Green goddess salad
Our green goddess salad recipe is a brilliant way to whip up a quick lunch or appetiser or make it part of your dinner. It starts with pointed cabbage, cucumber, and spring onions for a fresh and crispy base. Everything is then tossed with a creamy dressing made from yoghurt, lemon, cashew nuts, and plenty of fresh herbs. This salad is simple, lively, and made to be enjoyed over and over again!
Ingredients
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Pointed cabbages, finely chopped
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450 g |
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Cucumber, diced
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½ |
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Spring onions, thinly sliced
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2 |
Dressing
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Yoghurt
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200 g |
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Lemon, juiced
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1 |
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Shallot
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1 |
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Garlic clove
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1 |
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Fresh herbs, for example, basil, tarragon, and chives
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50 g |
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Cashews nuts (about 30 g)
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1 handful |
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Salt
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1 tsp |
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Pepper, freshly ground
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De-seed the cucumber
To keep your green goddess salad crisp, remove the seeds from the cucumber. They contain a lot of water, which can make the salad soggy over time. To remove them, slice the cucumber lengthwise and use a small spoon to scoop them out before dicing.
Finely chop the veggies
For a salad that is evenly coated in dressing, chop the cabbage, cucumber, and spring onions into small, bite-sized pieces. Pointed cabbage has big leaves, so cut it in half, remove the core, then slice it into thin shreds about 2–3 mm thick. This helps everything mix easily and ensures every bite is well-coated with dressing.
Use a food processor
A food processor speeds up chopping the vegetables and blending the dressing. Use the pulse function for the vegetables to keep them finely chopped without turning them into a puree. For the dressing, blend all ingredients on a continuous setting until smooth and creamy. If you do not have a food processor, finely chop the herbs, mince the garlic, and crush the cashews until they form a paste. Stir them into the yoghurt along with the other ingredients. Mix well with a fork or use a hand blender for a smoother consistency.
Let the salad sit in the fridge for a bit
Letting the salad rest in the fridge for 30 minutes to 2 hours gives the flavours time to develop. The dressing thickens slightly as it chills, while the flavour of the herbs becomes slightly more prominent. However, since cabbage and cucumber release water over time, leaving it too long can make the salad softer and less crisp.
Try different serving options
This salad is delicious on its own but can also be served in different ways. Enjoy it as a fresh side for grilled fish or roasted chicken, spoon it over baked potatoes, or use it as a filling for wraps or sandwiches. For a quick snack, serve it with crusty bread or tortilla chips on the side.
FAQ: Questions about green goddess salad
Do you want to know more before you start making the green goddess salad? Read below for answers to some of the most common questions.
What is a green goddess salad?
Green goddess salad is a fresh and vibrant salad built around its signature dressing, known as green goddess dressing. The original dressing is believed to have been created in 1923 by Chef Philip Roemer at San Francisco's Palace Hotel as a tribute to actor George Arliss and his play "The Green Goddess". It was traditionally served over a mix of leafy greens such as lettuce, rocket, and spinach, often with cucumber and spring onions. Over time, the salad has taken on many variations, with cabbage and other crisp vegetables becoming popular choices, all coated in its signature herby dressing.
Can I make the green goddess salad in advance?
Yes, but only a few hours ahead. The vegetables stay crisp at first, but after several hours, they start releasing water, and the dressing loses its creamy texture. For the best results, store the chopped vegetables and dressing separately, then mix them just before serving. H3: How long does green goddess salad last? Green goddess salad lasts for up to 2 days in the fridge, but the texture changes over time. The vegetables soften as they release moisture, and the dressing becomes thinner. To keep it as fresh as possible, store it in an airtight container and, if possible, keep the dressing separate until serving.
How to make green goddess salad dressing?
Green goddess salad dressing is made by blending natural yoghurt, lemon juice, shallot, garlic, fresh herbs, cashew nuts, salt, and pepper until smooth and creamy. For the best consistency, use a food processor or a hand blender, and let the dressing chill in the fridge for a short time before serving.
Nutritional values
Nutritional value, per
332 Kcal
| Fibre | 22.3 gram fibers |
| Protein | 16.6 gram |
| Carbohydrates | 47.8 gram |
| Fat | 7.9 gram |
Prepare a simple green goddess salad
We have made sure to keep this green goddess salad as simple as possible, so you can enjoy it in no time! In just 15 minutes, you will have a bowl full of fresh crunch and a creamy, herby dressing to go with it. Simply chop the vegetables, blend the dressing, and it is ready to serve! Gorgeously green and impossible to miss, this monochromatic beauty grabs attention before the first bite, and while it tastes like summer, it is just as good any time of the year.
With pointed cabbage, cucumber, and spring onions
Has a trio of vegetables ever been this enticing? Pointed cabbage provides a delicate sweetness, and when combined with thinly sliced spring onions, it delivers a sharp-sweet bite with a subtle punch. Cucumber introduces a cool, juicy crunch that softens the intensity of the spring onions, making the whole mix feel lighter and even more refreshing. Toss them with our creamy dressing, and you get a cool, crunchy, and satisfying meal.
Tossed with a creamy green goddess salad dressing
No ingredient in this green goddess salad is more iconic than the dressing, carefully crafted to create the perfect mix of creaminess, tanginess, and herby deliciousness.
Natural yoghurt shines bright with its velvety consistency and tangy flavour, while lemon juice deepens the tanginess with its zesty note. Cashew nuts take the creaminess even further once blended, becoming silky smooth and leaving behind a nutty undertone.
Shallot and garlic follow with a sharp edge and a hint of sweetness, and fresh herbs weave through it all with a wonderful aromatic taste and a striking green colour.
The perfect appetiser or side dish to impress with
Green goddess salad is fantastic on its own, but we love it even more as part of a menu. As an appetiser, it is great with crusty sourdough or toasted pita bread on the side, perfect for scooping up that herby dressing.
Beyond appetisers, it goes well with baked potatoes, grilled fish, roasted chicken, and tender flank steak. But it is just as good next to a homemade lasagne or even tucked into vegetarian quinoa burgers for a fresh, creamy twist.
Make it your own
While we recommend basil, tarragon, and chives for the dressing, almost any herb works. Dill offers a grassy, slightly anise-like touch, mint keeps things cool and fresh, and coriander has a citrusy, slightly peppery bite. Use just one or throw in a mix; this dressing can handle it all!
Fancy a change from cashews? Try walnuts for a deeper, slightly bitter richness, almonds for a mild sweetness, or pecans for a softer, nutty undertone. Whichever you pick, it is an easy way to switch things up and give the salad a whole new personality.
You can also play around with the vegetables. Toss in romaine lettuce for a fresh crunch, kohlrabi for a crisp, peppery snap, or broccoli for a slightly earthy bite. Even green beans, broad beans, or edamame work if you are after something with a bit more bite.
