Green Goddess Cabbage Salad 

Why You’ll Love This Recipe

• Packed with vitamins, fiber, and antioxidants
• Crunchy, creamy, and full of fresh flavors
• Quick and easy to make in under 20 minutes
• Versatile—enjoy it as a side or add protein for a full meal
• Great for meal prep and stays fresh in the fridge

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Green cabbage, shredded
• Fresh parsley
• Fresh cilantro
• Green onions
• Avocado
• Greek yogurt or mayonnaise
• Lemon juice
• Olive oil
• Garlic
• Dijon mustard
• Salt and pepper
• Pumpkin seeds or sunflower seeds (optional for crunch)

Directions

1. Prepare the vegetables: Shred the cabbage finely and place it in a large bowl. Chop the parsley, cilantro, and green onions, then add them to the cabbage.
2. Make the dressing: In a blender or food processor, combine avocado, Greek yogurt (or mayonnaise), lemon juice, olive oil, garlic, Dijon mustard, salt, and pepper. Blend until smooth and creamy.
3. Toss the salad: Pour the dressing over the cabbage mixture and toss until well coated.
4. Add toppings: Sprinkle pumpkin or sunflower seeds on top for added texture, if desired.
5. Serve and enjoy: Let the salad sit for 5–10 minutes to allow the flavors to meld, then serve immediately or store for later.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Total Time: 15 minutes

Variations

• Add Protein: Toss in grilled chicken, shrimp, or chickpeas for a protein-packed meal.
• Vegan Option: Use dairy-free yogurt or vegan mayo in the dressing.
• Extra Crunch: Add sliced almonds, crispy chickpeas, or crushed nuts.
• Spicy Kick: Mix in a pinch of red pepper flakes or a chopped jalapeño for heat.
• More Greens: Include baby spinach, kale, or shredded Brussels sprouts for variety.

Storage/Reheating

• Storage: Keep the salad in an airtight container in the refrigerator for up to 3 days. The flavors will develop over time, making it even tastier.
• Reheating: This salad is best served cold, so no reheating is needed!

FAQs

Can I make this salad ahead of time?

Yes! It actually tastes better after sitting for a few hours as the flavors meld together.

What type of cabbage works best?

Green cabbage is ideal, but you can also use Napa cabbage or a mix of green and purple cabbage for color.

Can I substitute Greek yogurt in the dressing?

Absolutely! You can use sour cream, regular yogurt, or a dairy-free alternative.

Is this salad gluten-free?

Yes! All the ingredients are naturally gluten-free.

How can I make the dressing thinner?

Add a little water or extra lemon juice to achieve your desired consistency.

Can I add fruit for sweetness?

Yes! Try adding sliced apples, pears, or dried cranberries for a hint of natural sweetness.

What pairs well with this salad?

It goes great with grilled meats, fish, or as a side for sandwiches and wraps.

Can I use store-bought green goddess dressing?

Of course! A high-quality store-bought version works well if you’re short on time.

How do I keep the cabbage from getting soggy?

Store the dressing separately and mix it in right before serving to maintain crunchiness.

What can I use instead of avocado in the dressing?

Swap it for extra Greek yogurt or tahini for a creamy texture.

Conclusion

Green Goddess Cabbage Salad is a refreshing, flavorful, and nutrient-rich dish that’s perfect for any occasion. With its creamy avocado dressing, crisp cabbage, and fresh herbs, this salad is both delicious and wholesome. Whether you’re meal prepping or serving it fresh, this recipe is sure to be a favorite!

Green Goddess Cabbage Salad 

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This Green Goddess Cabbage Salad is a fresh, vibrant, and nutrient-packed dish featuring crunchy cabbage, crisp veggies, and a creamy, herbaceous Green Goddess dressing. It’s a perfect light lunch, side dish, or meal prep salad. With its refreshing flavors and wholesome ingredients, this salad is both healthy and delicious!

• Author: Laura
• Prep Time: 10min
• Total Time: 10min
• Yield: 4servings
• Category: salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

For the Salad

• 4 cups green cabbage (shredded)
• 1 cup purple cabbage (shredded, optional for color)
• 1 cup cucumber (diced)
• 1 cup snap peas (sliced)
• ½ cup green onions (chopped)
• ½ cup fresh herbs (parsley, cilantro, or basil)
• ½ avocado (sliced, optional)
• ¼ cup pumpkin seeds or sliced almonds (for crunch)

For the Green Goddess Dressing

• ½ cup Greek yogurt (or vegan alternative)
• ¼ cup mayonnaise (or extra yogurt for a lighter version)
• 1 small garlic clove (minced)
• 1 tbsp lemon juice
• 1 tbsp olive oil
• ½ cup fresh herbs (basil, parsley, and chives)
• 1 tsp Dijon mustard
• ½ avocado (for creaminess)
• Salt & pepper to taste
• 2 tbsp water (to thin, if needed)

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Instructions

• Prepare the dressing: In a blender or food processor, combine all dressing ingredients. Blend until smooth and creamy. Adjust seasoning as needed.
• Assemble the salad: In a large bowl, combine green and purple cabbage, cucumber, snap peas, green onions, and fresh herbs.
• Toss: Drizzle the Green Goddess dressing over the salad and toss to combine.
• Top & Serve: Add sliced avocado and sprinkle with pumpkin seeds or almonds for extra texture. Serve immediately or refrigerate for later.

Notes

• Make it Vegan: Use dairy-free yogurt and omit mayonnaise or replace it with extra olive oil.
• Protein Boost: Add grilled chicken, shrimp, tofu, or chickpeas.
• Storage: Store in an airtight container for up to 3 days. Keep the dressing separate until ready to serve.