What is Green Goddess Salad made of?

Green Goddess Salad is typically made with finely chopped green cabbage, cucumbers, green onions, and fresh herbs like basil and chives. The highlight is the creamy green goddess dressing, which usually includes herbs, garlic, olive oil, lemon juice, and nuts or seeds for texture. This combination gives the Green Goddess Salad its signature flavor and vibrant color.

Can I make Green Goddess Salad ahead of time?

Yes, you can prepare Green Goddess Salad in advance. For best results, store the chopped vegetables and dressing separately and combine them just before serving. If already mixed, the Green Goddess Salad can be refrigerated for up to two days, though the texture will soften slightly over time.

Is Green Goddess Salad healthy?

Green Goddess Salad is considered a healthy dish because it is packed with fresh vegetables, herbs, and healthy fats. Ingredients like cabbage, spinach, and olive oil provide fiber, vitamins, and antioxidants. The dressing, when made with whole ingredients, adds nutrition while keeping the Green Goddess Salad flavorful and satisfying.

Best Green Goddess Salad Recipe – Fresh, Creamy & Easy

Description

This Green Goddess Salad is a fresh, crunchy, and creamy dish made with finely chopped cabbage, cucumbers, and herbs tossed in a rich, herb-packed green goddess dressing. It’s healthy, flavorful, and perfect as a side, dip, or light meal.

Ingredients

Scale

4 cups green cabbage, finely chopped
2 cups cucumbers, diced small
3 green onions, sliced
1/4 cup fresh chives, chopped
1 cup fresh basil leaves
1 cup fresh spinach
2 cloves garlic
1/4 cup lemon juice
1/3 cup olive oil
2 tablespoons rice vinegar
1/4 cup nutritional yeast
1/2 cup cashews or walnuts
1/2 teaspoon salt
2–4 tablespoons water (to thin dressing)
Optional: avocado, seeds, or extra herbs for topping

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Instructions

Finely chop the green cabbage into small, uniform pieces and place in a large bowl.
Dice the cucumbers and slice the green onions, then add them to the bowl with the cabbage.
Add chopped chives and toss all vegetables together until evenly combined.
In a blender or food processor, combine basil, spinach, garlic, lemon juice, olive oil, rice vinegar, nutritional yeast, nuts, and salt.
Blend until smooth and creamy, adding water as needed to reach desired consistency.
Taste the dressing and adjust seasoning if necessary.
Pour the dressing over the chopped vegetables.
Toss thoroughly until everything is evenly coated.
Let the salad sit for 10–15 minutes to allow flavors to meld.
Serve immediately or refrigerate before serving.

Notes

Chop vegetables finely for the best texture and even coating of dressing.
Use fresh herbs for maximum flavor and vibrant color.
Adjust dressing thickness with water or olive oil as needed.
Store leftovers in an airtight container for up to 2 days.
For best crunch, keep dressing separate until ready to serve.
Add protein like chickpeas or chicken to make it a full meal.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 5g
Sodium: 280mg
Fat: 24g
Saturated Fat: 3g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 5g
Protein: 7g
Cholesterol: 0mg