Green Goddess Salad (Viral) – Easy Crunchy Copycat

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Green Goddess Salad is the crunchy, creamy, scoopable salad everyone keeps making for a reason. You get fresh, crisp bites of cabbage and cucumber coated in a bright green herb dressing that tastes tangy, garlicky, and a little cheesy (thanks to nutritional yeast). It’s wildly satisfying, super snackable, and honestly kind of addictive. If you love easy weeknight dinners, meal prep-friendly lunches, or a better-than-takeout snack moment, this one’s for you.

Introduction

This Green Goddess Salad went viral because it’s not just a salad—it’s a dip, a side, and a full-on I-can’t-stop-eating-this situation. It’s crunchy like coleslaw, but lighter and fresher, with a creamy green goddess dressing that clings to every tiny chopped piece.

The best part is the dressing is blended (no whisking forever), and it’s packed with basil, spinach, scallions, lemon, and cashews for that dreamy texture. It’s the kind of salad you can make once and then keep grabbing from the fridge all week.

If you’re craving a quick, feel-good recipe that tastes bright and bold, you’ll make this Green Goddess Salad again and again. Trust me—everyone asks for the recipe.

Why You’ll Love This Green Goddess Salad

• Ultimate crunchy satisfaction: Every bite is crisp, fresh, and super scoopable—hello, easy snack dinner.
• Better than restaurant: The homemade green goddess dressing tastes bright, tangy, and way more flavorful than bottled.
• Blender-fast & foolproof: Toss everything in the blender and you’re basically done in minutes.
• Meal prep-friendly: Chop once, snack for days—perfect for lunch boxes and easy weeknight dinners.
• Naturally vegan: Cashews and nutritional yeast make it creamy without any dairy.
• Works as a dip or a salad: Eat it with chips, in wraps, on toast, or with a fork.

Ingredients for Green Goddess Salad

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For the salad

• Green cabbage (1 small head): The crunchy base that stays crisp for days; you can swap in napa cabbage for a softer bite.
• Mini cucumbers (3–4) or cucumber (1 large): Adds fresh crunch and juicy texture; English cucumber works great too.
• Chives (1/4 cup, chopped): Brings mild onion flavor; swap in extra scallions if you don’t have chives.
• Scallions (1 bunch, light green and white parts, chopped): Adds zip and that classic green goddess flavor; save the dark green tops for the dressing.

For the creamy green goddess dressing

• Basil leaves (1 cup packed): Big herbal flavor that makes the dressing taste green in the best way; swap some basil for cilantro if you like it.
• Fresh spinach (1 cup packed): Gives color and a mild, clean taste; baby spinach is easiest.
• Garlic (2 cloves): Adds punch; use 1 clove if you want it less sharp.
• Shallot (1 small): Sweet onion flavor without being too strong; a few tablespoons of chopped yellow onion works in a pinch.
• Lemon juice (from 2 lemons): Brightens everything; bottled lemon juice works, but fresh tastes livelier.
• Olive oil (1/4 cup): Makes the dressing smooth and rich; avocado oil is a good substitute.
• Raw cashews (1/4 cup): The secret to creamy texture; sunflower seeds work for a nut-free swap.
• Nutritional yeast (1/3 cup): Adds a savory, cheesy vibe without dairy; grated parmesan can replace it if you’re not keeping it vegan.
• Salt (1 teaspoon): Wakes up the flavors; start here and adjust to taste.
• Rice vinegar (2 tablespoons): Adds gentle tang; apple cider vinegar works too.
• Chives (3–4 whole, optional): Extra herby boost if you have them.
• Scallion dark green tops (from the bunch): Don’t waste them—this is where the bold flavor lives.
• Water (1–4 tablespoons, as needed): Helps the blender catch and makes the dressing silky.

Green Goddess Salad Recipe (How to Make It)

Step-by-Step Image (place this right under the heading):

• 1. Chop the cabbage into very small pieces (think scoopable with a chip). Aim for about 6–8 cups chopped. Dice the cucumbers just as small, then finely chop the chives and the light green/white parts of the scallions. Add it all to a big bowl.
• 2. Load a high-powered blender with the dressing ingredients. Add the liquids first (lemon juice, rice vinegar, olive oil), then the spinach and basil, then the garlic, shallot, cashews, nutritional yeast, salt, optional chives, and the dark green scallion tops.
• 3. Blend on high for 30–60 seconds, stopping to scrape down once, until the dressing is completely smooth and creamy. If it looks too thick or the blender struggles, add 1 tablespoon of water at a time until it’s silky and pourable.
• 4. Taste the dressing before you pour it on. Want it brighter? Add a squeeze of lemon. Want it saltier? Add a pinch. This tiny step makes the salad taste perfect to you.
• 5. Pour most of the dressing over the chopped veggies and toss well. Add more dressing as needed until everything is evenly coated and glossy.
• 6. Serve right away for maximum crunch—or chill for 10–15 minutes if you like it extra cold. Scoop with tortilla chips, pile into a wrap, or eat with a fork.

Tips for Perfect Green Goddess Salad

• Chop it tiny: The finer the chop, the more viral dip salad it feels—and the more dressing sticks to each bite.
• Use a strong blender: A high-powered blender makes the dressing ultra creamy; if yours is weaker, soak the cashews in hot water for 10 minutes first, then drain.
• Add water slowly: A splash makes it smooth; too much makes it thin. Go 1 tablespoon at a time.
• Dress what you’ll eat: For the crunchiest leftovers, store the chopped veggies and dressing separately and mix per serving.
• Balance the tang: Lemon plus vinegar equals zing. If it’s too sharp, blend in 1–2 more tablespoons of olive oil to mellow it.

Variations & Substitutions

• Make it spicy: Blend in 1/2 of a jalapeño (seeds removed for mild) or add a pinch of red pepper flakes.
• Add avocado: Toss in 1 diced avocado right before serving for extra creaminess.
• Protein boost: Add 1 can (15 ounces) chickpeas, drained and rinsed, or serve with grilled tofu cubes.
• Herb swap: Try half basil and half cilantro, or add a small handful of parsley for a different green goddess vibe.
• Nut-free option: Use raw sunflower seeds instead of cashews.
• Lazy shortcut: Use bagged coleslaw mix and finely chop it a bit more—still super tasty on busy weeknights.
• Turn it into a meal: Spoon it into pita pockets or wraps with roasted vegetables.

Make-Ahead & Freezing

• Fridge: This Green Goddess Salad keeps well for 3–5 days in an airtight container. It stays crunchiest if you store the chopped veggies and dressing separately.
• Dressing: The green goddess dressing keeps in the fridge for up to 7 days. If it thickens, stir in a splash of water or lemon juice to loosen it.
• Freezing: I don’t recommend freezing—fresh cabbage and cucumbers get watery and soft after thawing.

Reader Review: I made this Green Goddess Salad once and now I keep a batch in my fridge every week. It’s the only salad my family eats with actual excitement!

Serving Suggestions & Pairings

• Scoop with tortilla chips for the classic viral move.
• Serve alongside salmon, shrimp, or tofu for an easy weeknight dinner.
• Stuff into wraps with roasted sweet potatoes or crispy chickpeas.
• Spoon onto toast with sliced tomatoes for a quick lunch.
• Pair with a simple soup for a cozy, crunchy side.

Printable Recipe Card: Green Goddess Salad (Viral)

Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6 (as a side/snack)

Ingredients

Salad

• 1 small head green cabbage, finely chopped
• 3–4 mini cucumbers (or 1 large cucumber), finely chopped
• 1/4 cup chives, finely chopped
• 1 bunch scallions, light green and white parts, finely chopped

Dressing

• 1 cup basil leaves
• 1 cup fresh spinach
• 2 garlic cloves
• 1 small shallot
• Juice of 2 lemons
• 1/4 cup olive oil
• 1/4 cup raw, unsalted cashews
• 1/3 cup nutritional yeast
• 1 teaspoon salt
• 2 tablespoons rice vinegar
• 3–4 chives (optional)
• Dark green tops from the scallions
• 1–4 tablespoons water, as needed

Instructions

• 1. Chop cabbage, cucumbers, chives, and the light green/white scallion parts very small. Add to a large bowl.
• 2. Add dressing ingredients to a blender (liquids first). Blend until completely smooth, adding water 1 tablespoon at a time if needed.
• 3. Toss dressing with the chopped veggies until evenly coated. Serve right away or chill briefly.

If you make this Green Goddess Salad, leave a rating and a comment—I love hearing how you made it your own. Did you add avocado, chickpeas, or a little heat?