This green goddess salad is a vibrant, scoopable bowl of crunch: finely chopped green cabbage, mini cucumbers, and scallions tossed with a creamy herb dressing that’s bright with lemon and basil. It’s meal-prep friendly, party-ready, and doubles as an addictive dip with chips. Want more fast crowd-pleasers? Try our Dump-and-Bake Taco Casserole or cozy Lasagna Soup—and for shareable bites, see these Wonton Wrapper Creations.
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Why this works
- Knife-chopped crunch: Very small dice of cabbage and cucumbers give a “scoopable” texture that eats like a salad or a dip.
- Emulsion that clings: The dressing blends water-based lemon juice with oil and emulsifiers from nuts and herbs, so it coats every shred without weeping.
- Acid–fat balance: Lemon + rice vinegar brighten; olive oil + nuts smooth bitterness; nutritional yeast adds savory depth.
- Meal-prep friendly: Cabbage and cukes stay crunchy after dressing—unlike delicate lettuces which wilt quickly.
For a primer on why leafy greens and fresh herbs deliver so many nutrients (vitamin K, folate, antioxidants), see Healthline’s overview of the benefits of greens and olive oil for heart-healthy eating here.
Ingredients & substitutions
From base veggies to the signature sauce, here’s what you’ll need—and how to adapt it:
- Green cabbage — Finely chopped for crunch that lasts. Swap with savoy or Napa (softer, quicker to soften).
- Mini cucumbers — Seedless and snappy. English cucumbers work if you scrape the watery core.
- Scallions — Mild onion bite. Sub with chives or very fine red onion.
- Fresh herbs — Basil + chives + parsley make the classic “goddess” profile. Add spinach for color and volume.
- Garlic & shallot — Raw aromatics for punch; a quick soak in lemon tames sharpness.
- Lemon juice & rice vinegar — Bright acidity without harshness.
- Olive oil — The fat that emulsifies and carries herb flavor. Avocado oil works too.
- Nuts or seeds — Cashews or walnuts for creaminess; sunflower seeds for nut-free.
- Nutritional yeast — Savory, cheesy note; sub with a little Parmesan if dairy is fine.
- Salt & pepper — Season to the edge of bright and savory; the cabbage can handle it.
Optional mix-ins: edamame for protein, diced avocado for richness, or shaved fennel for anise crunch.
Step-by-step (7 steps)
- Prep produce: Quarter the cabbage, remove core, and finely chop into confetti; dice mini cucumbers; thinly slice scallions.
- Soften aromatics (optional): Toss minced garlic and shallot with 1 tbsp lemon juice for 5 minutes to mellow.
- Blend dressing: In a high-speed blender, combine basil, spinach, chives, soaked aromatics, lemon juice, rice vinegar, olive oil, nuts/seeds, nutritional yeast, salt, and pepper. Blend until creamy and vividly green.
- Taste & tune: Adjust salt, acidity (lemon), and body (olive oil or a splash of water) until it’s spoon-coating.
- Combine: Add chopped cabbage, cucumbers, and scallions to a big bowl. Pour over ¾ of the dressing and toss thoroughly.
- Rest 5 minutes: Let flavors settle. Add more dressing to preference.
- Garnish & serve: Finish with torn basil, extra scallions, and a few sesame or pumpkin seeds for crunch.
Variations / Flavors
- Protein boost: Add grilled chicken, shrimp, or crispy tofu cubes. Chickpeas also work and soak up the dressing.
- Super-green: Blend in kale or arugula with the herbs for peppery depth.
- Creamy yogurt: Swap ¼ of the oil for Greek yogurt; tangier, higher protein.
- Nut-free: Use sunflower seeds and a splash of tahini to mimic body.
- Spicy goddess: Blend in a jalapeño (seeded) or a pinch of cayenne.
- Goddess pasta salad: Toss cooled short pasta with the dressed greens for a picnic-ready bowl.
Serving ideas
This salad is ultra-versatile—serve it three ways:
- As a salad: Pile into bowls; add avocado slices and roasted seeds for texture.
- As a dip: Scoop with tortilla chips, pita chips, or romaine boats; it’s party-friendly and highly dippable.
- As a topper: Spoon over grain bowls, tacos, or grilled proteins. It cuts through richness and adds freshness.
Pro tips & troubleshooting
- Keep it green: Blend dressing briefly; over-processing can darken herbs. Ice-cold lemon helps keep color bright.
- Perfect chop: Use a chef’s knife; food processors bruise cabbage and release water.
- Watery salad? Salt cucumbers lightly and pat dry before tossing; add more nutritional yeast to thicken dressing.
- Flavor flat? Add a pinch of salt and a squeeze of lemon—acidity unlocks herbs.
- Meal-prep tip: Store dressing and chopped veggies separately; toss before serving for maximum crunch.
Make-ahead & storage
- Dressing: Airtight jar up to 4 days (olive oil may firm in fridge; loosen with a splash of water or lemon and reblend).
- Chopped veggies: Up to 2 days in sealed containers with a paper towel to absorb moisture.
- Tossed salad: Best within 24 hours; still crunchy on day two thanks to cabbage.
Nutrition (estimate)
Per ~1¼ cups dressed salad (without protein add-ins): ~210 kcal • Carbs ~14 g • Protein ~5 g • Fat ~15 g • Fiber ~4 g. With ½ cup chickpeas: +120 kcal • +6 g protein.
FAQs
Can I make the dressing without nuts?
Yes—use sunflower seeds or 1–2 tbsp tahini. Both create body and emulsify like cashews.
Which herbs are essential?
Basil is the signature, then chives/scallions for onion notes. Parsley adds freshness; spinach boosts color.
Can I use a food processor for chopping?
Pulse carefully; stop before the cabbage releases water. A knife gives the best, crisp dice.
How do I keep leftovers crisp?
Dress lightly and add more dressing right before serving; store veggies and sauce separately for longer hold.
Is this salad vegan?
Yes by default (uses nutritional yeast). If you swap in Parmesan or yogurt, it becomes vegetarian.
Green Goddess Salad (15-Minute Version)
Finely chopped cabbage, cucumbers, and scallions tossed in a bright, creamy herb dressing—fresh, scoopable, and party-ready.
Ingredients
- 4 cups finely chopped green cabbage
- 2 cups diced mini cucumbers
- 4 scallions, thinly sliced
- 1 packed cup basil leaves
- 1/2 packed cup parsley or spinach
- 1 small clove garlic & 1 tbsp minced shallot
- 3 tbsp lemon juice + 1 tbsp rice vinegar
- 1/3 cup extra-virgin olive oil
- 1/4 cup raw cashews or sunflower seeds
- 2 tbsp nutritional yeast (or 2 tbsp finely grated Parmesan)
- 3/4 tsp kosher salt, black pepper to taste
Instructions
- Chop cabbage and cucumbers very small; slice scallions.
- Blend basil, spinach/parsley, garlic, shallot, lemon, rice vinegar, olive oil, nuts/seeds, nutritional yeast, salt, and pepper until creamy.
- Toss veggies with most of the dressing; rest 5 minutes. Add more dressing to taste and serve.
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