Green Goddess Salad Recipe

There's something utterly refreshing about the crisp crunch of a Green Goddess Salad on a warm afternoon. With its vibrant mix of green veggies and that signature herby, tangy dressing, it's the kind of dish that feels both indulgent and virtuous in the best way.

I first discovered this salad when I was looking for a satisfying lunch that wouldn’t leave me sluggish by 3 PM. One bite of the creamy, zesty dressing over chopped cabbage and cucumbers, and I was hooked. It’s now a weekly staple in my house – easy to whip up, endlessly customizable, and always a crowd-pleaser.

Whether you're meal prepping for the week or throwing together a last-minute side, this Green Goddess Salad delivers flavor, texture, and serious visual appeal. Let’s dive into why you’ll want to make this again and again.

Why You'll Love This Green Goddess Salad

Get ready to meet your new favorite salad – one that’s equal parts wholesome and wildly addictive. This Green Goddess Salad is far more than just a pile of greens.

It’s unbelievably quick to make. With just a bit of chopping and a quick whirl in the blender for the dressing, you can have this dish ready in under 20 minutes. Perfect for busy weekdays or a spontaneous picnic spread.

It’s packed with vibrant flavor. The homemade Green Goddess dressing is the real star here – creamy, herbaceous, and slightly tangy, it clings to every chopped veggie and takes this salad to the next level. No bland lettuce here!

It’s budget-friendly and meal-prep approved. Using simple, accessible ingredients like cabbage, cucumbers, and herbs, this salad won’t break the bank. Plus, it holds up beautifully in the fridge, making it perfect for make-ahead lunches.

It’s endlessly customizable. Add chickpeas for protein, toss in avocado for extra creaminess, or swap in kale for cabbage – the options are limitless. This is the kind of salad that adapts to your mood and pantry.

Once you try it, you’ll see why this salad keeps going viral – and why it deserves a permanent place in your recipe rotation.

Ingredients Notes

The magic of a great Green Goddess Salad lies in its harmonious blend of crunchy vegetables and creamy dressing. Each element adds something special to the overall flavor and texture.

Green cabbage is the backbone of this salad. It’s hearty, crisp, and holds up well even after dressing. Be sure to chop it finely – almost like slaw – so every bite gets coated with the creamy dressing. Napa or savoy cabbage can also work if you want a slightly softer texture.

Cucumbers add a cool, juicy crunch. I like using Persian cucumbers for their tender skin and few seeds, but regular cucumbers will do just fine. If using larger cucumbers, consider scooping out the seeds to avoid watering down your salad.

Chives and green onions bring that unmistakable fresh bite. They add layers of mild oniony flavor that balance the creamy dressing beautifully. Don’t skip these – they’re part of what makes this salad sing.

The dressing is where the real magic happens. You’ll need fresh basil, spinach, garlic, lemon juice, olive oil, nutritional yeast, and rice vinegar. The spinach adds creaminess, the basil brings that bright herbal kick, and the nutritional yeast gives it a subtle cheesy note – no dairy needed.

As for equipment, a high-speed blender or food processor is essential to get the dressing silky smooth. And a sharp knife will make chopping all those greens a breeze.

How To Make This Green Goddess Salad

Creating this vibrant salad is as simple as blend, chop, and toss. It comes together quickly and easily – here’s how.

Start by making the dressing. In a blender or food processor, combine your fresh basil, spinach, chives, garlic, lemon juice, olive oil, rice vinegar, and nutritional yeast. Blend until smooth and creamy, scraping down the sides as needed. The result should be a bright green, luscious dressing that smells like a garden in spring.

While the dressing blends, prep your veggies. Finely chop your green cabbage – the thinner the better – and add it to a large mixing bowl. Slice your cucumbers into small, bite-sized pieces. Thinly chop your green onions and chives, then add them all to the bowl.

Pour the dressing over your chopped veggies and toss thoroughly. You want every shred of cabbage and piece of cucumber to get a good coating. Don’t be shy – this is a salad that’s meant to be dressed generously.

Let the salad sit for 10–15 minutes before serving. This gives the flavors time to meld and softens the cabbage slightly without losing its crunch.

From start to finish, the whole process takes about 20 minutes. The result is a salad that’s bold, creamy, and full of texture – satisfying enough to eat on its own, but also perfect as a side for grilled chicken or salmon.

Storage Options

One of the best things about this salad? It stores like a dream. In fact, it might even taste better the next day.

Store leftovers in an airtight container in the fridge for up to 3 days. The cabbage holds up exceptionally well, maintaining its crunch and structure even after being dressed.

If you're prepping ahead, you can keep the dressing separate and mix just before serving. This works great if you’re packing lunches for the week or serving the salad at a gathering.

You can also freeze the dressing on its own for up to a month. Just thaw it in the fridge overnight and give it a quick stir or re-blend before using.

To reheat – well, don’t! This salad is best enjoyed cold or at room temperature. Just give it a quick toss and maybe a fresh sprinkle of herbs if it’s been sitting for a bit.

Variations and Substitutions

What makes this Green Goddess Salad so fun is how easily you can make it your own. Once you’ve nailed the base, the sky’s the limit when it comes to customization.

Want more protein? Add a can of chickpeas, some grilled chicken breast, or even crispy tofu for a more filling meal. These additions blend beautifully with the creamy dressing.

If you're out of cabbage, try using chopped kale or romaine. Just be sure to massage the kale a bit with olive oil first to soften it up. It adds a slightly different texture but works wonderfully.

For a dairy-rich twist, toss in a few crumbles of feta cheese or Parmesan. It adds a salty, creamy kick that plays well with the tangy dressing.

Looking for a nutty element? Top it with toasted sunflower seeds, slivered almonds, or even crushed pistachios. They bring an extra crunch and a boost of flavor.

You can also play with the herbs in the dressing. Sub in cilantro or parsley for a different spin, or add a splash of Greek yogurt to make it extra creamy.

No matter how you tweak it, this salad is hard to mess up. Let your fridge and your cravings guide you – you might just stumble onto your own signature version.

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