When I first crafted this Chopped Green Goddess Salad, I was on a mission to create something vibrant and refreshing for warm days. Each testing session revealed surprising tweaks to the dressing that enhanced its flavor. This salad, bursting with bright greens and a homemade creamy dressing, soon became a staple in my kitchen. If you enjoy fresh salads, also check out my Maple Roasted Carrots.
About Chopped Green Goddess Salad
Chopped Green Goddess Salad is a delightful blend of fresh ingredients that doesn’t just please the palate but also provides a nutritional boost. I tested it multiple times to get the balance of acidity and creaminess just right, tweaking the dressing each time. This recipe is perfect for gatherings but also easily fits into a busy weekday meal prep.
- Quick prep—10 minutes is all it takes to whip this up.
- Budget-friendly, thanks to affordable fresh veggies.
- A family favorite—everyone enjoys the crunchy textures.
- Green Goddess dressing has roots in American cuisine, celebrated for its herbal notes.
Key Ingredients & Their Roles
- Green Cabbage: Provides a crunchy base; Napa cabbage can be a lighter substitute.
- Persian Cucumbers: Adds freshness and a crisp bite.
- Green Onions: Brings a mild onion flavor that enhances the dressing.
- Cashews: Contributes creaminess to the dressing and can be swapped with almonds.
How to Make Chopped Green Goddess Salad
- In a large bowl, combine chopped cabbage, cucumbers, and green onions, ensuring they’re evenly mixed.
- In a blender, add garlic, shallot, lemon juice, olive oil, cashews, parmesan, rice vinegar, and salt. Blend until the dressing is a bright green and creamy.
- Drizzle the dressing over the veggies, mixing gently until everything is well coated.
- Serve immediately with crispy tortilla chips for added crunch.
Pro Tips & Troubleshooting
- For easier blending, soak cashews in warm water for 10 minutes before use.
- A common mistake is over-blending the dressing, which can make it too runny. Blend just until creamy.
- Try adding chopped avocado for a richer texture during summer months.
- This salad doubles easily for gatherings—just keep the dressing separate until serving.
Storage & Make-Ahead Guide
Store this salad in the refrigerator for up to 3 days. The dressing can be made ahead and kept in a sealed container for a week. I found that storing the salad components separately maintains their crispiness, especially for those who prefer a fresh crunch in every bite.
Serving Suggestions
This salad pairs beautifully with grilled chicken or can be served alongside a refreshing Easy Egg Roll in a Bowl. It also complements lighter dishes, making it a versatile choice for any meal.
Frequently Asked Questions
- How can I make the dressing vegan? Simply replace cashews with silken tofu.
- Can I use other greens? Yes! Try kale or arugula for a different flavor profile.
- How long does the dressing last? In the fridge, it will stay fresh for about one week.
- Is this salad gluten-free? Yes, just ensure your tortilla chips are certified gluten-free.
- Can I prepare this salad in advance? While you can prep veggies ahead, combine with dressing just before serving for freshness.
Final Thoughts
This Chopped Green Goddess Salad is not just another side; it’s a flavorful companion that elevates any meal. I love enjoying it as a light lunch, paired with a crisp baguette. I encourage you to try it and share your thoughts!
More Recipes You’ll Love
- Maple Roasted Carrots – a perfect light side to complement your salad
- Easy Egg Roll in a Bowl – a fresh flavor and simple preparation method
- Vegetable Soup – a hearty option that balances the freshness of your salad
- Honey Glazed Chicken – adds a delicious protein to pair with your salad
- Garlic Butter Chicken with Zucchini and Corn – a savory dish that complements the greens in your salad
Chopped Green Goddess Salad
Ingredients
- 1/2 head Green cabbage chopped
- 3 pieces Persian cucumbers chopped
- 1 bundle green onions chopped
- 1 cup baby spinach
- 1 cup fresh basil
- 2 cloves garlic
- 1 small shallot
- 2 pieces lemons juiced
- 0.25 cup olive oil
- 0.25 cup cashews
- 0.33 cup grated parmesan cheese
- 2 tablespoons Rice Vinegar
- 1 teaspoon salt
Instructions
- Place the chopped cabbage, cucumbers, and green onions in a large bowl.
- Add all the dressing ingredients to a blender or food processor. Blend until bright green and creamy.
- Pour the dressing over the vegetables and toss to combine.
- Enjoy with tortilla chips, if desired.