Chopped Green Goddess Salad

4.97 from 223 votes

This simple Greek Goddess Salad uses green cabbage, cucumbers, and a simple homemade Green Goddess salad dressing! Easy cabbage salad recipe!

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I’ve made a Green Goddess Salad before, but nothing like this viral version made popular on TikTok by Baked By Melissa! What’s amazing about this version is the creamy green goddess salad dressing that coats the salad ingredients well, giving it a true guacamole vibe, ready for dipping with tortilla chips.

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

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.

why you’ll love this Green Goddess Salad

  • It’s a simple way to get a boost of veggies in a fun different way.
  • It has a nice crisp flavor from the cabbage that is refreshing and light!
  • It’s versatile to be eaten on it’s own, with chips or as a topping.

Ingredients to make Cabbage and Cucumber Salad

  • Cabbage: I use green cabbage for this recipe and make sure that I chop it nice and thin.
  • Cucumbers: Wash the cucumbers well and then chop them up as they add such a refreshing flavor and texture.
  • Green onions: Using green onions creates a nice balance of flavors with a hint of that onion flavor.
  • Dressing: The dressing ingredients include: baby spinach, fresh basil, garlic cloves, a small shallot, lemon juice, olive oil, cashews, Parmesan cheese, rice vinegar, and salt. 
Ingredients to make the green goddess salad on a tray

How to make green goddess salad

make the green goddess salad dressing

  1. Add the dressing ingredients into a blender or food processor.
  2. Blend/mix until well combined without any chunks of veggies leftover.
2 image collage to show the dressing ingredients before and after blended

assemble the green salad

  1. Add the green cabbage, chopped cucumbers and chopped green onions to a bowl.
  2. Pour the salad dressing on top.
  3. Use tongs and toss/mix together until coated well.
3 image collage to show the salad ingredients, then the dressing added on top, then the salad getting tossed

Tips for making cabbage dressing

  1. Chop up everything finely. The beauty of this salad that made it go viral on TikTok is how everything is finely chopped in a way that makes the salad perfect for dipping with tortilla chips.
  2. Use a food processor for chopping. While that may sometimes release extra moisture in the vegetables, it’s a not a bad idea chop them that way, especially since you can then use the food processor for make the green goddess salad dressing.
  3. Don’t skip the olive oil in the dressing. The olive oil helps to emulsify the dressing to create a thick and creamy green goddess salad dressing. Otherwise the dressing may get watery or separate.
  4. Don’t add too much dressing. You can alter if you want to add all the dressing or just a little bit of dressing. It’s up to you on how you want the texture.
  • Make it vegan. The only ingredient in the green goddess salad dressing that is not plant-based is the parmesan cheese. However, the original recipe this is based on is made with nutritional yeast, so feel free to use that instead!
  • Switch out the nuts. The cashews give this salad dressing a great nutty taste and more texture but it works with any other nuts like walnuts, almonds or pecans.
  • Try it with hummus. I’ve made this version on TikTok using pesto hummus that I blended with extra basil and lemon juice to make it bright green. It’s a faster way to achieve a similar green goddess salad dressing that’s lemony, garlicky and full protein! The recipe for that dressing is 1 cup pesto hummus, ½ cup packed spinach and/or basil and ¼ cup lemon juice. Watch me make this version on Live with Kelly & Ryan.

what to serve with your green cabbage salad

  • Tortilla chips! This is the original way that the recipe was intended to be served since the green goddess salad is chopped up so small. You can also use pita chips or other crackers.
  • Tacos. If you’re looking for a unique topping for beef tacos, look no further than this simple salad recipe!
  • Main protein. This would be an amazing addition to add to grilled shrimp or oven baked chicken to add some extra flavors.
  • Rice bowls. Adding this to the top of a grain bowl is a great way to add in some extra nutrition, crunch, flavor and color!
Tortilla chip dipping into the green goddess salad

how to store Green Goddess Salad

best way to store leftover cabbage salad

To keep this as fresh as possible, store any leftovers in an airtight container in the fridge. Cabbage does a good job of not getting soft and soggy, but you will want to eat this within 1-2 days of making it.

how long will chopped cabbage salad last in the fridge?

The timeframe is short. Consume asap for the best flavor and texture. It will last for 1-2 days.

Frequently asked questions

Can you freeze homemade Green Goddess Dressing?

Technically, you can actually freeze the dressing, but I still think that it’s better made fresh. When you freeze and unthaw a dressing, it can change the texture.

How long does homemade salad dressing last?

Plan on eating up the leftover salad dressing within 3-4 days of making it. You can always cut up some more cucumber and cabbage and create a smaller version of this viral cabbage recipe.

Can I add toppings to this cabbage salad recipe?

If you want to add toppings, you can. Most of the uses for this salad are for dips or additions to other food items, but I do think that added sesame seeds or sunflower seeds on top would add a good crunch.

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

See how bright and delicious this green goddess salad recipe is?! It’s so inviting and will have you ready to dig right in. With a simple and easy salad like this one, it’s a great way to get the family to eat more greens. And amazing for your little taste testers,too!

More salad recipes:

If you try this healthy-ish feel good Chopped Green Goddess Salad recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

Chopped Green Goddess Salad

This simple Greek Goddess Salad uses green cabbage, cucumbers, and a simple homemade Green Goddess salad dressing! Easy cabbage salad recipe!
5 from 223 votes
Servings 8 servings
Course Salads
Calories 134
Prep Time 10 mins
Total Time 10 mins

Ingredients
  

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

Dressing

  • 1 cup baby spinach
  • 1 cup fresh basil
  • 2 garlic cloves
  • 1 small shallot
  • Juice of 2 lemons
  • ¼ cup olive oil
  • ¼ cup cashews
  • cup grated parmesan cheese
  • 2 tablespoons Rice Vinegar
  • 1 teaspoon salt

Instructions

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

Video

Notes

Storage: Store the salad and dressing in the fridge in an airtight container. Eat within 1-2 days. 

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.

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

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Comments

  1. I cut back on the olive oil and added a whole avocado like I had seen someone else do, but followed the rest of your recipe exactly. It’s a bit too “raw oniony” for me with the onions, shallot, and garlic. However, that being said, I can’t stop scooping it up in low carb tortillas and shoving it in my face. Delicious. Thanks for the recipe, it’s a great starting point.

    1. You’re so welcome! This recipe definitely calls for some tasting and adjusting to fit preferences.

  2. Look I dont blame you for this recipe but it tastes like utter shit. I spent a good hour finely chopping everything as thinly as possibly, by the end I was on the verge of tears. Its mainly the dressing that’s the problem, its basically vomit in a cup. ALSO raw cabbage!!!! wtf, how did y’all convince yourselves that this was okay. I was super disappointed, like I said this wasn’t your recipe, but I find it hard to believe u enjoyed this. This was all over tiktok, and every influencer mentioned how great this is, no negative comments at all, very surprising considering its gross.

    1. Thank you for your honest feedback! In the end, it can really come down to preference and whether or not you like earthy flavors like the one in this salad 🙂

    2. I think it was delicious!! It definitely does come down to one’s preference… but there’s never a need to be extremely rude just because you did not like the taste of something. Simply toss it or play with the ingredients to make it YOUR OWN!

  3. Wow!! I was skeptical, but I tried the trend and love it. I didn’t have any rice vinegar so it was left out. I’m not sure that I would include it in the future. Thank you for this ridiculously easy and healthy new addiction.

  4. Salad was soo yummmy! I actually just realized I forgot to put the basil in the dressing, and I think the garlic cloves I chose were way too big so I could have done one less clove, I just added another lemon, olive oil and some salt to help with the garlicky. The next day it tasted even better , wrapped in a pita with some tomato slices.

  5. I made this salad and it was absolutely delicious! Super fresh, light and hit the spot. I’ll want to add a bit of fresh jalapeños next time for a slight kick 😉 but it’s perfect how it is too. Great recipe as always Yumna!

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