This is one of those salads that doesn’t eat like a salad. It’s finely chopped, almost scoopable, and coated in a creamy, herby dressing that clings to every little piece.
So you get flavour in every bite.
It’s fresh, yes. But it’s also oddly addictive. The kind of thing you keep going back to with a spoon, straight from the bowl.
Wondering how something made mostly of greens can taste this good.
For the Salad
- Green Cabbage – the base of the salad, finely chopped for that signature “confetti” texture that makes this so scoopable.
- English Cucumber – adds freshness and a juicy crunch that keeps the salad light.
- Chives – bring a mild onion flavor without overpowering the dressing.
- Green Onions (Scallions) – for extra bite and a bit more depth of flavor.
For the Green Goddess Dressing
- Fresh Basil – the main herb that gives the dressing its bold, fresh flavor.
- Fresh Spinach – adds body, color, and a subtle earthiness.
- Garlic – for a punch of savory flavor.
- Shallot – slightly sweet and milder than onion, it rounds out the dressing.
- Lemon Juice – brightens everything up and balances the richness.
- Olive Oil – helps create a smooth, rich consistency.
- Nuts (Cashews recommended) – make the dressing creamy and satisfying.
- Nutritional Yeast – adds a cheesy, umami flavor without dairy.
- Salt – enhances all the flavors.
- Rice Vinegar – adds a gentle tang and balance.
- Extra Chives (optional) – for garnish and an extra pop of flavor.
Viral Green Goddess Chopped Salad
This vibrant, herb-packed salad is a refreshing option that works just as well as a light main as it does alongside your favorite dishes. Packed with finely chopped vegetables and a creamy green dressing, it’s satisfying, flavorful, and easy to make.
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PinServings: 12
Notes
Ingredients
Salad:- 1 small head green cabbage (approximately 6 to 8 cups)
- 1 large English cucumber
- 1/4 cup fresh chives
- 1 bunch green onions or scallions (approximately 6 to 8)
- 1 cup fresh basil leaves
- 1 cup fresh spinach
- 2 cloves fresh garlic
- 1 small shallot
- 2 lemons, juiced
- 1/4 cup olive oil
- 1/4 cup nuts of your choice (we used unsalted cashews)
- 1/3 cup nutritional yeast (we used Bob’s Red Mills)
- 1 teaspoon salt
- 2 Tablespoons rice vinegar
- A few additional chives (optional)
Instructions
- Rinse all vegetables thoroughly. Finely chop the cabbage, cucumber, chives, and green onions to your preferred size. For a more textured salad, aim for very small, confetti-like pieces. Transfer everything into a large mixing bowl.
- In a blender or food processor, combine the lemon juice, olive oil, and rice vinegar. Add the remaining dressing ingredients.
- Blend until the mixture becomes smooth and thick but still easy to pour.
- Pour the dressing over the chopped vegetables.
- Toss everything together until evenly coated, then serve and enjoy.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to one week. For best freshness, store the dressing separately and combine just before serving.
- Do I really need to chop everything so small?
Yes, yes, and yes. This is what makes the salad. The finer the chop, the better the texture—and more importantly, the more dressing you get in every single bite. - Can I make the dressing without a blender?
You can, but it won’t be quite the same. A blender or food processor gives you that smooth, creamy, cling-to-everything consistency we’re after here. - Why is my salad turning watery?
Too much moisture on the veggies. Make sure everything is nice and dry before chopping and mixing so the dressing stays thick and luscious. - Can I make this ahead of time?
Absolutely. Just keep the dressing separate and toss everything together right before serving so it stays fresh and crisp. - How can I make it more filling?
Easy fix. Add some protein—grilled chicken, shrimp, or even chickpeas. It turns this into a full-on meal without any extra fuss.
