Green Goddess Creamy Salad (Print)

Crisp greens and fresh herbs tossed in creamy, herby dressing—a bright option for lunch or side.

# Ingredients:

→ Salad

01 - 1 small head green cabbage, finely chopped
02 - 1 English cucumber, diced
03 - 4 green onions, thinly sliced
04 - 1 cup fresh parsley, roughly chopped
05 - 1/2 cup fresh chives, chopped
06 - 1/2 cup fresh basil leaves, chopped

→ Dressing

07 - 1/2 cup Greek yogurt or sour cream
08 - 1/3 cup mayonnaise
09 - 1/4 cup extra-virgin olive oil
10 - 1/4 cup fresh lemon juice
11 - 1/4 cup fresh parsley leaves
12 - 2 tablespoons fresh tarragon or 1 tablespoon dried tarragon
13 - 2 tablespoons fresh chives
14 - 2 tablespoons fresh basil
15 - 2 garlic cloves
16 - 2 anchovy fillets, optional
17 - 1/2 teaspoon kosher salt
18 - 1/4 teaspoon freshly ground black pepper

# Instructions:

01 - Place chopped cabbage, cucumber, green onions, parsley, chives, and basil in a large mixing bowl.
02 - In a blender or food processor, process Greek yogurt, mayonnaise, olive oil, lemon juice, parsley, tarragon, chives, basil, garlic, anchovy fillets if desired, salt, and pepper until smooth and emulsified.
03 - Pour dressing over the prepared vegetables. Toss thoroughly until all components are evenly coated.
04 - Transfer to serving dish and enjoy immediately, or refrigerate for 15 minutes to intensify crunch and flavor.

# Pro Tips:

01 -
  • Uses all fresh ingredients you can find at any grocery store
  • Naturally gluten free and easy to make vegetarian or even vegan
  • Ready start to finish in under 20 minutes with minimal cleanup
  • Packed with bright herbs and tangy dressing for maximum flavor
02 -
  • Rich in both vitamins and fiber making it nutrient dense
  • Easy to adapt for vegan dairy free or even high protein diets
  • Dressing keeps in the fridge up to five days for quick future salads
03 -
  • Always chop your cabbage very fine for the most satisfying bite
  • Taste the dressing after mixing and adjust with an extra squeeze of lemon or a pinch more salt as needed
  • Let the salad chill for at least fifteen minutes when possible This tiny pause makes a big difference in crunch and flavor marriage
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