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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!!
Great recipe! I can’t have dairy or yeast so I replaced the Parmesan cheese with tahini instead of nutritional yeast (as some other vegan versions suggest). I also added half a jalapeño to kick it up and replaced the rice vinegar with apple cider vinegar. It’s such an easy recipe to modify to fit your dietary requirements. I think if you’re finding it bland I’d add more salt. I think it needs more salt than the recipe calls for.
Thank you so much!
Just a question do you soak your cashews first?
Great question, no I do not soak them you can add them in from the bag.
Good
Thank you so much!
What is the serving size?
Hi Stephanie! Great question, a serving size is about 1 cup. Hope you enjoy it!
I love this!!! I’m taking it to a cookout and I think it will be a huge hit! I added more garlic and an Avocado to the dressing and then added fresh cobbed corn to the salad for some more crunch and some sweetness- it is so refreshing and filling :))
Thanks so much, Olivia!
Made this tonight but used cilantro instead of basil because the store was out of basil. Absolutely delicious. Can’t wait to make it again with basil.
Oo love cilantro! So glad you enjoyed it!
This salad is perfect! I’ve made it twice now and I love that I can use it as a base for a salad (I added a bunch of spinach and roasted chicken) or as a “dip” with my tortilla chips.
Oh yum! I love the idea of adding chicken!
Just made this as a side dish to tacos and it was delish!! I used cilantro instead of basil and lime instead of one of the lemons to go with my theme and just amazing! I also used nutritional yeast instead of parm and it didn’t change the taste from the first time I tried. It’s a keeper!
Love this! Thanks for sharing your substitutions!
Honestly it’s bland. Without the chips it’s one note and there are way too many ingredients for it to be so boring. Tried to spice it up with ground mustard, pepper, smoked paprika and everything salt. Still flat. Would not make again. Maybe as a slaw to a hearty meat but not solo.
Thank you for your feedback! Definitely adjust where needed and pair it with other foods to make it a more complete meal.
This is perhaps my 5th time making this recipe. I love it and love how refreshing and healthy it is. Question Yumna: I ran out of basil. Can I substitute with parsley or mint?
I love that! Yay!! Yes, you can – it might change the flavor slightly, but this recipe is super customizable in that way.
I’m a little late to jump on the bandwagon but, I made the green goddess chopped salad tonight and Oh. My. Goodness. It’s got some serious lip puckering going on in that dressing, my lemons were a healthy size. I have my head stuck in this big ole bowl, digging myself out with chips lol. Excellent.
It’s never too late! That is incredible! Hope you continue to enjoy!
I loved this recipe. I put the final mix in the food processor and pulsed it a few times to make the cabbage and cucumbers even more chopped and it was the perfect consistency! I love raw onion and garlic so I put extra and it was fire 🔥
Thank you! I like to use a food processor for chopping occasionally too. So glad you enjoyed!!
Would frozen spinach work?
I actually have yet to try that!
Ummmm I wasn’t sure about this, but it was delicious. Glad I went for it. Really yummy on tacos as well.
So glad you decided to give it a try and enjoyed!
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.
You’re so welcome! This recipe definitely calls for some tasting and adjusting to fit preferences.
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.
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 🙂
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!
Glad you enjoyed!
I absolutely love this recipe! So much that I’ve made it a few times now. No need for negativity or hostility!
So glad to hear you’re loving the recipe!
Sorry but if you don’t like raw cabbage why on earth did you choose to make a raw cabbage salad? I thought it was great! I just need to chop everything smaller next time. Thanks for the recipe!
An hour chopping everything? Why? The dressing ingredients don’t need to be chopped if you use a blender or food processor, and chopping the salad ingredients shouldn’t take that long (especially if you use pre-shredded cabbage or lettuce). If you don’t have a blender/food processor I can see it taking FOREVER to chop everything, but in that case I would probably have just passed on this recipe.
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.
Glad you gave it a try and enjoyed! You’re so welcome!!
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.
Thank you! Now you know moving forward! I love the sound of this in a pita.
Can I use an alternative for Cashews?
It will work with any other nuts like walnuts, almonds or pecans!
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!
Thank you so much! Love the sound of that for a touch of spice.
This was so so good and without any anchovies!! Went great in my quinoa, lentil bowl!
That makes me so happy to hear! Thank you!
I was a bit skeptical of this recipe, but it is delicious! I’m not a cabbage fan, but with the dressing ingredients, you can’t tell at all. A great appetizer that I actually made for dinner along with some buffalo cauliflower bites.
So glad you went ahead and tried it, and enjoyed!
Delicious! I was skeptical about the cabbage, but I think cutting in to small pieces was the game changer. The dressing is delicious and simple to make. I’m already thinking of things to try next like adding green pepper, and maybe tomato.
Thank you! I’m so glad you still gave it a try and enjoyed!
I came across this salad on IG. So glad I did. It’s my new fave.
I followed the recipe exactly but I did add an avocado to my salad. And after my first bite, this Latina had to sprinkle some crushed chili peppers for some spice, just because I like spice. Yep, the perfect compliment. Altho it is equally delicious without the crushed peppers.
Love the tangyness of this salad. Goes perfectly with the chips. So easy to make.
I love that! Love the sound of some spice in this.
This was a HUGE hit for our family party! Soooo delicious and easy to make! I give it 5 stars!! Just so so yummy!
That’s amazing! Yay!!
I trite the Green goddess Salad 🥗 it’s easy fresh, and “So good!” This recipe can be a regular on our dinner table it goes with everything Thank you Yumna! We love it!
That makes me so happy to hear! That’s amazing! Yay!!
So disappointed with Green Goddess Salad. I looked up recipe on Kelly & Ryan and had to wing most of the ingredients plus the quantity of each. Needless to say my finished product did not make me happy.
I decided to google you & your recipe to this alternative for salad. Apparently the version on Kelly & Ryan was incomplete. Why?
On your web site the recipe used garlic, shallot, juice of 2 lemons, cashews, parmesan, Rice vinegar salt.
Please next time include all ingredients, with quantities needed, how many it serves.
Glad I gave it a trial run and was not a side for guests.
I like to tweek my recipes but need basic info to make choices.
What does whole container mean? There are so many sizes?
I’m sorry to hear that. This is the original recipe, but the recipe for that dressing with the hummus is 1 cup hummus, ½ cup packed spinach/basil and ¼ cup lemon juice.
Green goddess
Yes!
Feelgoodfoodie has done it again!! This salad is full of flavor, tastes super fresh and makes you feel oh so healthy. LOVE all your creations 💚
Thank you so much! That means a lot!
If I use hummus like you did on Kelly and Ryan how much do I add?
You can add the whole container!
where’s the hummus inbtge dressing recipe
You can try it with hummus, as it’s a popular substitution/ addition! 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!