If you spend any time on TikTok or Pinterest, you have definitely seen this Green Goddess Salad. It’s the viral recipe that took the internet by storm, and for good reason. It’s crunchy, fresh, and coated in a creamy green dressing that tastes indulgent but is actually packed with spinach and nuts.
This salad is not your typical « sad diet lettuce. » It’s a chopped salad, meaning everything is diced small so you can eat it with a spoon—or even better, scoop it up with tortilla chips like a dip! It’s the perfect healthy lunch for January when you want a reset without sacrificing flavor.
Why This Salad Went Viral
- It lasts in the fridge: Cabbage doesn’t wilt like lettuce, so you can dress it and eat it for days.
- It’s a « Salad Dip »: Eating salad with chips? Yes, please. That crunch factor changes everything.
- Nutrient Dense: The dressing is essentially a multivitamin in liquid form, thanks to the spinach, basil, and walnuts.
Ingredients You’ll Need
For the Salad Base:
- 1 small head of green cabbage, finely diced
- 3-4 baby cucumbers, diced
- 1 bunch green onions (scallions), sliced
- 1/4 cup chives, chopped
For the Green Goddess Dressing:
- 1 cup fresh spinach (packed)
- 1 cup fresh basil leaves
- 1-2 cloves garlic
- 1 small shallot
- 2 lemons, juiced (about 1/3 cup)
- 1/4 cup olive oil
- 1/4 cup nuts (walnuts or cashews work best for creaminess)
- 1/3 cup nutritional yeast (for cheesy flavor) or parmesan cheese
- 1 teaspoon salt
- 1 tablespoon rice vinegar
Step-by-Step Instructions
Step 1: Chop the Veggies (10 Minutes)
The key to this salad is the chop. You want everything to be roughly the same size—very small pieces.
Wash your cabbage and cucumbers. Finely dice the cabbage into confetti-sized pieces. Do the same with the cucumbers and green onions. Place everything in a very large mixing bowl.
Pro Tip: If you hate chopping, you can pulse the cabbage in a food processor, but be careful not to turn it into coleslaw mush!
Step 2: Blend the Dressing (5 Minutes)
In a high-speed blender, combine all the dressing ingredients: spinach, basil, garlic, shallot, lemon juice, olive oil, nuts, nutritional yeast, salt, and vinegar.
Blend on high until completely smooth and creamy. It should look like a thick green smoothie or pesto. If it’s too thick to blend, add a tiny splash of water or more lemon juice.
Step 3: Mix and Marinate
Pour the dressing over the chopped vegetables. Mix thoroughly until every piece of cabbage is coated in green goodness.
Taste and adjust salt if needed.
Wait 10 minutes: While you can eat it right away, this salad tastes even better after sitting for 10-15 minutes. The acid in the dressing softens the cabbage slightly, making it easier to digest.
Serving Suggestions
- As a Dip: Serve with blue corn tortilla chips or pita chips.
- As a Side: Perfect alongside grilled chicken or fish.
- In a Wrap: Stuff it into a tortilla with some hummus for a quick vegan lunch.
- On Toast: Top a slice of sourdough with avocado and a scoop of this salad.
Nutrition Information (Per Serving)
- Calories: 280
- Protein: 8g
- Fat: 20g (healthy fats from nuts/oil)
- Carbs: 18g
- Fiber: 6g
Storage Instructions
Store in an airtight container in the refrigerator for up to 4 days. Unlike lettuce salads, this one stays crunchy! Give it a stir before serving as the liquids might settle at the bottom.
Final Thoughts
This Green Goddess Salad proves that eating your greens doesn’t have to be boring. It’s vibrant, garlicky, tangy, and crunchy. It’s the perfect recipe to kickstart your healthy eating habits in 2026.
Pin this to your « Easy Lunch Ideas » board and get your blender ready!
