There’s something about a really fresh, flavorful salad that you keep coming back to—and this one is exactly that.
It’s crisp, herby, and tossed in a creamy dressing that’s so good you’ll want to scoop it up with chips.
Simple to make and packed with flavor in every bite, it’s the kind of recipe you’ll find yourself craving again and again.
For the Green Goddess Cabbage Salad
- Green Cabbage – the base of the salad, finely diced for the best texture in every bite.
- Green Onions – adds a mild onion flavor and a little bite.
- Cucumbers – brings freshness and a light crunch to balance the richness of the dressing.
- Chives – gives a subtle onion flavor that blends perfectly with the herbs.
For the Green Goddess Dressing
- Soft Herbs – fresh basil, parsley, or dill add bright, herby flavor throughout the dressing.
- Spinach – helps create that vibrant green color while adding extra nutrients.
- Shallot – adds a slightly sweet, mild onion flavor.
- Garlic – brings bold, savory depth to the dressing.
- Nutritional Yeast – gives a slightly cheesy, umami-rich flavor.
- Olive Oil – adds richness and helps create a smooth, creamy texture.
- Walnuts – provides creaminess and a subtle nutty flavor.
- Lemon Juice – adds brightness and balances the richness.
- Apple Cider Vinegar – gives a gentle tang that enhances all the flavors.
- Sea Salt – ties everything together and enhances the overall taste.
Green Goddess Cabbage Salad With Creamy Dressing
A crisp, herb-packed salad featuring finely chopped greens tossed in a creamy, vibrant dressing. It works just as well as a light main dish as it does a shareable side—or even a dip with crunchy chips.
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Servings: 6
Notes
Ingredients
- 1 small head of green cabbage, diced
- 1 bunch of green onions, diced
- 3 to 4 baby cucumbers (or 1 English cucumber), finely diced
- ¼ cup diced chives
- 1 cup soft herbs (basil, parsley, or dill)
- 1 cup spinach
- 1 shallot, peeled
- 2 garlic cloves, peeled
- ⅓ cup nutritional yeast
- ¼ cup olive oil
- ¼ cup walnuts (or pecans, cashews, or hazelnuts)
- Juice of 2 lemons
- 2 tablespoons apple cider vinegar
- 1 teaspoon sea salt
Instructions
- Place the cabbage, green onions, cucumbers, and chives into a large bowl. Toss everything together until evenly mixed.
- In a blender or food processor, combine the herbs, spinach, shallot, garlic, nutritional yeast, olive oil, nuts, lemon juice, apple cider vinegar, and sea salt. Blend for about 2 minutes, or until the mixture is smooth and the greens are fully broken down.
- Pour the dressing over the chopped vegetables and toss until everything is well coated.
- Serve immediately with chips or bread if desired, or enjoy it on its own as a salad.
- How do I get the best texture for this salad?
Chop everything nice and small. This is what gives the salad that perfect texture and makes sure every bite is packed with flavor. Bigger pieces won’t hold the dressing as well. - Can I make this salad ahead of time?
You can definitely prep this ahead of time. Just keep the veggies and dressing separate and toss everything together right before serving so it stays fresh and crisp. - Why is my salad watery?
This usually happens when the veggies have too much moisture. Make sure everything is fully dry before mixing so the dressing stays creamy and doesn’t get diluted. - Can I customize the ingredients?
This recipe is super flexible. You can swap the herbs, use different nuts, or even add protein like chicken or chickpeas to make it more filling. - How long does it last in the fridge?
The salad is best enjoyed the same day, but it will keep in the fridge for about a day once mixed. If stored separately, the ingredients will last a few days longer.
