Viral Green Goddess Salad
A crunchy cabbage-based salad tossed in a creamy green herb dressing.
In a nutshell: This authentic american viral green goddess salad comes together in just 15 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
This viral salad is packed with crisp cabbage, cucumbers, and chives, all tossed in a garlic, spinach, and basil dressing that acts like a dip.
Key Equipment
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Chef's Pro-Tips
- Dry Greens Thoroughly: Use a salad spinner to remove every drop of water from the greens. Wet leaves repel vinaigrette and dilute the dressing's punch.
- Dress Just Before Serving: Toss with dressing within 5 minutes of sitting down to eat. Salt in vinaigrettes pulls moisture from crisp produce if left sitting too long.
- Season with Flaky Sea Salt: A finishing sprinkle of Maldon or coarse sea salt right over dressed greens elevates all the garden flavors instantly.
Ingredients
4
servings
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½ head green cabbage, finely shredded
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2 medium persian cucumbers, diced
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¼ cup chives, chopped
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1 cup fresh baby spinach, for dressing
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1 cup fresh basil leaves, for dressing
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2 cloves garlic, for dressing
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¼ cup olive oil, for dressing
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¼ cup cashews, soaked, for dressing
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Step-by-Step Instructions
Dice the Greens
Finely shred and chop the green cabbage, cucumbers, and chives into tiny, uniform pieces. Place them in a large mixing bowl.
Blend the Dressing
In a blender, combine the spinach, basil, garlic, olive oil, lemon juice, soaked cashews, and a pinch of salt. Blend on high until completely smooth and creamy.
Toss and Dip
Pour the green dressing over the cabbage mixture and toss thoroughly until well coated. Serve cold as a salad or as a dip with tortilla chips.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
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View on AmazonFrequently Asked Questions
It's great as a salad on its own, but the recipe also suggests serving it as a dip with tortilla chips — the finely chopped texture makes it perfect for scooping.
Yes — soaked cashews blend into a much creamier dressing. If you're short on time, cover them with boiling water for 15-20 minutes instead of an overnight soak.
Yes — kale or romaine can stand in for the cabbage. Just chop everything finely so every bite gets coated in dressing.
Store leftover dressing in an airtight jar in the refrigerator. Give it a good shake before using since the olive oil may separate.
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