Chopped Green Goddess Salad

Yumna Jawad

Updated Oct 12, 2025

4.99 from 1006 votes

This chopped green goddess salad recipe is made with homemade green goddess dressing with chopped cabbage, cucumbers, and green onions.

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Prep Time 10 minutes
Servings 8 servings
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Chopped Green Goddess Salad.
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Try my chopped green goddess salad!

I’ve made a Green Goddess Salad before, but nothing like this viral chopped version made popular on TikTok by Baked By Melissa! What’s amazing about this chopped green goddess salad is the creamy green goddess salad dressing that coats the salad ingredients well.

This green goddess salad is one of those salads that is not boring at all and will get the whole family excited to dip tortilla chips in their salad! It’s a fast and simple cabbage salad that results in loads of great flavor.

Happy Cooking!
– Yumna

Green Goddess Salad Ingredients

Ingredients to make the green goddess salad on a tray
  • Green cabbage: Here’s a quick tutorial on how to chop cabbage.
  • Persian cucumbers: Regular cucumbers work if that’s what you have, but you might want to peel them first.
  • Green onions: Read my tips on how to chop green onions.
  • Green goddess dressing: Baby spinach, fresh basil, garlic, shallot, lemon juice, olive oil, cashews (or your favorite nut), Parmesan cheese (or nutritional yeast), rice vinegar, and salt.

How to Make Green Goddess Salad

All of the dressing ingredients in a blender before blending.
Step 1: Add the dressing ingredients to a blender.
Green goddess salad dressing inside of a blender after blending.
Step 2: Blend until well combined, without any chunks of veggies.

Assemble the Salad

All of the green goddess salad ingredients inside of a bowl before adding the dressing.
Step 1: Add the cabbage, cucumbers, and green onions to a large bowl.
Adding the green goddess salad dressing on top of the salad.
Step 2: Pour the salad dressing on top.
Mixing the green goddess salad together to combine the ingredients with the dressing.
Step 3: Toss with tongs until well coated.
Chopped Green Goddess Salad.

Chopped Green Goddess Salad Recipe

Author: Yumna Jawad
4.99 from 1006 votes
This chopped green goddess salad recipe is made with homemade green goddess dressing with chopped cabbage, cucumbers, and green onions.
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Prep Time10 minutes
Total Time10 minutes
Servings8 servings

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Ingredients
 
 

  • ½ head of Green cabbage chopped
  • 3 Persian cucumbers chopped
  • 1 bundle of green onions chopped
  • Tortilla chips for serving

Dressing

Instructions

  • Place the chopped cabbage, cucumbers, and green onions in a large bowl.
  • Add all the dressing ingredients to a blender or food processor. Blend until bright green and creamy.
  • Pour the dressing over the vegetables and toss to combine.
  • Enjoy with tortilla chips, if desired.

Equipment

Notes

  • My Top Tip: Finely chop the cabbage, cucumbers, and green onions. I recommend using a food processor.
  • Storage: Store leftovers in an airtight container in the fridge for 1–2 days. If you plan to have leftovers, I recommend storing the salad and dressing separately, tossing as needed before serving. On its own, the dressing will last for 3–4 days in the fridge. Freezing is not recommended. 
Please note that Metric conversions are estimates only.

Nutrition

Calories: 134kcal, Carbohydrates: 8g, Protein: 4g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 4mg, Sodium: 371mg, Potassium: 329mg, Fiber: 3g, Sugar: 4g, Vitamin A: 698IU, Vitamin C: 27mg, Calcium: 99mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
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Recipe Video

Recipe Variations

  • Give it a crunch. Top the chopped salad with sesame seeds or sunflower seeds.
  • Add some fruit. Try sliced green apple, pear, or grapes.
  • Make it a full meal. Add grilled chicken, grilled salmon, or grilled shrimp.
  • Use hummus instead of salad dressing. I adapted this recipe from TikTok and made a pesto hummus for the chopped salad. You’ll need 1 cup pesto hummus, ½ cup packed spinach and/or basil, and ¼ cup lemon juice.

Recipe Tips

  1. Dry your greens well. The dressing won’t stick if they’re wet, which will make your salad soggy.
  2. Don’t skip the olive oil. It helps emulsify the dressing to make it thick and creamy. If you skip the olive oil, it may get watery or separate.

Serving Ideas

Bowl of green goddess salad served with tortilla chips on the side

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Comments

  1. Sara says:

    I’m excited to try this recipe tomorrow. Would it work with English cucumbers?

    Reply
    1. Yumna J. says:

      Yes, absolutely! Hope you like it!!

      Reply
  2. angelina says:

    Absolutely delicious…so simple…will definitely make this again and again and again…thanks

    Reply
    1. Yumna J. says:

      So happy you enjoyed it, Angelina! Thanks!!

      Reply
  3. Amelia says:

    My new salad obsession. I made it exactly as written and it is phenomenal. I tried it on its own and with chickpeas and avocado on top to make it a full meal – both ways are equally delicious!

    Reply
    1. Yumna J. says:

      Yum, love that you topped with chickpeas and avocado! Sounds so good!! So happy you like the recipe, Amelia. Thank you!

      Reply

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