Introduction

This is the Best Green Goddess Cabbage Salad for a truly fresh and crunchy side dish. It combines crisp shredded cabbage with a vibrant, herby dressing for a healthy, satisfying bite. For another bright, citrusy dressing option, try this Orange Vinaigrette Recipe. It’s perfect for meal prep and pairs wonderfully with grilled proteins.

Ingredients

This vibrant Green Goddess Cabbage Salad is a crisp, herby, and tangy explosion of fresh flavors and textures, perfect for a light meal or a standout side.

1 small head of green cabbage, diced
1 bunch of green onions, diced
3 to 4 baby cucumbers (or 1 English cucumber), finely diced
1/4 cup diced chives
1 cup soft herbs (basil, parsley, or dill)
1 cup spinach
1 shallot, peeled
2 garlic cloves, peeled
1/3 cup nutritional yeast
1/4 cup olive oil
1/4 cup walnuts (or pecans, cashews, or hazelnuts)
Juice of 2 lemons
2 tablespoons rice wine vinegar
1 teaspoon sea salt
optional to serve – tortilla chips, pita chips, or pita bread.

Timing

Prep Time	15 minutes
Cook Time	0 minutes
Total Time	15 minutes

Context: This Green Goddess Cabbage Salad comes together in about 15 minutes, making it roughly 25% faster than similar chopped salad recipes that require cooking grains or proteins.

Step-by-Step Instructions

Step 1 — Prepare the Cabbage

Remove any wilted outer leaves from a small head of green cabbage. Slice it in half, remove the tough core, and then thinly shred the leaves using a sharp knife or a mandoline for consistent, delicate ribbons.

Tip: For the best texture, aim for shreds about 1/8-inch thick. Soaking the shredded cabbage in a bowl of ice water for 10 minutes will make it extra crisp, then drain and thoroughly pat dry.

Step 2 — Chop the Fresh Herbs

For the authentic Green Goddess flavor, finely chop a generous bunch of fresh parsley, chives, and tarragon. You’ll need about one packed cup total of mixed herbs.

Tip: Use the tender leaves and stems of the parsley, and ensure your chives and tarragon are completely dry before chopping to prevent a watery dressing.

Step 3 — Make the Dressing Base

In a blender or food processor, combine 3/4 cup of full-fat Greek yogurt or mayonnaise, the juice of one lemon, two minced garlic cloves, and three chopped anchovy fillets (or 1 tablespoon of capers for a vegetarian version).

Tip: Blending the anchovies or capers at this stage ensures their flavor is fully incorporated and smooth, with no unpleasant chunks in the final Green Goddess dressing.

Step 4 — Blend the Green Goddess Dressing

Add all the chopped fresh herbs to the blender with the base ingredients. Blend on high until the mixture is completely smooth and vibrantly green, scraping down the sides as needed.

Tip: If the dressing is too thick, thin it with a tablespoon of water or buttermilk until it reaches a creamy, pourable consistency perfect for coating cabbage.

Step 5 — Season and Adjust

Taste the blended Green Goddess dressing and season with kosher salt and freshly ground black pepper. For extra brightness, add an extra squeeze of lemon juice or a teaspoon of white wine vinegar.

Tip: Remember the cabbage and any add-ins are not yet salted, so season the dressing assertively. It should taste vibrant and herb-forward on its own.

Step 6 — Combine Salad and Dressing

Place the well-dried shredded cabbage in a large mixing bowl. Pour about three-quarters of the dressing over it. Using tongs or clean hands, toss thoroughly until every piece is lightly and evenly coated.

Tip: Start with less dressing; you can always add more. Over-dressing will make the salad soggy. The cabbage should glisten but not sit in a pool of dressing.

Step 7 — Add Toppings and Final Toss

Add your chosen crunchy toppings like toasted sliced almonds, sunflower seeds, or crispy chickpeas. Also add any extra vegetables such as thinly sliced radish or cucumber.

Tip: Add delicate toppings like fresh soft herbs or avocado just before serving to maintain their texture and color in the finished Green Goddess Cabbage Salad.

Step 8 — Chill and Serve

For the flavors to meld, cover the salad and let it rest in the refrigerator for at least 15-20 minutes before serving. This also helps the cabbage slightly soften and absorb the dressing.

Tip: This salad holds up well, but for maximum crispness, serve it within 2-3 hours of dressing. Store leftover dressing separately in the fridge for up to 3 days.

Nutritional Information

Calories	~180 kcal
Protein	~4 g
Carbohydrates	~12 g
Fat	~14 g
Fiber	~5 g
Sodium	~320 mg
Vitamin C	~70% DV
Vitamin K	~90% DV

Note: Nutritional values for this Green Goddess Cabbage Salad are estimates based on typical ingredients and serving size. Actual values may vary depending on specific brands and preparation.

Healthier Alternatives

This versatile Green Goddess Cabbage Salad is easy to customize for different dietary needs or to simply use what you have on hand. Here are some practical swaps to try.

Protein Swap (Chickpeas) — For a plant-based protein, replace the chicken or shrimp with rinsed canned chickpeas. They add a hearty, nutty flavor and creamy texture that pairs perfectly with the herbaceous dressing.
Lower-Carb Option (Broccoli Slaw) — To reduce carbs further, use pre-shredded broccoli slaw or shaved Brussels sprouts in place of half the cabbage. This adds a pleasant, earthy crunch and boosts nutrients.
Dairy-Free Dressing (Coconut Yogurt) — Swap the Greek yogurt or sour cream in the Green Goddess dressing for unsweetened plain coconut yogurt. It creates a similarly rich, tangy base without dairy.
Gluten-Free Crunch (Seeds) — Instead of croutons, use toasted sunflower or pumpkin seeds for a satisfying crunch. They add healthy fats and are naturally gluten-free.
Low-Sodium Version (Reduced-Sodium Soy Sauce) — If using soy sauce or tamari in the dressing, opt for a reduced-sodium variety. You can also boost flavor with an extra squeeze of lemon juice or a dash of rice vinegar.
Herb Variation (Basil & Mint) — No tarragon or chives? Use a combination of fresh basil and mint for a bright, summery twist on the classic Green Goddess flavor profile.
Oil Alternative (Avocado Oil) — Substitute the olive oil with avocado oil. It has a neutral taste and high smoke point, making it great for a light, clean-tasting dressing.
Cheese Alternative (Nutritional Yeast) — For a dairy-free, cheesy flavor, sprinkle in a tablespoon of nutritional yeast instead of Parmesan. It adds a savory, umami depth to the salad.

Serving Suggestions

This vibrant Green Goddess Cabbage Salad is incredibly versatile. Here are some ideas for pairings, occasions, and presentation to make it shine.

Perfect Pairings: Serve it alongside grilled chicken or seared salmon for a light, satisfying meal. It also cuts through the richness of creamy pasta dishes or a hearty quiche.
Weekend Cookout Star: Bring this crunchy salad to a barbecue or potluck. Its cool, creamy texture is the ideal counterpoint to smoky burgers, ribs, and brats.
Meal Prep Champion: Pack it for lunch with a hard-boiled egg or some chickpeas for added protein. The cabbage and kale hold up beautifully for days.
Elegant Starter: For a dinner party, serve smaller, artfully arranged portions on individual plates garnished with extra herbs and edible flowers.
Texture Contrast: Add a final sprinkle of toasted sunflower seeds, pepitas, or crunchy croutons right before serving for an extra textural pop.
Wrap or Bowl Base: Use this Green Goddess Cabbage Salad as a hearty base for a nourish bowl or stuff it into a whole-wheat wrap with sliced avocado.

No matter how you serve it, this salad’s fresh flavors and satisfying crunch are sure to be a hit.

Common Mistakes to Avoid

Mistake: Using a dull knife to shred the cabbage, which can bruise the leaves and make them watery. Fix: Use a sharp chef’s knife or mandoline for clean, crisp shreds that hold the dressing better.
Mistake: Skipping the salting step for the cabbage, resulting in a soggy, limp salad. Fix: Lightly salt the shredded cabbage and let it drain in a colander for 15-20 minutes, then rinse and pat dry.
Mistake: Over-blending the Green Goddess dressing until it becomes thin and separates. Fix: Pulse ingredients just until combined to maintain a creamy, emulsified texture with body.
Mistake: Using only parsley for the herb base, which makes the dressing one-dimensional. Fix: Blend a trio of fresh herbs like parsley, chives, and tarragon for a complex, authentic Green Goddess flavor.
Mistake: Adding the dressing too early, causing the cabbage to wilt before serving. Fix: Toss the salad with the dressing just 10-15 minutes before eating to preserve maximum crunch.
Mistake: Forgetting an acidic component in the dressing, leaving it flat and overly rich. Fix: Balance the creamy avocado and mayo with a bright splash of lemon juice or white wine vinegar.
Mistake: Not toasting nuts or seeds for garnish, missing an opportunity for added flavor and texture. Fix: Lightly toast pumpkin seeds or almonds in a dry pan to bring out their nuttiness before sprinkling on top.
Mistake: Using bottled mayonnaise instead of a high-quality brand or homemade, which can overpower the fresh herbs. Fix: Opt for a neutral, high-quality mayo or a light avocado-based mayo to let the herbs shine.
Mistake: Cutting all ingredients the same size, creating a monotonous mouthfeel. Fix: Vary your cuts—fine shreds for cabbage, small herbs for the dressing, and chunky pieces for add-ins like cucumber or radish.

Storing Tips

Fridge: Store your Green Goddess Cabbage Salad in an airtight container in the refrigerator for up to 3-4 days. For best texture, keep the dressing separate and toss just before serving.
Freezer: Freezing is not recommended for this salad, as the cabbage and fresh herbs will become limp and watery upon thawing, compromising the signature crisp texture.
Reheat: This Green Goddess Cabbage Salad is designed to be served cold. Reheating is not advised. If stored properly in the fridge, it should be enjoyed chilled directly from the refrigerator.

Always refrigerate your salad within two hours of preparation to prevent bacterial growth. For food safety, discard any salad left at room temperature for longer than two hours, or one hour if the ambient temperature is above 90°F (32°C).

Conclusion

This vibrant Green Goddess Cabbage Salad is a perfect, crunchy meal-prep staple. For more fresh and hearty salad ideas, try our Asian Edamame Peanut Crunch Salad Recipe or Crispy Chili Lime Garbanzo Beans Salad Recipe. Give this recipe a try and let us know what you think in the comments!