Viral Green Goddess Creamy Cabbage Salad (vegan)
Viral Green Goddess Creamy Cabbage Salad is a perfect harmony of crunchy cabbage and creamy dressing. This salad is refreshing and bursts with flavor with every forkful. Get ready to elevate your salad game with this simple yet delicious vegan salad.
I knew I had to try this viral green goddess salad the moment I saw it! I took the original recipe and added my own spin on it. This is one of the best healthy recipes I have on my blog, and for good reason!
Another insanely good viral salad you have got to try is the Vegan Version of Jennifer Aniston’s Viral Salad!
Spotlight on This Viral Green Goddess Creamy Cabbage Salad
- It is bursting with flavor: The citrus dressing, the garlic, and the green onion pack on the flavor of this green goddess salad. This side dish will become the star of your dinner show.
- It is healthy: Cabbage is packed with nutrients including vitamin C, fiber, and vitamin K. It also helps support digestion, heart health, and good vision. Eat your green veggies to keep the doctor away!
- It tastes so fresh: With all of that fresh lemon juice and fresh basil, it is bound to taste like sunshine!
- It is unlike any salad out there: Honestly, it really is! Once you give it a try, you’ll get what I am saying.
- It can be eaten alone or as a dip: My friend recommended pita chips and man oh man was she right! A salad turned appetizer-now that’s fancy!
- It’s viral: You know a recipe is good if it goes viral! You are going to love this trendy recipe!
The Ingredients
For the salad you will need:
Green cabbage: What a beautiful crunch cabbage brings to this salad. It is the base of this recipe and is the healthiest ingredient by far. Do not use red cabbage or iceberg lettuce for this recipe.
Green apple: The sweetness from green apple balances out all of the strong flavors from garlic, basil, and chives. It’s the best addition to this salad.
Cucumber: Sticking with the theme of this salad, English cucumbers keep this salad thoroughly crunchy and I love it.
Chives or green onions: Both work great and taste wonderful in this salad. Use whichever you have on hand.
For the dressing, you will need:
Basil: This is my favorite herb, which is why I adore this salad. This Italian herb works perfectly in this recipe.
Spinach: Thanks to this power food, this salad is top-notch healthy. And, it is bright green from these leaves.
Garlic: The garlic flavor is strong in this dressing, but I am talking about the good kind of strong. It’s absolutely delicious!
Shallot: This light onion works perfectly in this creamy salad dressing, giving it a little bite.
Lemon: The citrus is for real in this salad, and we have juice from an entire lemon to thank for that. It’s out of this world good!
Olive oil: Use extra virgin olive oil for this recipe. I do not recommend other varieties.
Walnuts: Nuts add a nice, hearty vibe to this recipe. You do not need to worry about protein, as the nuts alone will do the trick.
Nutritional yeast: I love the cheesy flavor and creaminess that nutritional yeast offers. Yum!
Apple cider vinegar: With so many health benefits, this is my go-to vinegar for dressings and more.
Red pepper flakes: Don’t you love a little kick of spice? I promise these pepper flakes bring just a tiny bit of heat. You will hardly notice the spice.
Salt and black pepper: And, that’s how we finish off a dressing.
The Instructions
Step one: For the dressing, throw all of the ingredients into a high-speed blender and blend until creamy. This includes basil, spinach, garlic, shallots, lemon juice, olive oil, walnuts, nutritional yeast, vinegar, salt, pepper, and red pepper flakes. This should take about one minute. Scrape down the sides as needed. Set it aside.
Step two: To a large salad bowl, start with a bed of cabbage and then add cucumber, green apple, chives, and the dressing to finish. Toss the salad until the dressing is evenly incorporated.
Step three: I recommend securing a lid and chilling the salad in the fridge for about an hour or two before serving. (A great make-ahead salad.)
Storage
Thanks to the cabbage, this salad will stay crisp and fresh in the fridge for about 3 days. Just make sure to store it in an airtight container.
Tips and Modifications
For the dressing, I suggest using a high-speed blender instead of a food processor. This will help make the dressing very creamy.
I love making this green goddess salad recipe about an hour before I want to serve it. It will be nicely chilled before serving!
More Vegan Salads Recipes
Easy Cherry Tomato Couscous Salad
Easy Vegan 3-Bean Mediterranean Salad
The Vegan Version of Jennifer Anniston’s Viral Salad
Viral Green Goddess Creamy Cabbage Salad (vegan)
Equipment
- 1 high speed blender
- 1 large bowl
Ingredients
For the dressing
- 1 cup basil leaves, roughly chopped
- 1 cup spinach leaves, roughly chopped
- 3 garlic cloves, roughly chopped
- 1 small shallot, peeled and roughly chopped
- juice from 1 lemon
- 1/3 cup extra virgin olive oil
- 1/4 cup walnuts
- 1/3 cup nutritional yeast
- 2 tablespoons apple cider vinegar
- ½ teaspoon salt
- 1/4 teaspoon black pepper
- 1 pinch optional: a pinch of red pepper flakes
For the salad
- 1 small head of green cabbage, thinly shredded *I use a mandoline to shred the cabbage.
- 1 large green apple, peeled and diced *Or a Fuji apple will work.
- ½ cup chives, minced *green onion could work, also
- 1½ cups sliced English cucumbers or 1 large English cucumber or 3 Persian cucumbers
Instructions
- For the dressing, throw all of the ingredients into a high-speed blender and blend until creamy. This includes basil, spinach, garlic, shallots, lemon juice, olive oil, walnuts, nutritional yeast, vinegar, salt, pepper, and red pepper flakes. This should take about one minute. Scrape down the sides as needed. Set it aside.
- To a large salad bowl, start with a bed of cabbage and then add cucumber, green apple, chives, and the dressing to finish. Toss the salad until the dressing is evenly incorporated.
- Secure the lid and store it in the refrigerator for at least an hour or two. (Serve chilled).
