The best green goddess cabbage salad

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

Prep Time 15 minutes
Course Salad
Cuisine American
Servings 8



  • 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)



  • 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

— Knead to Cook

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