Satisfy your cravings with this hearty, healthy green goddess salad recipe. Finely chopped cabbage, green onion, cucumber and chives are tossed with a creamy, zesty green goddess dressing—an easy, flavorful addition to any meal.
Table of Contents
- Maven’s Quick Tips
- Ingredients in Green Goddess Salad
- Ingredients in Green Goddess Dressing
- Make it Vegan!
- How to Make Green Goddess Salad
- Add-Ons + Swaps
- FAQs
- Storage Instructions
- More Delicious Salad Recipes
- Green Goddess Salad Recipe
Maven’s Quick Tips
Use what you have. This salad adapts easily: swap Napa cabbage for green cabbage, use kale or romaine, and change the herbs in the dressing based on what’s available.
Make in advance. Unlike many salads, this one can be prepped ahead and kept in the fridge for 2–3 days. It’s great for meal prep or hosting.
Get in your greens. Add extra vegetables or stir in cubed or mashed avocado for more creaminess and nutrition.
This salad has seen a resurgence online, but the dressing has long been a favorite for using up extra herbs. My version emphasizes freshness and simplicity, showcasing crisp cabbage, cucumber and green onions balanced by a tangy, herb-forward dressing.
Ingredients in Green Goddess Salad
- Cabbage – 1 small Napa cabbage (or green cabbage), finely shredded. A mandolin helps for even slices.
- Green Onion – about 6 green onions, thinly sliced.
- Cucumber – 1 large English cucumber or 2 medium Persian cucumbers, diced or sliced thin.
- Chives – 2 tablespoons, finely chopped. Use some in the dressing as well if you like.
Ingredients in Green Goddess Dressing
- Plain Greek yogurt – provides creaminess; any plain yogurt works.
- Fresh herbs – choose from cilantro, basil, mint, parsley, tarragon, chives, dill, or a blend you prefer.
- Garlic – fresh garlic for best flavor.
- Salt and black pepper – to taste.
- Jalapeño – optional for heat; adjust to your spice tolerance.
My favorite herb mix is cilantro, basil and dill, but any combination will work—use whatever you have on hand.
Make it Vegan!
To make a vegan dressing, replace Greek yogurt with 1 ripe avocado blended with about 1/4 cup water to reach the desired consistency.
How to Make Green Goddess Salad
STEP 1: MAKE THE DRESSING
Blend plain yogurt (or avocado for vegan), herbs, garlic, salt, pepper and jalapeño until smooth. Adjust seasoning and thickness with a squeeze of lemon or a splash of water if needed.
STEP 2: TOSS THE SALAD
In a large bowl, combine the shredded cabbage, sliced green onions, chopped cucumber and chives. Add dressing to taste and toss until evenly coated. Serve immediately or chill briefly to meld flavors.
Add-Ons + Swaps
For extra protein, top with grilled chicken, crispy bacon or roasted chickpeas. If you prefer a different base, substitute shredded kale, thinly sliced Brussels sprouts or chopped romaine for the cabbage. Thinly sliced fennel adds a pleasant anise note, and you can control the heat by adjusting jalapeño seeds.
FAQs
Green goddess salad refers to any salad dressed with green goddess dressing. Traditional dressing is herb-heavy and creamy, made with a base like yogurt or mayonnaise, fresh garlic and mixed herbs. My version uses a yogurt base with optional jalapeño for a bright, tangy finish.
Yes—double or triple the ingredients to serve a crowd. It’s a great option for potlucks and dinner parties.
Yes. You can prepare the salad and dressing up to three days ahead. The flavors deepen as it sits, and the cabbage stays crisp.
Substitute any hearty green such as kale, romaine or thinly sliced Brussels sprouts to suit your taste.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. The cabbage holds up well and the flavors improve as the dressing soaks in.
More Delicious Salad Recipes
- Spring Mix Salad
- Grilled Asparagus Salad
- BBQ Chicken Salad
- Pacifica Salad
- Chinese Chicken Salad
- Hibachi Salad Dressing
Green Goddess Salad
Satisfy your cravings with this hearty, healthy green goddess salad recipe. Finely chopped cabbage, green onion, cucumber and chives are tossed with a creamy, zesty green goddess dressing—an easy, flavorful addition to any meal.
- Author: Davida Lederle
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Chop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 batch Green Goddess Dressing
- 1 small Napa cabbage (or green cabbage), finely sliced
- 6 green onions, finely diced
- 1 large English cucumber or 2 medium Persian cucumbers, finely chopped
- 2 tbsp fresh chives, finely chopped
Instructions
- Prepare the green goddess dressing by blending yogurt (or avocado), fresh herbs, garlic, salt, pepper and optional jalapeño until smooth.
- In a large bowl, combine the shredded cabbage, green onions, cucumber and chives.
- Top with dressing to your liking and toss until everything is coated.
- Serve immediately or refrigerate for up to 3 days.
