I have this thing where I love eating salad with a spoon. Weird, I know, but chopped salads will forever and always be number one in my heart. So when I saw Baked by Melissa dicing up cabbage and cucumbers and mixing them with sliced green onions, I was sold. She serves it up with a creamy vegan green dressing and scoops it up with tortilla chips, pure magic!
What is green goddess saladAny salad that’s tossed with green goddess dressing is a green goddess salad. There are hundreds of takes and variations which is nice because it’s perfectly customizable.
green goddess salad | www.iamafoodblog.com
Green goddess salad dressingIts pretty green tint is what inspired the name “green goddess.” Invented in San Francisco, the original recipe calls for anchovies, green onions, parsley, tarragon, mayo, sour cream, and chives all blended into a creamy tangy dressing. The green goddess salad dressing we’re making today doesn’t have much in common with the classic aside from the chives and green onions. There’s no anchovies, mayo, or sour cream, making it completely vegan. The dressing is a riff off vegan pesto and is herby, fresh, bright, and slightly tangy. It also has an addictive cheesiness to it because of the nutritional yeast.
green goddess salad dressing | www.iamafoodblog.com
Green goddess salad ingredientsThe salad itself is simply cabbage, cucumbers, green onions, and chives, all cut into a very fine dice, similar to a finely chopped coleslaw. The dressing is Melissa’s green goddess dressing, which is a take on a vegan pesto with walnuts and nutritional yeast instead of pine nuts and parmesan.
How to make green goddess dressingFor the dressing you’ll need:
lemons – the juice of two lemons adds freshness and acidityolive oil – extra virgin olive oil for the good fatsrice vinegar – a bit of extra tang and hint of sweetnessshallot – a sweeter onion flavorgarlic – because garlicbasil – for that herby freshness found in pestospinach – for a bit of extra greennutritional yeast – adds cheesy savoriness and B12 vitaminswalnuts – a hint of a nutty basesalt – to meld all the flavors and highlight the highsPlace the ingredients into a blender, with the liquid ingredients first, then blend until smooth and creamy.
green goddess salad dressing | www.iamafoodblog.com
Storage and make aheadThe salad keeps for 2-3 days in the fridge, either dressed or undressed. If you want to make it ahead of time just to have around, it’s better to dress it beforehand. The acid in the dressing keeps it fresh and cabbage is very hearty, it’ll taste great!
What is nutritional yeast?Nutritional yeast is cheesy, nutty, and full of flavor. Think of it like powdered cheese, but vegan and shelf stable. It’s a flaky, golden powder that’s made from a species of yeast grown specifically for food, then harvested. When harvested, heat deactivates the yeast, then it’s washed, dried, and crumbled. The result is a cheesy, nutty, savory ingredient that is used to make vegan cheese sauces, vegan dips, in soups, scrambles, stews, and more. Like its name implies, it’s super nutritious, full of protein, B vitamins, and antioxidants. This recipe works best with large flake nutritional yeast, which you should be able to find anywhere that carries bob’s red mill, or online.
nutritional yeast | www.iamafoodblog.com
VariationsThis particular salad is vegan but if you don’t have nutritional yeast at home and aren’t vegan you can substitute in parmesan for the nutritional yeast.
Add crispy bacon for protein and crunchAdd diced chicken breast or crumbled firm tofu for lean proteinTop it off with toasted sesame seeds for a nutty finishSpicy green goddess salad: add 2-3 diced jalapeños and 1 diced green pepperGuacamole green goddess salad: add 3 diced avocados and the juice of one limeSuper green green goddess salad: swap the cabbage for 1 pound shredded brussels sprouts, add 1 pound chopped spinach, and 1 head shredded kaleTaco goddess salad: swap the cabbage for lettuce and add 1 cup crumbled cojita cheese and 1/2 diced small onionHope you enjoy. Give scooping it up with a spoon a try, maybe you’ll be a chopped salad spoon convert too!xoxo steph

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