Green Goddess Cabbage Salad

Ever find yourself craving something bright, crunchy, and a little bit sassy for lunch? I felt that same pull last week and whipped up a version of Green Goddess Cabbage Salad that honestly stole the show. I love cabbage for its no-nonsense crunch and how it soaks up flavors without trying too hard. If you want a fast, reliable salad that sings with herbal punch and creamy tang, keep reading — you’ll walk away with a winner.

I tested a few versions and tweaked the dressing until it felt right for my taste buds. Want a quick peek at a similar idea? I recently referenced a great prep technique from this easy green cabbage cucumber salad while brainstorming flavors.

Why You’ll Love This Recipe

• Fast to make — You can chop and toss in under 20 minutes. Yes, seriously.
• Super versatile — Serve it solo, alongside grilled fish, or as a crunchy sandwich topping.
• Packed with texture — Crunchy cabbage, crisp cucumber, and soft chives — tastebuds get a party.
• Creamy but light — The mayo-lemon dressing feels indulgent without weighing you down.
• Kid-friendly (sometimes) — My niece surprised me by eating seconds. I still don’t trust her completely, but it’s promising.

Ingredients You’ll Need

• 1 small head of green cabbage, finely diced
• 4 green onions, sliced
• 1 cucumber, diced
• 1/4 cup chives, chopped
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• Salt and pepper to taste

Yes, that’s it. No weird pantry items hiding in the back, no specialty vendors. If you like, swap the mayo for Greek yogurt to lighten it up — IMO that’s a great sub. But if you crave the classic creamy vibe, stick with mayo. Gluten-free? You’re already good.

How to Make (Step-by-Step)

1. Combine the veggies

In a large bowl, combine the diced cabbage, green onions, cucumbers, and chives. Toss them gently to mix so every bite gets a little of everything.

2. Whisk the dressing

In a separate bowl, whisk together the mayonnaise, lemon juice, garlic powder, salt, and pepper until smooth. Taste and tweak — more lemon if you want zing, more garlic powder if you want attitude.

3. Dress the salad

Pour the dressing over the salad ingredients and toss well to combine. Make sure the cabbage looks evenly coated but not drowning.

4. Adjust and chill

Adjust seasoning if necessary and serve chilled. Let it sit in the fridge 10–15 minutes if you have time — the flavors relax and get friendlier.

(Ingredient and Method appear above in a dedicated part as requested.)

Pro Tips for the Best Results

• Cut cabbage thin for a better mouthfeel; a mandoline helps if you have one. If you don’t, a sharp knife works fine — just take your time.
• Salt the cabbage lightly and let it sit 10 minutes to draw out a tiny bit of moisture. Pat dry if it gets too wet.
• Chill the dressing briefly before mixing if your mayo is room temp and your kitchen is hot.
• Make ahead: Dress the salad only 30 minutes before serving for max crunch. If you plan to prep earlier, store veggies and dressing separately.
• Texture tip: Add a handful of toasted sunflower seeds or pepitas right before serving for a nutty crunch.
• Flavor balance: If the salad tastes flat, add a splash more lemon or a pinch of sugar. Yes, sugar — it wakes things up.

Fun Variations & Topping Ideas

Variations:

• Add shredded carrot for color and sweetness.
• Toss in chopped dill or parsley if you want a different herb profile.
• Substitute Greek yogurt for half the mayo to cut richness but keep creaminess.
• Make it spicy: stir in a touch of sriracha or a pinch of red pepper flakes.

Toppings:

• Crumbled feta or goat cheese for tang (bold move).
• Toasted nuts or seeds for crunch.
• Thinly sliced radish for extra peppery snap.
• Leftover grilled chicken or shrimp to turn this into a heartier meal.

Storing and Reheating

• Refrigerating: Store the salad in an airtight container for up to 3 days if you keep the dressing separate. If you dress it, it stays best for 24–48 hours before the cabbage softens noticeably.
• Reheating: This salad shines cold, so don’t heat it. If you really want warmth, serve it alongside warm mains or toss a portion with warm quinoa and eat immediately.
• Make-ahead strategy: Prep the chopped veggies the night before and keep them dry in the fridge. Whisk the dressing on the day you serve and combine shortly before eating.

Frequently Asked Questions (FAQ)

What if I don’t have chives?

Use green onions (scallions) or a small amount of finely chopped shallot. The chive flavor is mild and onion-like; these swaps keep things familiar.

Can I use red cabbage instead?

Totally. Red cabbage gives a brighter color and slightly earthier flavor. The textures stay the same, so pick what looks pretty to you.

Is this salad keto or low-carb friendly?

Yes — the main ingredients are low-carb veggies. Swap mayo for avocado mayo if you want a keto-friendly label. FYI, lemon juice still counts.

How do I keep the cabbage crunchy all day?

Store the vegetables and dressing separately. Rinse, dry thoroughly, and keep everything cold. Toss right before serving.

Can I double this recipe for a crowd?

Absolutely. Double or triple the veggies and scale the dressing linearly, then taste as you go. I always whisk more lemon if I double because bigger batches need extra brightness.

Conclusion

This Green Goddess Cabbage Salad earns its place in my quick-meal rotation because it’s crunchy, creamy, and annoyingly addictive. It works as a side, a topping, or the main event if you toss in a protein. Try the basic recipe, then experiment with a topping or two — you’ll find your favorite combo in no time. If you want another take on a chopped green goddess mashup, check out this Chopped Green Goddess Salad recipe at Feel Good Foodie for inspiration.

If you make it, drop a comment and a rating — I live for hearing about substitutions and happy accidents. Ready to chop some cabbage and pretend you’re fancy? Go forth and conquer that crunch. 😊