If you’ve seen Baked by Melissa’s green goddess salad made infamous on TikTok you know. We made it a few months ago and loved it but over time, the recipe has morphed and we love my version so much that its on repeat quite often. When I walked into Whole Foods today they had some beautiful organic local cabbages and I just knew.

This salad would be perfect on your Easter menu. I often pair it with some tofu or tempeh but any of your protein choices would be great! And listen, even if you think you don’t like cabbage – its truly so good and the dressing just enhances the crunch of the cabbage. I use green cabbage but a blend of green and Napa would also be great!

Green goddess cabbage salad

Print Recipe

Prep Time 15

Course Salad

Cuisine American

Servings 8

Ingredients

1 head green cabbage finely shred
6 mini cucumbers chopped
2 cups sugar snapped peas halved and then cut that in half for bite sized pieces
4 scallions, trimmed diced
1 cup fresh basil leaves
1 cup fresh spinach leaves
1 bunch fresh chives
5 garlic cloves
1/4 cup olive oil
2 limes juiced
3 tbl white wine vinegar
1 tsp salt
freshly cracked pepper
1/4 cup sunflower seeds (optional)

Instructions

Starting the salad first, finely chopp the cabbage by hand or using a food processor. Add to a large mixing bowl.
Proceed with chopping cucumbers and scallions. Add to the bowl.
To make the dressing: Add the basil through pepper to a blender or tall container and use a hand immersion blender to blend the dressing until smooth. Taste and add additional salt or pepper as desired. Garnish with sunflower seeds if using.
Add the dressing to the bowl with the greens and toss to coat. Again, taste and adjust seasoning as you wish. Serve immediately or store in a glass container for up to 4 days.

Keyword cabbage, green goddess, mug cake, vegan mug cake, vegan, vegan protein, fiber, salad, side dish, wfpb