Green goddess salad is a crisp, fresh chopped salad with lots of texture and a creamy herb-packed dressing that brings everything together. It is the kind of salad that feels light and fresh, but still has enough crunch and flavor to make it actually exciting to eat.
A Quick Look at the Recipe
✅ Recipe Name: Green Goddess Salad
🕒 Ready In: ~20 minutes
👪 Serves: 6 servings
🍽 Calories: ~230 per serving (estimated)
🥣 Main Ingredients: Green cabbage, kale, cucumber, peas, green onions, basil, sunflower seeds, Greek yogurt, olive oil, lemon juice, parsley, chives
📖 Dietary Info: Gluten-free, vegetarian
👌 Difficulty: Easy - chop, blend dressing, toss, serve
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It works especially well as a side dish, lunch, or something to keep in the fridge for easy meals throughout the week. The mix of cabbage, kale, cucumber, peas, and herbs gives it plenty of freshness, while the creamy dressing makes it feel more satisfying than an everyday green salad.
If you want more fresh and flavorful recipes, try our Ground Beef Taco Bowls, Butternut Squash Hummus, or Egg White Frittata.
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Why You'll Love this Green Goddess Salad:
Fresh and full of texture: The mix of cabbage, kale, cucumber, peas, and sunflower seeds gives this salad plenty of crunch and variety in every bite.
Creamy, herby dressing: The green goddess dressing adds a fresh, flavorful finish that makes the salad feel much more exciting than a basic side salad.
Great for meal prep: Since the vegetables are sturdy, this salad holds up better than many leafy salads and works well for making ahead.
Works as a side or light meal: Serve it with dinner, bring it to a gathering, or enjoy it for lunch.
Key Ingredients:
- green cabbage. This gives the salad its crisp base and helps it stay crunchy even after it is dressed.
- kale. Adds more texture and makes the salad feel a little heartier than a basic chopped salad.
- cucumber and peas. These keep the salad fresh and add a cool, slightly sweet balance to the greens.
- Greek yogurt. Makes the dressing creamy and helps it cling well to the chopped vegetables.
- fresh basil, parsley, and chives. These are what give the dressing that classic green goddess flavor and make the salad taste especially fresh.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use a different seed or nut: Pumpkin seeds, chopped almonds, or pistachios can be used instead of sunflower seeds.
- Make it dairy-free: Use a dairy-free yogurt in place of the Greek yogurt.
- Swap the greens: You can use all cabbage, all kale, or add romaine for a slightly lighter texture.
- Add more protein: Top the salad with grilled chicken, salmon, or chickpeas if you want to turn it into more of a meal.
- Change the herbs: If you do not have chives, extra parsley or a little dill can work well too.
How to Make Green Goddess Salad:
- Step 1: Add the Greek yogurt, olive oil, lemon juice, garlic, parsley, and chives to a blender or food processor. Blend until the dressing is smooth and creamy.
- Step 2: Add the shredded cabbage, kale, cucumber, peas, green onions, basil, and sunflower seeds to a large bowl. Pour the dressing over the salad and toss until everything is well coated.
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Recipe Notes & Tips:
- Chop everything small: Smaller pieces help the salad mix evenly and make it easier to scoop and eat.
- Blend the dressing until smooth: Let the blender or food processor run long enough so the herbs break down and the dressing turns creamy.
- Use sturdy greens: The cabbage and kale hold up well, which makes this salad a good option for making ahead.
- Add the dressing based on your preference: Use all of it for a creamier salad or start with less if you want it lighter.
- Chill if you have time: Letting the salad sit for a little while in the fridge helps the flavors come together even more.
How to Store:
Refrigerator: Store green goddess salad in an airtight container in the refrigerator for up to 3 days.
Best texture: It holds up better than many salads because of the cabbage and kale, but it is still best within the first day or two.
Store the dressing separately if needed: If you want the crispest texture, keep the dressing on the side and toss it with the salad just before serving.
Green Goddess Salad FAQs:
Green goddess salad is usually made with chopped greens and vegetables like cabbage, kale, cucumber, peas, and green onions, then tossed with a creamy herb dressing. The dressing is what gives it that fresh, flavorful green goddess taste.
Yes, green goddess salad can be made ahead of time, especially because ingredients like cabbage and kale hold up well. You can also prepare the dressing and chopped vegetables separately, then toss everything together when ready to serve.
To keep green goddess salad from getting soggy, store the dressing separately until serving or use sturdy vegetables like cabbage and kale that hold up well after being dressed.
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Green Goddess Salad
Ingredients
- 2 cups green cabbage, shredded
- 2 cups kale
- 1 cup cucumber, diced
- 1 cup peas
- ½ cup green onions, sliced
- ½ cup fresh basil
- ½ cup sunflower seeds
- 1 cup plain greek yogurt
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 garlic cloves
- ½ cup fresh parsley
- ¼ cup fresh chives
Instructions
- Add the Greek yogurt, olive oil, lemon juice, garlic, parsley, and chives to a blender or food processor.
- Blend until the dressing is smooth and creamy.
- Add the shredded cabbage, kale, cucumber, peas, green onions, basil, and sunflower seeds to a large bowl.
- Pour the dressing over the salad and toss until everything is well coated.
- Serve right away or chill until ready to serve.
Nutrition
Notes
- Chop everything small: Smaller pieces help the salad mix evenly and make it easier to scoop and eat.
- Blend the dressing until smooth: Let the blender or food processor run long enough so the herbs break down and the dressing turns creamy.
- Use sturdy greens: The cabbage and kale hold up well, which makes this salad a good option for making ahead.
- Add the dressing based on your preference: Use all of it for a creamier salad or start with less if you want it lighter.
- Chill if you have time: Letting the salad sit for a little while in the fridge helps the flavors come together even more.
Beth says
This salad is perfect when the weather is so warm and you want something light to eat.