This Green Goddess salad has been a weeknight and party favorite in my kitchen for years. I first landed on this combination the summer I wanted a cooling, crunchy salad that could double as both a side dish and a chip-topper for casual gatherings. The contrast between the confetti-sized cabbage, crisp cucumber, creamy avocado, and the bright, herb-forward dressing is what made it stick: every forkful is crunchy, tangy, and a little bit decadent thanks to the dressing. I often make a big bowl when friends come over — the bowl disappears before the main course in more than half my dinner parties.

What makes this version special is its simplicity and versatility. It takes 10 minutes from start to finish and uses pantry-friendly produce: a small head of green cabbage (about 8 cups when chopped), an English cucumber (or three garden cukes), a ripe avocado, and a bunch of green onions. The star is the Green Goddess dressing — herbaceous, creamy, and bright — which you can make from scratch in a blender or food processor. Serve this as a side for grilled fish, spoon it over sliced roasted chicken for a light main, or pile it on a sturdy tortilla chip for a crunchy, fresh appetizer. The recipe below reflects the way I make it at home and includes tips for prep, storage, and seasonal swaps.

Ingredients

• Green cabbage: 1 small head, finely chopped into confetti-sized pieces (about 8 cups). Look for tight, dense heads without brown edges; Napa or Savoy will change texture, so stick with standard green cabbage for the right snap.
• Cucumber: 1/2 English cucumber or 3 small garden cucumbers, diced. English cucumbers have a thinner skin and fewer seeds, making them ideal for a smooth textural match—no peeling required if the skin is tender.
• Avocado: 1 ripe avocado, diced. Choose one that yields slightly to gentle pressure; it adds creaminess that balances the raw veg. Use just before serving to avoid browning.
• Green onions (scallions): 1 bunch, finely chopped. The mild onion flavor lifts the salad without overpowering the herbs in the dressing.
• Green Goddess dressing: 1 recipe, or add to taste. Prepare your favorite Green Goddess recipe (classic versions include herbs, lemon, and a creamy base like yogurt, mayo, or a blend). The salad calories given exclude the dressing.
• Tortilla chips: For serving, optional. Use sturdy restaurant-style or kettle-cooked chips for scooping.

Instructions

Chop the cabbage: Slice the cabbage in half through the core and remove the tough core wedge. Lay each half flat, slice into thin shreds across the grain, then cross-cut the shreds into small confetti-sized pieces. Aim for uniform pieces about 1/4 to 1/2 inch so every bite has a consistent crunch; this also helps the dressing cling evenly. Dice the cucumber and avocado: Trim the cucumber ends and cut into small dice roughly the same size as the cabbage confetti. Halve and pit the avocado, scoop the flesh, and dice into 1/2-inch pieces. Keep avocado last to minimize browning while you prep other items. Chop the green onions: Trim the root ends and any wilted parts, and finely slice the green and white parts on a tight bias. The thin slices disperse mild onion flavor throughout the bowl without dominating the palate. Make the dressing: Make the Green Goddess dressing in a blender or food processor until completely smooth and bright green. Classic components include fresh herbs (parsley, chives, tarragon), lemon juice, garlic, and a creamy base (Greek yogurt, mayonnaise, or a blend). Blend until emulsified and adjust salt and acid to taste. Combine and toss: In a large mixing bowl, combine the chopped cabbage, diced cucumber, diced avocado (if using immediately), and chopped green onions. Pour the dressing over the veggies a little at a time, tossing gently until every piece is lightly coated—use most of the dressing if you like it creamy. Taste and adjust salt, pepper, and lemon as needed. Serve: Serve immediately as a crisp side or transfer to a serving bowl with tortilla chips on the side for a crunchy appetizer. If adding sliced grilled chicken, place it on top just before serving to keep everything bright.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep any extra dressing in a separate sealed jar for 2–3 days to maintain brightness. If you must store the mixed salad, press a sheet of plastic wrap directly onto the surface to slow avocado oxidation. For freezing: this salad does not freeze well because the raw vegetables lose their crispness and the avocado becomes mushy once thawed.

Ingredient Substitutions

If you don't have green cabbage, thinly sliced Napa cabbage or shredded romaine can work but will change the texture—Napa softens more quickly while romaine adds a leafy crunch. Swap English cucumber for seedless Persian cucumbers or remove seeds from garden cucumbers to avoid extra moisture. For a dairy-free dressing, use avocado or silken tofu blended with herbs instead of yogurt. To make it vegan, ensure your dressing uses vegan mayo or a plant-protein base and omit any anchovy or dairy.

Serving Suggestions

Serve this salad as a bright side to grilled salmon, pan-seared tofu, or roasted chicken. For casual entertaining, spoon the salad onto sturdy tortilla chips and arrange on a platter—this is my favorite way to present it at summer gatherings. Garnish with extra chopped herbs, a squeeze of lemon, or a sprinkle of toasted sesame seeds for contrast. Pair with a crisp white wine or citrusy sparkling water for a refreshing combo.

Seasonal Adaptations

In spring, add fresh peas or thinly sliced radishes for peppery snap; in summer, include diced ripe tomatoes and a bit of sweet corn for sweetness; in fall and winter, swap avocado for roasted, cooled butternut squash cubes to add warmth without losing the satisfying bite. The dressing adapts well to seasonal herbs—use basil in summer, dill in spring, and chives year-round.

Cultural Background

The Green Goddess concept dates back to the early 20th century and became synonymous with herbaceous, creamy dressings. This salad takes that flavor profile and applies it to a simple slaw—combining Americana salad traditions with a California-style emphasis on fresh herbs and avocado. Across regions, Green Goddess variations include ingredients like anchovy or tarragon; my version emphasizes balance and freshness to suit a wide audience.

Meal Prep Tips

For meal prep, chop the cabbage, cucumber, and scallions and store them together in a sealed container in the fridge for up to 3 days. Make the dressing ahead and chill in a jar. Only dice the avocado right before serving, or keep avocado halves wrapped with lemon juice to slow browning. For grab-and-go bowls, pack dressing separately and toss at mealtime to keep textures optimal.

Final Thoughts

This bright Green Goddess salad is one of those recipes that feels at home on a picnic blanket, a weeknight table, or an appetizer platter. It’s quick, adaptable, and always gets compliments—especially when served on a crunchy tortilla chip. Make the dressing your own, and don’t be afraid to toss in extra herbs or protein to match the occasion. Enjoy sharing it with friends and family; I promise it disappears fast.