Can I make the dressing without a blender or food processor?

A blender or food processor is ideal for the creamy texture, but if you don’t have one, finely chop the herbs and cashews, and whisk everything together by hand. The dressing will be chunkier but still very flavorful.

How do I keep the salad crisp for longer?

Store the chopped vegetables and dressing separately, combining them only before you’re ready to serve. This keeps everything fresh and vibrant.

What can I use instead of cashews in the dressing?

If you have a nut allergy or don’t have cashews, try sunflower seeds, blanched almonds, or even a spoonful of Greek yogurt for creaminess.

Can I use store-bought Green Goddess dressing instead?

While homemade dressing truly makes this salad shine, store-bought can absolutely work in a pinch. Look for one with plenty of herbs and a creamy base for best results.

Chopped Green Goddess Salad Recipe

Name: Chopped Green Goddess Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: ½ head of green cabbage, chopped; 3 Persian cucumbers, chopped; 1 bundle green onions, chopped; Tortilla chips, for serving; 1 cup baby spinach; 1 cup fresh basil; 2 garlic cloves; 1 small shallot; 2 lemons, juiced; ¼ cup olive oil; ¼ cup cashews; ⅓ cup grated parmesan cheese; 2 tablespoons rice vinegar; 1 teaspoon salt

There’s something truly magical about a salad that not only looks beautiful but tastes utterly fresh and satisfying. This Chopped Green Goddess Salad recipe fits the bill perfectly! It’s bursting with crunchy veggies, tossed in a creamy, herby dressing, and ready in just 10 minutes. Quick, vibrant, and endlessly versatile—this is the kind of dish you’ll crave all week long. Whether you’re dashing between meetings, looking for a party snack, or just want something healthy that doesn’t taste healthy, this salad has you covered.

Why You’ll Love This Recipe

Ridiculously Fast: This is about as close to instant gratification as it gets. With just ten minutes of prep, you’re ready to eat.
Flavor Explosion: The creamy Green Goddess dressing is legendary—herby, zesty, nutty, and just the right amount of tang.
Crunch Factor: Every bite is loaded with crisp cabbage, cool cucumber, and bright green onions; it’s a total texture celebration.
Perfect for Any Occasion: Lunch, potluck, snack with chips, or a light dinner—this salad wears many hats.
Make-Ahead Friendly: Whip it up ahead of time and enjoy the freshness later.

Ingredients You’ll Need

Gather up these simple ingredients—each one has a clear job and deserves its spot in the bowl!

Green Cabbage: Crunchy, neutral, and perfect for holding up the bold dressing. Absolutely the backbone of this salad.
Persian Cucumbers: These little beauties are extra crisp and less watery than standard cucumbers; they won’t dilute your dressing.
Green Onions: Full of punchy, fresh flavor with a slightly sweet bite; they add both color and a lovely savory note.
Tortilla Chips: For serving and scooping; makes this salad feel more like a fun snack.
Baby Spinach (for the dressing): Lends a gorgeous green color and mild earthy flavor to the dressing.
Fresh Basil: Absolutely essential for that unmistakable Green Goddess taste—don’t substitute here if you can help it!
Garlic Cloves: Adds boldness and warmth. Use fresh for best results.
Shallot: Offers sweetness and depth of flavor without being overpowering.
Lemon Juice: Fresh lemon juice, please! It’s the bright finish your dressing craves.
Olive Oil: Blends everything together for a creamy, luscious texture.
Cashews: They bring subtle richness and help create that dreamy creamy dressing, especially important if you want to keep things dairy-light.
Grated Parmesan Cheese: Adds nutty, salty complexity and umami.
Rice Vinegar: Gently tangy, it lifts all the flavors and keeps things from feeling too heavy.
Salt: Enhances every flavor—don’t skip it!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Swap the Greens: If green cabbage isn’t your favorite, try finely chopped romaine or even kale.
Go Dairy-Free: Miss the parmesan? Use nutritional yeast or an extra spoonful of cashews for creaminess.
Add Protein: Make it a meal by tossing in chopped grilled chicken, chickpeas, or tofu cubes.
Make It Spicy: Add a small jalapeño to the dressing or toss in some chili flakes for a gentle kick.
Mix Up the Herbs: No basil? Substitute with flat-leaf parsley or a bit of fresh tarragon for a different vibe.
Nuts and Seeds: Pepitas or sunflower seeds sprinkled on top add irresistible crunch.

How to Make Chopped Green Goddess Salad

Step 1: Chop the Veggies

Finely chop your green cabbage, Persian cucumbers, and green onions. Uniform pieces make every bite more enjoyable and help the dressing cling to all the veggies. Transfer them to a big mixing bowl.

Step 2: Blend the Dressing

Add baby spinach, basil, garlic, shallot, lemon juice, olive oil, cashews, grated parmesan, rice vinegar, and salt to a blender or food processor. Blend until you achieve a creamy, vibrant green dressing. It should be thick, luscious, and aromatic—the type of dressing you want to eat by the spoonful.

Step 3: Dress and Toss

Pour the dressing over the chopped veggies and toss until everything is well coated. Don’t skimp on the dressing—this is where all the flavor lives.

Step 4: Serve It Up

Scoop up the salad with tortilla chips or serve as a side. Get creative with your garnishes—think extra parmesan, fresh basil, or even a squeeze of lemon.

Note: For parties, serve in a big platter with chips all around for communal snacking!

Pro Tips for Making the Recipe

Uniform Chopping: The smaller and more evenly you chop the veggies, the better the salad tastes and eats—no awkward big bites.
Quality Olive Oil: Choose a good olive oil for the dressing, as its flavor really shines through.
Prep Ahead: You can prep all the veggies and dressing in advance. Combine just before serving to keep everything crisp.
Don’t Overblend: Blend the dressing just until creamy—over-blending can make basil and spinach taste slightly bitter.
Taste as You Go: Adjust lemon and salt in the dressing to your preference; everyone has their own perfect tang level.

How to Serve

This chopped salad is as versatile as they come.

Serve family-style as an appetizer with a big pile of tortilla chips for dipping and scooping.
Use as a vibrant side for grilled chicken, fish, or roasted veggies.
Fill soft tortillas for a fresh take on veggie tacos—add a little grilled shrimp for heartier fare.
Pack into jars for easy, grab-and-go lunches at work or school.
Serve at summer BBQs, picnics, or holiday gatherings. It’s always a crowd-pleaser!

Tip: The creamy dressing means there’s no need to add more dips or sauces—this salad can hold its own!

Make Ahead and Storage

Storing Leftovers

Transfer leftover salad to an airtight container and refrigerate. For the freshest crunch, it’s best enjoyed within 1–2 days.

Freezing

This salad doesn’t freeze well due to the fresh vegetables and creamy dressing. If you need to prep ahead, keep the dressing and chopped veggies separate in the fridge, and combine just before serving.

Reheating

No reheating needed—this is a chill-and-serve kind of dish!

Tip: If the dressing thickens after refrigeration, stir in a splash of water or lemon juice to loosen it back up.

FAQs

Can I make the dressing without a blender or food processor?

A blender or food processor is ideal for the creamy texture, but if you don’t have one, finely chop the herbs and cashews, and whisk everything together by hand. The dressing will be chunkier but still very flavorful.
How do I keep the salad crisp for longer?

Store the chopped vegetables and dressing separately, combining them only before you’re ready to serve. This keeps everything fresh and vibrant.
What can I use instead of cashews in the dressing?

If you have a nut allergy or don’t have cashews, try sunflower seeds, blanched almonds, or even a spoonful of Greek yogurt for creaminess.
Can I use store-bought Green Goddess dressing instead?

While homemade dressing truly makes this salad shine, store-bought can absolutely work in a pinch. Look for one with plenty of herbs and a creamy base for best results.

Final Thoughts

This Chopped Green Goddess Salad is all about joyful simplicity and unbeatable flavor. With bold, fresh ingredients and a dressing you’ll want to put on everything, it deserves a spot in your dinner rotation. Grab those greens, get chopping, and treat yourself to the easiest, tastiest salad of the season. Give it a go—you’ll find yourself craving it again and again!