Chopped Green Goddess Salad Recipe
This chopped green goddess salad recipe is made with homemade green goddess dressing with chopped cabbage, cucumbers, and green onions.
Servings: 8 servings
Ingredients
- ½ head of Green cabbage chopped
- 3 Persian cucumbers chopped
- 1 bundle of green onions chopped
- Tortilla chips for serving
Dressing
- 1 cup baby spinach
- 1 cup fresh basil
- 2 garlic cloves
- 1 small shallot
- 2 lemons juiced
- ¼ cup olive oil
- ¼ cup cashews
- ⅓ cup grated parmesan cheese
- 2 tablespoons Rice Vinegar
- 1 teaspoon salt
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.
Video
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.
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
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