Green Goddess Salad Recipe

There's something undeniably fresh and vibrant about a big bowl of Green Goddess Salad. From the crisp crunch of finely chopped cabbage to the zingy, herb-loaded dressing that ties it all together, this salad is the definition of green, clean, and utterly addictive.

I first came across this salad when looking for a way to bring some excitement to my usual lunch rotation. One bite, and I was hooked. It’s bright, creamy, tangy, and just so satisfying—plus, it’s packed with veggies and easy to prep ahead.

Whether you're trying to eat a little lighter, pack in more greens, or just want something that actually tastes good and is good for you, this salad checks all the boxes. Let’s dig in.

Why You’ll Love This Green Goddess Salad

Get ready to meet your new favorite way to eat your greens. This Green Goddess Salad is more than just a pretty bowl of vegetables—it’s a meal prep hero, a potluck standout, and a healthy obsession in the making.

First off, it’s insanely fresh and flavorful. Thanks to a base of chopped cabbage and cucumber and a dressing bursting with herbs, garlic, and lemon, every bite is a crunchy, zesty dream. It’s the kind of salad you actually crave.

It’s also quick and easy to whip up. The hardest part is chopping the vegetables—and even that’s kind of therapeutic. The dressing comes together in a blender in seconds, making this salad a weeknight no-brainer.

Budget-friendly? Absolutely. The ingredients are simple and affordable—cabbage, cucumbers, scallions, and a handful of pantry staples. You probably have most of what you need already.

And best of all, it’s incredibly versatile. Serve it on its own, stuff it into a pita, top it with grilled chicken or chickpeas—whatever your vibe is, this salad can handle it.

This next section will break down everything you need to know about the ingredients that bring this dish to life.

Ingredients Notes

The magic of Green Goddess Salad lies in its fresh, crisp vegetables and the dressing that coats every little piece with creamy, herby flavor. Each ingredient plays its part in building texture and taste.

The base of the salad is green cabbage, finely chopped into tiny pieces. This creates the signature crunch and structure. If you're not a cabbage fan, you might be surprised—when chopped this small and mixed with the bold dressing, it takes on a whole new personality.

Persian cucumbers bring a juicy, refreshing bite. Their mild flavor balances the tang of the dressing, and their snappy texture makes them ideal here. You can substitute English cucumber if needed, but Persian cukes are less watery and hold up better.

Scallions add that essential oniony zip without overpowering the dish. Their green and white parts give a nice variety in flavor, and they blend beautifully with the herbs in the dressing.

The star of the show is the Green Goddess dressing—a creamy blend of fresh basil, parsley, garlic, lemon juice, olive oil, rice vinegar, and nutritional yeast (for that cheesy, umami depth). A little shallot adds sweetness and balance. You’ll want to put this dressing on everything.

All you need in terms of equipment is a good blender or food processor for the dressing and a sharp knife for chopping. If you’ve got a mandoline slicer or a food chopper, even better—this is one of those recipes where precision pays off.

How To Make This Green Goddess Salad

Putting together this Green Goddess Salad is wonderfully simple, especially once you get into the rhythm of chopping and blending. Let me walk you through it.

Start by prepping your vegetables. You'll need about half a head of green cabbage, and you want to chop it as finely as possible. This helps the dressing coat every bite and makes the salad easier to eat. Think slaw-level fine, but diced.

Next, take your Persian cucumbers and dice them into small, uniform pieces. If you're using regular cucumbers, you may want to scoop out some of the seeds to avoid excess moisture. Toss the cucumbers into a large mixing bowl with the cabbage.

Slice up your scallions, using both the white and green parts. Add them to the bowl as well, and give everything a light toss to combine. At this point, your salad base is ready to go—time to move on to the dressing.

In a blender or food processor, combine a generous handful each of fresh basil and parsley, one small shallot, a clove or two of garlic, the juice of one lemon, a couple tablespoons of rice vinegar, a few tablespoons of olive oil, a tablespoon of nutritional yeast, and a pinch of salt. Blend until completely smooth and creamy.

Pour the dressing over your chopped vegetables and stir well to coat every bit. Let the salad sit for at least 10–15 minutes before serving—the cabbage will soften slightly, and the flavors will marry beautifully.

Altogether, this recipe takes about 25 minutes from start to finish, and it tastes even better after a few hours in the fridge.

Storage Options

One of the best parts about Green Goddess Salad is how well it holds up. Unlike leafy green salads, this one actually gets better over time.

Store any leftovers in an airtight container in the refrigerator. It’ll keep for up to 4 days, making it perfect for meal prepping lunches or quick dinners throughout the week.

If you’re planning to make it ahead of time, you can prep the veggies and the dressing separately, then combine just before serving. This keeps everything ultra crisp.

You can also store the dressing on its own in the fridge for about 5–6 days. It’s great on roasted veggies, grain bowls, or even as a sandwich spread.

To re-serve, just give the salad a quick stir. If it feels a little dry, you can add a drizzle of olive oil or a splash of lemon juice to wake it up.

Variations and Substitutions

The beauty of Green Goddess Salad is how customizable it is. Once you’ve got the base recipe down, you can switch things up to match your taste or what’s in your fridge.

For extra protein, try tossing in some chickpeas, shredded rotisserie chicken, or even hard-boiled eggs. This turns it into a more filling, standalone meal.

Not a fan of cabbage? You can use kale, romaine, or shredded Brussels sprouts instead. Just make sure to chop everything finely so the texture stays on point.

No nutritional yeast? No problem. You can substitute with grated Parmesan or even leave it out altogether—the dressing will still be delicious and creamy.

For an extra punch of flavor, mix in some pickled onions, feta cheese, or crushed roasted nuts like almonds or pepitas. They add a salty, crunchy contrast that takes things up a notch.

And don’t be afraid to switch up the herbs! If you’ve got fresh dill, mint, or cilantro, those can all make fun and flavorful variations of the dressing.

So go ahead—get creative with it. Once you’ve made this salad once, you’ll see just how flexible and fun it is to adapt. Happy chopping!

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