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This crunchy Green Goddess Salad mixes finely chopped veggies with a smooth, herb-loaded dressing that adds a pop of flavor to any meal. The mix of crispy textures and creamy sauce makes this dish both filling and good for you.
I came up with this when I needed to use up all the herbs growing in my garden last year. What began as a quick bite for myself has turned into my favorite thing to bring to gatherings where everyone always wants to know how to make it.
Ingredients
- Iceberg lettuce or cabbage: Makes up the crispy foundation that gives this salad its satisfying bite
- Persian cucumbers: Offer a cool juiciness and snap without the harsh taste you get from bigger cucumber types
- Green onions: Add a gentle onion flavor that works well with the herbs without taking over
- Fresh chives: Give a light oniony taste and pretty green bits throughout
- Lemons: Add zesty tang that cuts through the richness of the nuts and oil
- Olive oil: Forms the smooth base for your dressing; pick a nice one since you'll taste it
- Rice vinegar: Brings a mild tartness that's gentler than other vinegar types
- Fresh garlic: Gives the dressing deeper flavor and a touch of warmth
- Shallot: Adds a unique sweet-yet-mild onion kick that regular onions just can't match
- Fresh basil: Provides that key herbal note that makes the dressing special
- Spinach: Packs extra nutrients while making the color even greener
- Nutritional yeast: Delivers a cheese-like savory punch while keeping things plant-based
- Walnuts: Make the dressing thick and creamy while adding good fats
- Salt: Pulls all the flavors together and makes everything pop
Step-by-Step Instructions
- Prepare the vegetables:
- Carefully dice the cabbage or lettuce into tiny bits about a quarter inch big. Cutting them small helps the dressing coat everything properly. Then dice the cucumbers into little cubes and slice the green onions and chives very thin. Throw all your chopped veggies in a big bowl and mix them up.
- Blend the dressing:
- Put all your dressing stuff in the blender with the wet things first to help it blend better. Start with the lemon juice, olive oil and rice vinegar before adding garlic, shallot, herbs, nutritional yeast, walnuts and salt. Turn it on high until it's totally smooth, which usually takes about a minute. You'll end up with a bright green, creamy mixture.
- Combine and serve:
- Pour your freshly made dressing over the veggies and mix it all around until every little piece gets coated in that green goodness. You can eat it right away, but it tastes even better if you let it sit for half an hour first.
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I now think of nutritional yeast as my hidden weapon for plant meals. It turns this dressing into something so tasty that even my friends who love cheese don't miss dairy when they eat this salad. I always keep some in my kitchen now.
Make Ahead and Storage
This salad actually gets better after sitting a bit as the veggies soften slightly in the dressing but still stay crisp. You can make it up to a day ahead, making it great for parties. Keep it in a sealed container in your fridge for up to 3 days, though the veggies will get softer over time.
Versatile Serving Options
While it's great by itself, this Green Goddess salad works amazingly on top of tacos or grain bowls. I love serving it next to some grilled chicken or tofu. It also makes a fantastic dip with tortilla chips or pita bread at get-togethers where people can scoop up all that finely chopped goodness.
Customization Ideas
Don't be afraid to switch things up based on what's in season or what you like. Try using kale instead of cabbage or throw in some avocado for extra smoothness. If you want more protein, add some chickpeas or white beans. You can also switch up the herbs depending on what you've got – try cilantro, rosemary or thyme for completely different but equally yummy versions.
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This easy but colorful dish will definitely become a tasty addition to your regular meals.
Frequently Asked Questions
- → Can I switch out the cabbage here?
Totally! Iceberg lettuce fits nicely, as does romaine, kale (just massage to soften it first), or even broccoli slaw if you're after some variety in texture but want to stick with the green vibes.
- → What can stand in for nutritional yeast?
If vegan isn’t a concern, Parmesan works great. For a vegan option, white miso paste (about 1-2 tablespoons) gives a similar savory kick, though it’s not exactly the same flavor.
- → How long does it stay good?
In the fridge, the salad will stay fresh for 2-3 days if sealed in a container. The dressing on its own is good for up to 5 days. Mix everything fresh for the best crunch.
- → Can I prep it ahead of time?
Yes, no problem! Prep the vegetables and dressing separately and keep them in sealed containers in the fridge. Combine what you need before eating to avoid soggy greens.
- → What proteins go well with this dish?
Grilled chicken, baked tofu, chickpeas, seared salmon, or even hard-boiled eggs are fantastic with this salad. The dressing’s bright, herby punch works with almost anything!
- → Can I make the dressing without blending?
A blender is ideal, but you can get by with some finely chopping. Cut everything small and whisk it together. It’ll be chunkier, or try using an immersion blender in a deep bowl for smoother results.