Green Goddess Salad Recipe

There’s something undeniably refreshing about the crunch of a cold, vibrant salad on a warm day—especially one as stunning as this Green Goddess Salad. Bursting with crisp veggies and coated in a creamy, herby dressing, it’s the kind of dish that feels indulgent while staying totally wholesome.

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I discovered this version during a stretch of clean eating and fell in love instantly. It’s become my go-to for weekday lunches, potlucks, and even light dinners. Not only is it beautiful on the plate, but it’s also quick to prepare, budget-friendly, and absolutely packed with flavor.

Let’s dive into why this Green Goddess Salad deserves a place in your regular rotation.

Why You'll Love This Green Goddess Salad

Get ready to fall in love with a salad that actually makes you crave your greens. This Green Goddess Salad is more than just a pretty dish—it’s packed with taste, texture, and versatility.

First, it's incredibly easy to throw together. Whether you’re prepping a weekday lunch or need a quick side dish for dinner, this salad takes just 20 minutes from start to finish.

It’s also incredibly healthy without sacrificing flavor. Loaded with cabbage, cucumbers, and scallions, and dressed in a homemade creamy herb dressing, this salad is a great way to sneak in extra veggies.

You’ll appreciate how adaptable it is. Want to make it a main dish? Toss in grilled chicken, tofu, or even chickpeas. Need a dairy-free version? The dressing works just as well with plant-based yogurt or mayo.

And let’s not forget the cost factor. Most of the ingredients are inexpensive and readily available at any grocery store. This is one dish that gives gourmet vibes without the gourmet price tag.

Now that you know why it’s a winner, let’s take a closer look at what goes into this flavor-packed salad.

Ingredients Notes

The beauty of a Green Goddess Salad lies in its harmonious mix of crisp vegetables and bold, herbaceous dressing. Each ingredient has a purpose, coming together to form a symphony of freshness.

Cabbage serves as the foundation of this salad. I prefer using green cabbage for its crunch and neutral flavor, which lets the dressing shine. You’ll want to shred it finely—this helps every leaf catch just the right amount of dressing.

Cucumbers add a burst of juiciness and a pleasant contrast to the crunch of the cabbage. I usually go with Persian or English cucumbers because they’re seedless and have tender skins, so no peeling required.

Scallions provide a subtle oniony bite without overpowering the other ingredients. They add color and zip, perfectly complementing the creamy dressing. Make sure to slice them thinly so they blend seamlessly throughout the salad.

The Green Goddess Dressing is where the magic happens. A mix of fresh herbs—like basil, parsley, and chives—blended with Greek yogurt, lemon juice, garlic, and a touch of olive oil makes a luxuriously creamy, tangy dressing that coats every leaf beautifully.

You’ll need a good blender or food processor to get that ultra-smooth dressing texture. A high-speed blender works best, but even a mini chopper will do the trick in a pinch.

How To Make This Green Goddess Salad

Creating this vibrant salad is as satisfying as eating it. The steps are simple, and once you’ve done it once, you’ll be making it from memory.

Start by preparing your vegetables. Finely shred the green cabbage using a sharp knife or mandoline slicer. You want thin, uniform ribbons that hold the dressing without becoming soggy. Dice the cucumbers into small, bite-sized pieces, and slice your scallions thinly.

Next, it’s time to make the dressing. In a blender or food processor, combine Greek yogurt, olive oil, lemon juice, a clove of garlic, and your chosen fresh herbs. I typically use a mix of basil, parsley, and chives, but you can get creative here—tarragon, dill, or cilantro also work well. Blend until smooth and creamy, scraping down the sides as needed.

Taste the dressing and adjust. Maybe it needs a pinch more salt or an extra squeeze of lemon. Don’t be afraid to customize it to your liking.

In a large mixing bowl, combine the cabbage, cucumbers, and scallions. Pour the dressing over the top and toss everything together until well coated. Let the salad sit for 10 minutes to allow the flavors to meld and the cabbage to soften just slightly.

This salad comes together in about 20 minutes, making it ideal for last-minute meals or weekday meal prep. The result? A crunchy, creamy, fresh-tasting dish that keeps you coming back for more.

Storage Options

Green Goddess Salad holds up surprisingly well in the fridge, especially when the dressing is mixed in just before serving.

If you're meal prepping, store the chopped veggies and dressing separately. The undressed salad can be kept in an airtight container for up to 3 days. The dressing will stay fresh in the refrigerator for 4 to 5 days—just give it a good stir or shake before using.

If you’ve already tossed the salad and have leftovers, it’s best to eat them within 24 hours. The cabbage holds up better than leafy greens, but the cucumber can start to release water and soften over time.

For reheating—well, don’t! This salad is meant to be enjoyed cold, straight from the fridge, which makes it a perfect no-fuss option during warmer months.

Variations and Substitutions

One of the best things about this salad is how flexible it is. You can switch things up to suit your preferences, dietary needs, or whatever you have on hand.

Try adding a protein for a more filling version. Grilled chicken, shrimp, hard-boiled eggs, or even tofu all make great additions, turning this side salad into a hearty main.

Swap out the herbs in the dressing. Not a fan of parsley? Use cilantro. No basil? Try dill or tarragon. The key is to keep it fresh and green.

For a vegan version, substitute the Greek yogurt with a plant-based yogurt or mayo alternative. Make sure your chosen substitute has a similar creamy texture for the best results.

You can also switch up the base. Instead of cabbage, try shredded kale, romaine, or even a mix of greens. Just keep in mind that softer greens will wilt faster once dressed.

Don’t be afraid to toss in extras like avocado, edamame, or sunflower seeds for added flavor and texture. The possibilities are endless!

However you tweak it, this Green Goddess Salad is all about freshness, flavor, and flexibility. So go ahead—make it your own, and enjoy every crunchy, creamy bite.

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