There’s something undeniably fresh and vibrant about a big bowl of Green Goddess Salad. With its crisp greens, creamy herb-packed dressing, and satisfying crunch, this dish delivers bold flavor in every bite. It’s the kind of salad that turns heads—and converts even the most skeptical salad eaters into fans.

I first made this salad on a whim after an overzealous trip to the farmer’s market left me with way too many herbs. What started as a clean-out-the-fridge experiment quickly turned into a staple recipe. It’s light yet filling, great on its own or served as a side, and honestly? I could eat it every single day.

Let’s dive into why this gorgeous salad deserves a spot in your weekly rotation.

Why You’ll Love This Green Goddess Salad

Get ready to fall in love with your new go-to salad. This Green Goddess Salad isn’t just good for you—it’s crave-worthy, customizable, and shockingly easy to throw together.

First, the flavor. That iconic Green Goddess dressing is rich, tangy, and bursting with herby goodness. When it coats crisp cabbage, cucumbers, and scallions, the result is something truly next-level. It tastes indulgent while still feeling clean and nourishing.

Second, this salad is incredibly easy to make. Everything comes together in one bowl, and the dressing whizzes up in seconds in a blender or food processor. You can prep it ahead of time and toss it all together when you’re ready to eat.

It’s also budget-friendly and meal-prep approved. Most of the ingredients are inexpensive pantry staples or produce aisle regulars. Make a big batch and enjoy it all week—just store the dressing separately until you’re ready to serve.

And let’s not forget how versatile this recipe is. You can add a protein like grilled chicken, swap in different veggies, or spoon the dressing over grain bowls or roasted veggies. The possibilities are endless.

So whether you’re feeding your family, meal-prepping lunches, or showing off at a potluck, this Green Goddess Salad has your back.

Ingredients Notes

What makes this salad so special is its bright, clean combination of fresh produce and herbs. Each ingredient plays a key role in building flavor and texture.

The base of the salad is green cabbage, finely shredded for maximum crunch. It holds up well to the creamy dressing and stays crisp even after sitting for a day or two in the fridge. You can also use Napa cabbage or even romaine if you prefer a lighter texture.

Next up: Persian cucumbers. These little guys are thin-skinned, seedless, and wonderfully crisp. Slice them thinly for the best texture. If you can’t find Persian cucumbers, English cucumbers work well too—just remove the seeds to avoid watering down the salad.

Green onions bring a mellow bite that balances the richness of the dressing. Use both the white and green parts for flavor and color. Thinly slicing them helps them blend seamlessly into the salad.

The real star here is the Green Goddess dressing. Made with fresh basil, parsley, garlic, lemon juice, olive oil, and a touch of Greek yogurt or avocado, it’s creamy, zesty, and packed with bright herbal flavor. You can easily adjust the herb blend based on what’s in season or what you have on hand.

To make the dressing, a blender or food processor is essential. It helps emulsify the herbs and oil into a silky, pourable dressing that clings beautifully to the cabbage. You’ll also need a sharp knife for prepping the vegetables and a large mixing bowl to bring everything together.

How To Make This Green Goddess Salad

Making this salad is a breeze, but there are a few tips that make all the difference. Let me walk you through it step by step.

Start by prepping your vegetables. Finely shred your green cabbage—it should be almost coleslaw-thin for the best texture. Slice your cucumbers into thin rounds or half-moons, depending on their size. Chop your green onions finely so they distribute evenly throughout the salad.

Next, make your Green Goddess dressing. In a blender or food processor, combine fresh basil, parsley, garlic, lemon juice, olive oil, Greek yogurt or avocado, salt, and pepper. Blend until completely smooth. Taste and adjust the seasoning if needed. The dressing should be tangy, creamy, and vibrantly green.

Now it’s time to assemble. In a large bowl, toss together the cabbage, cucumbers, and green onions. Pour the dressing over the top and toss thoroughly to coat every piece. You want the dressing to cling to the cabbage like a slaw—don’t be shy.

Let the salad sit for about 10 minutes before serving. This gives the flavors time to meld and the cabbage to soften just slightly without losing its crunch.

From start to finish, this salad takes about 20 minutes to prepare. It’s quick enough for a weeknight dinner yet beautiful and flavorful enough for entertaining.

Storage Options

One of the best parts about this salad is how well it keeps. Even with the dressing, it holds up better than most leafy salads thanks to the sturdy cabbage base.

If you plan to store leftovers, keep the dressing separate and add it just before serving. This way, the vegetables stay crisp for up to 3 days in an airtight container in the refrigerator.

If the salad is already dressed, you can still store it in the fridge for 1-2 days. It may soften slightly, but it will still be delicious—kind of like a tangy, herby slaw.

The dressing itself will last in the refrigerator for up to 5 days. Store it in a glass jar or airtight container, and give it a quick shake or stir before using again.

To rehydrate a chilled, dressed salad, you can toss in a little squeeze of lemon juice or a drizzle of olive oil before serving to freshen it up.

Variations and Substitutions

One of the things I love most about this salad is how easy it is to adapt. The base recipe is perfect as-is, but it also invites creativity depending on your mood or what’s in your fridge.

To make it heartier, try adding grilled chicken, shrimp, or tofu on top. This turns it into a complete meal while still keeping things light and refreshing.

Not a fan of cabbage? No problem. You can substitute romaine, kale, or shredded Brussels sprouts for a different texture. Just keep the veggies crunchy so the dressing has something to cling to.

For a dairy-free version, use avocado in place of Greek yogurt in the dressing. It adds the same creaminess and richness, with a buttery twist that works beautifully with the herbs.

Feel like switching up the herbs? Go for it! Try cilantro, dill, mint, or chives depending on your personal tastes. Just keep the ratio of fresh herbs high for that signature Green Goddess flavor.

And if you’re craving a little crunch, add toasted almonds, pumpkin seeds, or crushed pita chips on top for extra texture. It’s an easy way to elevate each bite.

So don’t be afraid to get creative with this one. The Green Goddess Salad is all about fresh flavor, and it’s just waiting for you to make it your own.