You *may* recognize this recipe from a couple of years ago, when it went viral on social media. This is an oldie but a goodie, and it feels SO festive for March since it is green. ☘️

This salad is definitely a little unique because it is cabbage-based.

Cabbage is a cruciferous vegetable, like kale, and is full of incredible nutrients. Cabbage is rich in vitamin K, vitamin C, and is a great source of soluble and insoluble fiber. Both forms are great for digestion, but soluble fiber is great for increasing the number of beneficial bacteria in the gut. 

These bacteria are great for immune support and producing vitamin B12 and vitamin K. 

This recipe will definitely test your chopping skills, but is perfect to make ahead and have ready for lunch throughout the week. It is also easy to change up to suit your taste, so give it a try and let us know what spin you put on it! 

Shout out to Baked by Melissa for sharing this yummy recipe! 



For the salad:

  • 1 small head green cabbage
  • 3-4 baby cucumbers (or 1 large cucumber)
  • 1/4 cup chives
  • 1 bunch green onions or scallions


For the dressing:

  • 1 cup basil leaves
  • 1 cup fresh spinach
  • 2 cloves garlic
  • 1 small shallot
  • 2 lemons, juiced
  • 1/4 cup olive oil
  • 1/4 cup nuts of your choice (I used raw, unsalted cashews and walnuts)
  • 1/3 cup nutritional yeast
  • 1 teaspoon salt
  • 2 tablespoons rice vinegar 
  • Any extra chives you have on hand (optional)

How to Make the Green Goddess Salad:

  1. Wash and chop all of the salad ingredients with a sharp knife as small as you would like (I recommend confetti-sized). Place in a large bowl.

  2. Add all of the liquid salad dressing ingredients (olive oil, lemon juice, rice vinegar) to a blender. Add the rest of the dressing ingredients to the same blender.

  3. Blend until your dressing has a thick, pourable consistency. 

  4. Pour the dressing over the salad ingredients. 

  5. Mix well and enjoy!

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