise, sour cream, chervil, chives, anchovy, tarragon, lemon juice, and pepper.
And the salad itself typically includes a few of these: cabbage, lettuce, cucumbers, avocadoes, and green onions. However, the exact ingredients of this salad can vary widely, and some versions even include some type of protein like chickpeas or chicken, or shrimp.
This version here is a little different. My recipe uses cabbage, cucumbers, and green onions as a base just the like the version that went viral on Tiktok recently, but it’s not vegan. When I saw Baked By Melissa make it, I knew I had to try it but I added my own twist to it.
Why You Will Love This Recipe
- Vibrantly Green: This salad is a tribute to all things green and nutritious. With a range of textures and flavors, each bite is as interesting as it is delicious.
- Versatile: The Green Goddess Salad can be easily modified to suit your tastes. Want to add protein? Toss in some cooked chickpeas, chicken, or shrimp. More vegetables? Absolutely, add them in! This recipe is a great starting point to create your ideal salad.
- Great for Gatherings: Whether you’re hosting a BBQ, having a picnic, or simply want a refreshing salad to complement your main dish, this salad is perfect. It’s a great balance of refreshing, crisp, and creamy elements that everyone is sure to enjoy.
Ingredients In Recipe
Here’s what you need to make this healthy salad:
For the Salad:
- Cabbage: The base of our salad, cabbage provides a satisfying crunch and a subtle, slightly sweet flavor. If you don’t have cabbage on hand, iceberg lettuce or romaine lettuce could work as substitutes.
- Cucumbers: These add a cool, refreshing crunch to the salad. Persian cucumbers have thin skin and are practically seedless, but if you can’t find them, English cucumbers are a good substitute.
- Green onions: Their mild, tangy flavor complements the other ingredients perfectly, providing a nice bite. If unavailable, chives or red onions could serve as substitutes.
For the Dressing:
- Fresh basil: Adds a fragrant, peppery touch to the dressing. If basil is not available, you could substitute it with fresh parsley.
- Baby spinach leaves: Baby spinach adds to the color and nutrient profile of the dressing. You could also use regular spinach or kale as alternatives.
- Greek yogurt: Gives the dressing a creamy, tangy base. It is optional, and if you want a dairy-free alternative, you could use a plant-based yogurt or a bit of avocado for creaminess.
- Garlic: Adds a robust, spicy flavor. While fresh garlic is ideal, you can use garlic powder in a pinch.
- Shallot: Brings a mild, sweet onion flavor. If shallots are unavailable, you could use red onion or white onion, but keep in mind the flavor might be slightly stronger.
- Parmesan cheese: Adds a salty, nutty element to the dressing. For a vegan option, nutritional yeast can be used instead.
- Cashews (or nuts of choice): They add creaminess and a bit of richness to the dressing. Any nut would work here, so feel free to use almonds, walnuts, or even sunflower seeds for a nut-free version.
- Lemons: The juice gives the dressing a bright, acidic lift.
- Rice wine vinegar: It brings a mild, slightly sweet tanginess to the dressing. If unavailable, you could use apple cider vinegar or white wine vinegar.
- Extra virgin olive oil: It adds a smooth, fruity note to the dressing and helps to emulsify it. If you need a substitute, avocado oil would work as well.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Green Goddess Salad
Wash and prep all of the ingredients you’ll be using to make this salad. Add the salad ingredients to a large bowl, and set the dressing ingredients a side to make the dressing.
- To make the dressing, combine all the dressing ingredients in a blender. Blend until you have a smooth, creamy consistency.
- Pour the salad dressing over the prepared vegetables. Gently toss to combine so all of the cabbage is coated in the dressing. That’s it – your Green Goddess Salad is ready to be enjoyed!
Texture Tip: For a chunkier texture in the dressing, pulse the nuts lightly rather than blending them fully.
- Customize Your Greens: While this recipe calls for fresh basil and baby spinach, feel free to experiment with other greens. Try adding some fresh mint or dill for a unique flavor twist.
- Adding Protein: To make this salad a complete meal, consider adding a lean protein. Grilled chicken tenders, pan seared shrimp, or tofu would all make excellent additions.
One of the best things about this Green Goddess Salad is that it stores really well. To keep the salad fresh, store it in an airtight container in the fridge for up to 2-3 days. If you’ve already added the dressing, the cabbage and cucumbers should stay crisp for a couple of days, but the salad is best consumed within the first 24 hours for optimal freshness.
What To Serve With
Whether you’re hosting a BBQ, planning a picnic, or simply preparing a family dinner, this salad fits the bill. It’s as versatile as it is delicious. Pair it with grilled chicken or salmon for a protein-packed meal, or serve it alongside a hearty pasta dish for a balanced dinner.
If you prefer a creamier dressing, consider adding more Greek yogurt. Alternatively, an avocado can provide a rich, creamy texture while adding some healthy fats.
Yes, you can. While the recipe calls for white or green cabbage, red cabbage can also be used for a splash of color and a slightly different taste.
Absolutely! The salad dressing will still be flavorful without it. You could also consider substituting with a bit of garlic powder if you want a milder garlic flavor.
Have a go at this recipe, and let me know what you think in the comments below. I promise, once you’ve tried this Green Goddess Salad recipe, it’s going to become a staple in your home!
- ½ medium head cabbage white or green, chopped
- 3 persian cucumbers or 1 english cucumber, diced
- 1 bunch green onions sliced
For the dressing
- 1 cup fresh basil
- 1 cup baby spinach leaves
- ¼ cup greek yogurt
- 2 cloves garlic
- 1 small shallot
- ⅓ cup grated parmesan cheese
- ½ cup cashews or nuts of choice
- 2 lemons juiced
- 2 teaspoons rice wine vinegar
- ¼ cup extra virgin olive oil
- 1 teaspoon salt
- Place the prepped cabbage, cucumber, and green onion into a large mixing bowl.
- For the dressing, put all the ingredients in a blender and process until smooth and creamy.
- Drizzle the blended dressing over the salad ingredients in the bowl.
- Toss the salad gently to ensure all ingredients are well-coated in the dressing.
- Adapt the Greens: This recipe uses basil and spinach, but feel free to use mint or dill for a flavor variation.
- Include Protein: Make this a main dish by adding a protein such as grilled chicken, shrimp, or tofu.
- Storage: Keep this salad in an airtight container in the fridge for up to 3 days. For the best taste and texture, consume within the first 24 hours after adding the dressing.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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