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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.
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.
How to make green goddess salad
make the green goddess salad dressing
- Add the dressing ingredients into a blender or food processor.
- Blend/mix until well combined without any chunks of veggies leftover.
assemble the green salad
- Add the green cabbage, chopped cucumbers and chopped green onions to a bowl.
- Pour the salad dressing on top.
- Use tongs and toss/mix together until coated well.
Tips for making cabbage dressing
- 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.
- 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.
- 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.
- 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.
popular substitutions & additions
- 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!
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
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.
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.
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.
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:
- Avocado Mango Salad
- Lebanese Tabbouleh Salad
- Classic Greek Salad
- Classic Caesar Salad
- Fall Harvest Salad
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!
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Chopped Green Goddess Salad
Video
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
- ⅓ 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.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
I made this to take to a barbecue and I had never made it before and I don’t even cook very much. It’s amazingly easy if you have a food processor or blender for the dressing and a food processor or a hand chopper for the vegetables. You literally can make this in 10 minutes. It is delicious but it gets even better in a few hours. The only thing I didn’t have was green onions so I used a white onion. And Persian cucumbers? What the heck – I just used two large English cucumbers. (That was for the double recipe that uses a whole head of cabbage.) People really liked it; some ate it with a fork and some used blue corn tortilla chips to scoop it up which was extra delicious. It seems like it should have avocado in it but it doesn’t, but I imagine you could add it and it wouldn’t detract from anything. People assume it’s in there because of the color. My salad looked exactly like the photo here. This will definitely be made again and again.
Glad it was a hit!
This was very good, I did not have any basil so I doubled the spinach and parm. I ate it with homemade sourdough crackers. I will be this making again!
Oh yum! Homemade sourdough crackers sounds amazing!!