This Green Goddess Salad Is So Good, I Can't Believe It's Cabbage! 🥗

If you’re looking for a delicious and refreshing salad that’s super easy to make and ridiculously budget-friendly (you will never pay for bagged salad again), then you need to try this delicious, crunchy salad recipe. All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.

What Is Green Goddess Salad? This salad is believed to have been created in the 1920s in San Francisco as an homage to an actor in the play The Green Goddess.

It’s usually a mixture of leafy greens and a zesty, herbaceous Green Goddess Dressing. “Thanks for sharing this recipe, I have herbs in the garden to use and have been looking for something to use up cabbage that I buy and use with the bbq chicken sandwich recipe that is also on this site! I probably will not make the dressing but appreciate the option as it seems like a versatile recipe

I too, like Barbara, very much appreciate your website, I found it recently (past few months) and it has been a game-changer. It has given me confidence in the kitchen and helped to feed my family on a budget- we live in an area where food prices have soared.

I have also learned many tips and tricks that I bring into my everyday cooking. We’ve had take out ONCE since I started regularly using your recipes- that alone has helped to save money.

Many thanks :)”

Ingredients

My recipe for Green Goddess Salad uses cabbage as the primary green, so this salad keeps well, making it a perfect choice for potlucks. Though I keep things simple to keep this recipe budget-friendly, this salad is often served with croutons and grilled shrimp or chicken.

Here’s what you’ll need to make it:

• Green Cabbage: is the base of our salad. It’s very budget-friendly and has a great shelf life. But if cabbage isn’t your thing, you can def sub this cabbage with about 8 cups of your favorite chopped greens.
• Fennel Bulb: adds the traditional black licorice note this salad is known for. You can substitute the fennel with a cup of fresh tarragon leaves. make sure to reserve the fronds for an addition to the dressing or to use as a garnish.
• Green Onions: add pungency to the mix. If you don’t have green onions, sub with half a small white onion.
• Italian Parsley: adds deep green color to the salad and grassy notes. You can substitute it with curly parsley if you wish or fresh basil.
• Green Goddess Dressing: this herbaceous concoction is fantastic when prepared fresh (definitely check out our easy recipe!), but you can also get it pre-made at most major supermarkets.

Serving Suggestions

I think this is a perfect salad to bring to a get-together because it travels really well. The herbaceous tangy notes make it a perfect pairing for lighter dishes like our tuna patties or chicken lettuce wraps.

This salad is also delicious when used as a dip for tortilla chips! Or, for the ultimate summer spread, I like serving it with BBQ ribs (just imagine a big bowl of green goddess salad alongside a platter of juicy, tender ribs!) or savory grilled chicken.

How To Store

This salad keeps really well.

Though you can mix the dressing into the greens and refrigerate the salad for up to 5 days, the flavors mellow considerably. If you’re going to premix, I recommend giving it a good stir, tasting the greens, and adding a few pinches of salt and maybe a crack or two of black pepper before serving.

I do not recommend freezing this salad, as the textures of the greens will change considerably as they thaw.

Nutrition Information

How to Make Green Goddess Salad — Step by Step Photos Rinse 1 fennel bulb under cool water.

Slice the fennel bulb in half from root to stem. Trim off the stem, reserving the fennel fronds to use in the Green Goddess Dressing.

If you’ve purchased pre-made dressing, use the fennel fronds as garnish. Slice around the triangle-shaped core of each fennel bulb half.

Place each half in a bowl of water to prevent the fennel from browning. Then chop each fennel half into 1/4-inch thick slices. Finally, cut the fennel slices into 1/4-inch dice. (Squares of fennel slices that are 1/4 inch by 1/4 inch.) Keep the diced fennel in the water until ready to use.

Remove the roots from 4 green onions and then slice in 1/8-inch slices on the diagonal. Rough chop 1 cup of Italian Parsley leaves.

Slice 1 green cabbage in half, and cut around the core. Next, cut each cabbage half into 1/4-inch thick slices.

Then cut each slice into 1/4-inch strips. Finally, cut each strip into 1/4-inch dice.

You should have about 10 to 12 cups of chopped cabbage. Place the cabbage, onions, Italian parsley, fennel fronds, and fennel in a large bowl. Top with 2 cups of your dressing.

Toss the greens in the dressing. The dressing will add loads of flavor to the greens, but it will also extract some of their water.

So taste them about ten minutes after adding the dressing, and if necessary, add salt and pepper to taste. If you are preparing the salad ahead of time, give it a big stir before serving, and add more salt and pepper if necessary.

I hope you enjoy this one as much as we did! Beth and I both couldn’t stop eating it! Love Cabbage Salads?