Description
Make this healthy & delicious Viral Green Goddess Salad with creamy dressing with easy customization. It’s great as a “dip” with tortilla chips or wrap it up in a tortilla or pita. It’s perfect for meal prep or sharing! If meal prepping, store the dressing separately until serving.
Ingredients
For the Salad
- 1 small head green cabbage, finely chopped
- 3-4 baby cucumbers (or 1 large cucumber), diced
- 1 bunch green onions or scallions, thinly sliced
- 2 tablespoons finely chopped chives (optional but recommended for extra flavor)**
For the Dressing
- 1 cup loosely packed fresh basil leaves
- 1 cup fresh spinach
- 2 cloves garlic
- 1 small shallot, roughly chopped
- 1/4 cup extra virgin olive oil (or flesh of 1 small avocado)
- Juice of 1 lemon (~ 1 tablespoon fresh lemon juice)
- 2 tablespoons rice vinegar
- 1/4 cup nuts of your choice (I used raw, unsalted cashews and walnuts)
- 1/3 cup nutritional yeast
- 3/4 teaspoon salt
- Optional: 2 tablespoons chopped chives if you have them
Instructions
- Prep the Veggies: Remove the outer leaves of the cabbage, then core and finely chop it. Wash the cucumber (I leave the skin on) and finely chop it (and extra chives if using). Finely slice the green onions. Place all the chopped veggies in a large mixing bowl.
- Blend the Dressing: Combine all the dressing ingredients in a blender. Blend until smooth and creamy. Adjust consistency with a splash of water if needed.
- Assemble the Salad: Pour the dressing over the chopped veggies. Mix well to ensure every piece is coated with the flavorful dressing.
This salad tastes amazing immediately but is even better after sitting for 10-20 minutes to let cabbage soak up the dressing flavor. Serve as a side dish, with tortilla chips as a dip, or rolled up in a wrap or pita for a light, plant-based meal.
Keeps in the fridge, covered, for up to 3 days. It’s best to store the dressing and chopped veggies separately until serving if you plan to keep it or use it for meal prep.
Notes
**The chives are optional in this recipe to keep costs and amount of ingredients down. I recommend using them, but I’ve made this without and it was still great.