Attempting to make the viral green goddess salad
Attempting to make the viral green goddess salad is a easy Mediterranean recipe that serves 4. 180 calories per serving. Recipe by Matt & Abby on YouTube.
Prep: 22 min | Cook: PT0M | Total: 32 min
Cost: $11.36 total, $2.84 per serving
Ingredients
- 1 head Green Cabbage (medium, finely shredded)
- 1 medium Cucumber (seedless, diced)
- 0.25 cup Chives (fresh, finely chopped)
- 0.25 cup Green Onions (white and green parts, thinly sliced)
- 0.5 cup Baby Spinach (packed)
- 0.25 cup Fresh Basil (leaves, loosely packed)
- 2 Lemon (juiced)
- 0.25 cup Olive Oil (extra‑virgin)
- 2 tbsp Rice Vinegar (unseasoned)
- 2 cloves Garlic (minced)
- 1 small Shallot (finely minced)
- 2 tbsp Nutritional Yeast (for cheesy flavor)
- 0.5 tsp Salt (to taste)
- 0.25 cup Cashews (raw, unsalted)
- to serve Pita Crackers (optional, for dipping)
Instructions
Prepare the Vegetables
Using a sharp chef's knife, finely shred the cabbage, dice the cucumber, and mince the chives, green onions, baby spinach, and basil. Aim for very small pieces so the dressing coats everything evenly.
Time: PT10M
Make the Lemon‑Cashew Dressing
In the blender, combine the lemon juice, olive oil, rice vinegar, fresh basil, baby spinach, garlic, shallot, nutritional yeast, salt, and cashews. Blend on low, then gradually increase speed until the mixture is completely smooth.
Time: PT5M
Toss the Salad
Transfer the chopped vegetables to a large mixing bowl. Pour the dressing over the veggies and gently toss until every piece is evenly coated. Taste and adjust salt or lemon juice if needed.
Time: PT5M
Serve
Spoon the salad into a serving bowl, garnish with a few extra chives if desired, and accompany with pita crackers on the side.
Time: PT2M
Nutrition Facts
- Calories
- 180
- Protein
- 5 g
- Carbohydrates
- 12 g
- Fat
- 12 g
- Fiber
- 4 g
Dietary info: Vegan, Dairy-Free, Gluten-Free (if served without crackers)
Allergens: Tree nuts (cashews)
Ingredient Substitutions
- Instead of Green Cabbage: Napa cabbage, Savoy cabbage
- Instead of Cucumber: Zucchini
- Instead of Chives: Green onion tops
- Instead of Green Onions: Scallions
- Instead of Baby Spinach: Arugula
- Instead of Fresh Basil: Cilantro
- Instead of Lemon: Lime juice
- Instead of Olive Oil: Avocado oil
- Instead of Rice Vinegar: Apple cider vinegar
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Shallot: Red onion (1/4)
- Instead of Nutritional Yeast: Vegan parmesan
- Instead of Salt: Sea salt
- Instead of Cashews: Almonds
- Instead of Pita Crackers: Crackers
Equipment Needed
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Blender
- Measuring Cups
- Measuring Spoons
- Spatula or Large Spoon
Critical Steps — Do Not Skip
- Chop all vegetables into very small pieces.
- Blend the dressing until completely smooth.
- Taste and adjust seasoning before mixing with the salad.
Chef Tips from the Video
- For extra brightness, add a splash of orange juice to the dressing.
- Toast the pita crackers for added crunch and flavor.
Troubleshooting
Dressing is too thick.
Thin it with a tablespoon of water or extra lemon juice until the desired consistency is reached.
Salad becomes soggy after sitting.
Add the dressing just before serving and keep the vegetables dry in the fridge.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended; the dressing may separate when frozen.
Room temperature: Can sit at room temperature for up to 2 hours; keep crackers separate.
Make-Ahead Tips
- Prepare the dressing a day ahead and refrigerate; give it a quick shake before using.
- Chop the vegetables, dry them thoroughly, and store in a sealed bag in the fridge.
Frequently Asked Questions
What is the cultural significance and history of green cabbage salads in Mediterranean cuisine?
Green cabbage salads have long been a staple in Mediterranean households, prized for their crisp texture, affordability, and ability to showcase fresh, seasonal produce. They often appear at family gatherings and as a side to grilled meats, reflecting the region’s emphasis on simple, vegetable‑forward dishes.
What are the traditional regional variations of cabbage‑based salads in Mediterranean cooking?
In Greece, cabbage is mixed with olives, feta, and a lemon‑olive‑oil vinaigrette. In Turkey, shredded cabbage is paired with carrots, pomegranate molasses, and walnuts. The version on this recipe adds a creamy lemon‑cashew dressing, a modern twist that still honors the Mediterranean love of nuts and citrus.
How is green cabbage salad traditionally served in Mediterranean households?
It is typically served chilled as a side dish alongside grilled fish, lamb, or kebabs, often accompanied by crusty bread or pita. The salad is meant to be crisp and refreshing, balancing richer main courses.
During which occasions or celebrations is a green cabbage salad commonly enjoyed in Mediterranean culture?
Cabbage salads are popular at summer barbecues, Easter brunches, and family picnics. Their bright flavors and easy preparation make them a go‑to dish for gatherings where multiple courses are served.
What authentic ingredients are essential for a traditional Mediterranean cabbage salad, and what are acceptable substitutes?
Key ingredients include fresh cabbage, olive oil, lemon juice, and sometimes nuts like pine nuts or almonds. Substitutes can be made with other leafy greens, such as kale, or with different nuts, such as walnuts, while still keeping the Mediterranean flavor profile.
What other Mediterranean dishes pair well with this green cabbage & veggie salad?
It pairs beautifully with grilled chicken souvlaki, lemon‑herb roasted fish, lamb kebabs, or a mezze platter featuring hummus, baba ganoush, and olives. The crispness of the salad balances richer, smoky proteins.
What are the most common mistakes to avoid when making this green cabbage salad?
Common errors include chopping the vegetables too large, which prevents the dressing from coating them evenly, and over‑blending the dressing, which can make it too thin. Also, adding the dressing too early can cause the greens to wilt.
Why does this recipe use cashews in the dressing instead of traditional olive‑oil‑only vinaigrette?
Cashews add a creamy body and a subtle nutty flavor without dairy, creating a richer mouthfeel while still keeping the dressing light. This aligns with modern vegan adaptations of Mediterranean sauces.
Can I make this green cabbage salad ahead of time and how should I store it?
Yes. Prepare the dressing up to 2 days in advance and keep it refrigerated in a sealed jar. Store the chopped vegetables separately in a dry container; combine them with the dressing just before serving to maintain crunch.
What does the YouTube channel Matt & Abby specialize in?
The YouTube channel Matt & Abby focuses on approachable, family‑friendly recipes that often highlight fresh vegetables, quick weeknight meals, and creative twists on classic dishes. Their style is relaxed, humorous, and geared toward home cooks of all skill levels.
How does the YouTube channel Matt & Abby's approach to Mediterranean‑inspired cooking differ from other cooking channels?
Matt & Abby emphasize simplicity and minimal equipment, often using everyday pantry staples like nutritional yeast and cashews to create vegan‑friendly versions of Mediterranean flavors. Their videos blend candid commentary with clear step‑by‑step visuals, making the recipes feel both authentic and accessible.
Last updated: August 28, 2026
