Made with green cabbage, crunchy cucumbers, and feta cheese, then coated in a creamy lemony-herb dressing, this Green Goddess Salad is great on its own, as a side, a dip, or enjoyed over toast or carnitas!

chopped cucumber and cabbage salad with feta cheese

Green Goddess Salad Recipe

This Green Goddess Salad recipe was all the rage on TikTok a couple years ago thanks to the fabulous creator Baked By Melissa. I finally made it (with some tweaks to suit my family, what I had on hand, and I didn’t need it to be vegan) and I can definitely see what all the fuss is about!

The dressing is a bit different than my other green goddess dressing. This one gets its creaminess from avocado and Parmesan, whereas my other green goddess includes mayonnaise and sour cream. They’re both made with lots of fresh herbs and lemon, though. It coats crunchy cabbage and cucumbers (my fav!) and I can’t get enough of it.

The recipe as a whole is very forgiving, adding or subbing what you have available, and can be enjoyed as a salad, a dip with chips, over carnitas, or cottage cheese toast, just to name a few.

Green Goddess Salad in mixing bowl with spatula

Ingredients Needed

Here’s what you’ll need to make this green goddess salad.
(Be sure to scroll below to the printable recipe card for details and measurements.)

For the Salad

Veggies – Green cabbage, Persian cucumbers, and scallions are the base of the salad providing great crunch!
Chives – These have a mild onion flavor with a hint of garlic.
Feta cheese – Adds a salty flavor that pairs well with the other ingredients.

For the Dressing

Olive oil – The base of the dressing for richness and necessary moisture.
Lemon juice – A squeeze of fresh lemon juice really makes the salad pop.
Rice vinegar – Adds a nice zing!
Garlic and Shallot – For aromatics, flavor, and a subtle peppery taste.
Spinach, Basil and Dill – For wonderful flavor and earthy undertones. See note below.
Avocado – This makes the dressing nice and creamy, while also adding flavor and nutrients.
Cashews – Raw unsalted cashews give the dressing some body.
Parmesan – Preferably grated fresh off the block for best flavor.
Salt and Pepper – For flavor.
Water – To thin out the dressing a bit.

Can I Use Different Herbs?

Green goddess dressing is herb centric and very versatile depending on what you have on hand and personal preference. I love basil and dill, but flat-leaf parsley leaves, chives, tarragon leaves, and dill are a wonderful combination if your garden is bursting with a variety. Note that the end flavor really depends on which herbs you choose to include.

How to Make Green Goddess Salad

This salad comes together so easily with a bit of chopping and mixing.
(Be sure to scroll below to the printable recipe card for details and measurements.)

Prep the veggies. Wash, dry, and finely dice up all the veggies and chives; transfer to a large mixing bowl.
Make the dressing. Add all the dressing ingredients to blender or food processor in the order listed (liquids should be first), except the water. Blend until smooth. Test the consistency and if needed add in some of the water and blend again.
Toss. Pour the dressing in the bowl over the chopped veggies and mix well.
Enjoy. You can enjoy this on its own, as a side to any protein, over toast, or as a dip with chips!

Proper Storage

The salad is best enjoyed pretty soon after being assembled when the veggies are crunchy. If you don’t think you’ll be eating the entire salad at once, I recommend only dressing portions of it and storing the rest for later. The dressing will keep for up to 5 days in an airtight container in the fridge.

More Healthy Salads To Try

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Green Goddess Salad

5 from 1 Rating

Made with cabbage, cucumbers, feta cheese, and coated in a creamy lemony-herb dressing, this Green Goddess Salad is great as a side or dip!

Print Recipe Rate Recipe Pin Recipe

Prep Time 25

Total Time 25

Servings: 6

Ingredients

FOR THE SALAD

1 small head green cabbage , finely diced
3 small Persian cucumbers , washed and dried, finely diced
3 scallions , diced
1/4 cup chives , diced
1/2 cup crumbled feta cheese

FOR THE DRESSING

1/4 cup olive oil
2 lemons , juiced
2 tablespoons rice vinegar
2 cloves garlic
1 small shallot
1 cup fresh basil leaves
1 cup fresh spinach
2 tablespoons fresh dill
1/2 small ripe avocado , cubed
1/2 cup raw cashews (or walnuts)
1/3 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1/4 cup water , if needed

FOR SERVING

Pita chips or tortilla chips

Instructions

Wash, dry, and finely dice up all the veggies and chives; transfer to a large mixing bowl with the feta cheese.
Add all the dressing ingredients to blender or food processor in the order listed (liquids should be first), except the water. Blend until smooth. Test the consistency and if needed add in some of the water and blend again.
Pour the dressing in the bowl over the chopped veggies and mix well.
You can enjoy this on its own, as a side to any protein, as a dip with chips, or over cottage cheese toast!

Notes

Use different herbs. Green goddess dressing is herb centric and very versatile depending on what you have on hand and personal preference. I love basil and dill, but flat-leaf parsley leaves, chives, tarragon leaves, and dill are a wonderful combination if your garden is bursting with a variety. Note that the end flavor really depends on which herbs you choose to include.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Salad

Cuisine: American

Keyword: green goddess salad

Green Goddess Salad

Green Goddess Salad Recipe