Is TikTok Green Goddess Salad Up To The Hype?

Ingredients

• 1 small head Green Cabbage (outer bruised leaves removed, core removed, finely shredded)
• 1 large Cucumber (peeled, sliced flat, then diced into 1/4-inch cubes)
• 6 stalks Green Onions (trim ends, discard saggy parts, chop)
• 1/4 cup Chives (fresh, chopped)
• 1 small Shallot (peeled and minced)
• 2 cloves Garlic (peeled)
• 1 cup Fresh Basil Leaves (leaves only, stems removed)
• 2 cups Fresh Spinach (washed loosely packed)
• 1/3 cup Cashews (unsalted, raw)
• 1/3 cup Nutritional Yeast (fortified, vegan parmesan flavor)
• 2 lemons Lemon Juice (juiced, seeds removed)
• 1 lemon Lemon Zest (zested fine)
• 2 tablespoons Rice Wine Vinegar (white rice wine vinegar)
• 1/4 cup Olive Oil (extra‑virgin)
• to taste Salt (sea salt)
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare the Cabbage

   Remove outer bruised leaves, cut out the woody core, then finely shred the cabbage by first slicing in one direction and then chopping crosswise until pieces are very small.

   Time: PT8M

2. Dice the Cucumber

   Slice the cucumber lengthwise, then cut into 1/4‑inch sticks and finally dice into small cubes.

   Time: PT4M

3. Trim and Chop Onions & Chives

   Trim the root ends and any saggy parts from the green onions, then chop. Roughly chop the chives.

   Time: PT3M

4. Pulse Remaining Cabbage

   Place the bulk of the shredded cabbage in the food processor and pulse until the texture matches the finely chopped pieces.

   Time: PT2M

5. Make the Green Goddess Dressing

   In the food processor combine the shallot, garlic, lemon juice, lemon zest, basil leaves, spinach, cashews, nutritional yeast, chives, rice wine vinegar and olive oil. Blend until a smooth, pesto‑like paste forms. Season with salt and pepper.

   Time: PT5M

6. Combine Vegetables and Dressing

   Add the shredded cabbage, cucumber cubes, green onions and chives to the large mixing bowl. Pour the dressing over the vegetables and toss until everything is evenly coated.

   Time: PT3M

7. Let the Flavors Meld

   Allow the salad to rest for about 10 minutes so the dressing penetrates the cabbage.

   Time: PT10M

8. Serve

   Serve the salad as a side dish, dip with tortilla chips, or spoon onto toasted bread. Enjoy!

   Time: PT1M

Nutrition Facts

Calories

173

Protein

5 g

Carbohydrates

12 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Green Cabbage: Red Cabbage
• Instead of Cucumber: Zucchini
• Instead of Green Onions: Chives
• Instead of Chives: Green onion tops
• Instead of Shallot: Yellow onion (½ small)
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Fresh Basil Leaves: Fresh parsley
• Instead of Fresh Spinach: Kale
• Instead of Cashews: Almonds
• Instead of Nutritional Yeast: Vegan parmesan
• Instead of Lemon Juice: Lime juice
• Instead of Lemon Zest: Lime zest
• Instead of Rice Wine Vinegar: Apple cider vinegar
• Instead of Olive Oil: Avocado oil
• Instead of Salt: Soy sauce (adds gluten)
• Instead of Black Pepper: White pepper

Equipment Needed

• Large Cutting Board
• Chef’s Knife
• Food Processor
• Large Mixing Bowl
• Measuring Cups
• Citrus Juicer
• Microplane Zester
• Spatula
• Storage Container

Critical Steps — Do Not Skip

• Finely shredding the cabbage to maximize dressing absorption
• Removing the tough core of the cabbage safely
• Blending the dressing to a smooth, pesto‑like consistency
• Balancing acidity with lemon juice and rice wine vinegar to preserve the bright green color

Chef Tips from the Video

• Use a chilled mixing bowl to keep the salad crisp.
• Add a handful of toasted pumpkin seeds for extra crunch.
• For a richer dip, fold in a quarter cup of mashed avocado just before serving (add lemon juice to prevent browning).
• Serve with sturdy tortilla chips or toasted baguette slices for the best dip experience.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Keep dressing mixed in for best texture.

Freezer: Not recommended; vegetables become soggy after thawing.

Room temperature: Do not leave out longer than 2 hours for food safety.

Make-Ahead Tips

• Prepare the dressing up to 2 days ahead and store in a sealed jar; give it a good shake before using.
• Keep the shredded cabbage and cucumber dry; store them separately and combine just before serving.
• Allow the assembled salad to rest 10 minutes before serving for optimal flavor.

Frequently Asked Questions