Green Goddess Salad
This is the salad that broke my husband's 'salad isn't a meal' stance. Everything gets chopped fine enough that you get a little of everything in each bite — cabbage, cucumber, green onion — all coated in a blender dressing that tastes like the inside of a really good herb garden. It's the one I bring to potlucks and come home with an empty bowl every single time.
This is the salad that broke my husband's 'salad isn't a meal' stance. Everything gets chopped fine enough that you get a little of everything in each bite — cabbage, cucumber, green onion — all coated in a blender dressing that tastes like the inside of a really good herb garden. It's the one I bring to potlucks and come home with an empty bowl every single time.
Instructions
- 1
Make the dressing first. Combine the yogurt, basil, parsley, garlic, lemon juice, olive oil, and salt in a blender. Blend until smooth and shockingly green. Taste and add more salt or lemon if it needs it.
Tip: A high-speed blender gives the smoothest texture, but a food processor works too — just run it a little longer. - 2
Finely chop the cabbage and dice the cucumber into small, even pieces. Slice the green onions thin. Toss everything together in a large bowl.
- 3
Pour the dressing over the vegetables and toss until every piece is coated. Let it sit for 5-10 minutes — the cabbage softens just slightly and the flavors meld.
Make It Your Own
- Vegan version: Swap the Greek yogurt for a thick plant-based yogurt or use half an avocado blended into the dressing base.
- Add protein: Grilled chicken, chickpeas, or crumbled tempeh turn this from a side into a main.
- More crunch: A handful of toasted sunflower seeds or chopped almonds on top.
The Fine Chop Matters
Don’t skip the knife work here. The magic of this salad is that every forkful has a little of everything because the pieces are small and evenly sized. A rough chop gives you big chunks of cabbage that don’t pick up the dressing properly.
Storage
Store the dressed salad in the fridge for up to 3 days. The cabbage holds its crunch surprisingly well. If meal-prepping, keep the dressing separate and toss just before eating for maximum freshness.