I created this Green Goddess Cabbage Salad as an easy, healthy vegan meal-prep option that also doubles as a satisfying snack with pita chips.

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I honestly did not expect much when I first tried the Viral Green Goddess Salad from Baked With Melissa on TikTok but it’s become my go-to meal prep. If you’re after something healthy, vegan and actually tasty, this chopped cabbage salad really lives up to the hype.

I love how the finely shredded green cabbage and thinly sliced scallions give each forkful a bright, crunchy snap, its simple but bold so you keep reaching for more even when you know you should stop. There’s a little addictiveness here that I cant explain, and I keep telling friends they have to try it.

Ingredients

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Green cabbage: Crunchy base, high in fiber, vitamin C, low calorie, keeps you full.
Purple cabbage: Same as green but adds antioxidants and pretty color no big difference.
Carrots: Adds sweet crunch beta carotene converts to vitamin A good for eyes.
Parsley: Fresh herb packed with vitamin K and C, bright herbaceous flavor.
Chives: Mild oniony touch adds savory notes tiny calories lots of flavor.
Vegan mayo & yogurt: Creamy base adds fat and richness helps herbs stick tangy.
Lemon juice & ACV: Give bright sourness balances richness provides vitamin C fresh zing.
Olive oil: Healthy fats smooth mouthfeel helps absorb fat soluble vitamins.

Ingredient Quantities

1 small head green cabbage (about 1.5 lb), finely shredded

1 cup purple cabbage, finely shredded (optional for color)

2 medium carrots, grated or julienned

4 scallions, thinly sliced

1 cup fresh parsley packed chopped

1/2 cup fresh chives, chopped

1/4 cup fresh basil leaves, packed, chopped (optional)

1 cup vegan mayonnaise

1/2 cup plain unsweetened dairy free yogurt or extra vegan mayo (optional)

3 tablespoons fresh lemon juice (about 1 large lemon)

1 tablespoon apple cider vinegar

2 tablespoons extra virgin olive oil

1 teaspoon Dijon mustard

1 small garlic clove, minced

1 tablespoon maple syrup or agave nectar

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

2 to 3 tablespoons cold water

Pita chips for serving (optional)

How to Make this

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1. Finely shred the green cabbage (and the purple if using), grate or julienne the carrots, thinly slice the scallions, and roughly chop the parsley, chives and basil. A food processor makes this way faster but a sharp knife works fine too.

2. In a medium bowl or jar whisk together the vegan mayonnaise, the plain dairy free yogurt or extra mayo if you skipped the yogurt, fresh lemon juice, apple cider vinegar, olive oil, Dijon mustard, minced garlic, maple syrup, sea salt and black pepper until smooth.

3. Add 2 to 3 tablespoons cold water to the dressing and whisk or shake to loosen it. You want a creamy but pourable consistency so it coats the cabbage, add more water 1 teaspoon at a time if needed.

4. Taste the dressing and adjust: more lemon for brightness, more maple for sweetness, or a pinch more salt if it tastes flat. Don’t worry about being perfect, tweak to your taste.

5. In a very large bowl combine the shredded cabbage, carrots, scallions and all the chopped herbs. Pour most of the dressing over the salad and reserve a little in case you want extra at the end.

6. Toss everything thoroughly so the dressing coats every bit. Then use your hands to lightly massage the cabbage for about 1 to 2 minutes to help it soften and absorb the dressing. This step makes the salad way better.

7. Cover and chill at least 20 minutes so flavors meld, though 1 hour or overnight is even better for meal prep. If it gets a bit watery after sitting, just drain off a little liquid before serving.

8. Serve cold topped with extra chives or parsley and scoop with pita chips if you like. Keeps in an airtight container in the fridge for about 3 to 4 days; the cabbage will keep softening and taste even better the next day.

Equipment Needed

1. Sharp chef’s knife, you’ll want it really sharp for fine shredding and chopping
2. Sturdy cutting board
3. Food processor or box grater to speed up shredding (or a knife if you prefer)
4. Very large mixing bowl for tossing everything
5. Measuring cups and spoons
6. Whisk or a jar with a tight lid to shake the dressing smooth
7. Salad tongs or a large spoon for tossing (hands work too)
8. Citrus juicer or reamer for the lemon
9. Airtight container for chilling and storing leftovers

FAQ

Q: How long will this salad keep in the fridge? A: If already tossed with dressing eat within 2 to 3 days. If you keep the cabbage and dressing separate it will last 4 to 5 days and stay much crisper. Store in airtight containers and drain any liquid before serving, cause soggy is no fun.

Q: Is this recipe vegan and gluten free? A: Yes, the recipe as written is vegan. It's also gluten free unless you serve it with regular pita chips. Use gluten free crackers or skip the chips and you're good.

Q: Can I make the dressing without vegan mayo? A: Totally. Swap in 1 cup plain silken tofu blended until smooth, or 1 ripe avocado plus 3 to 4 tablespoons olive oil for creaminess. If you use dairy free yogurt only, add a little extra oil or a splash of water to get the same texture.

Q: How do I keep the cabbage crunchy and not soggy? A: Dry the shredded cabbage well after rinsing and don't over salt the dressing before tossing. You can also toss cabbage with a tiny pinch of salt and let it sit 10 minutes then pat dry. Add dressing just before serving for max crunch.

Q: Can I make this ahead for a party? A: Make the dressing up to 3 days ahead and chill. Shred the cabbage and prep the veggies a day ahead and store separately. Combine them about 30 minutes before guests arrive so the salad has time to mingle but stays crisp.

Q: Any quick ways to change the flavor or use leftovers? A: Yep. Add toasted pumpkin seeds or chopped almonds for crunch, or stir in some chopped apple for sweetness. Leftovers make an awesome sandwich or topping for grain bowls, or use as a crunchy taco slaw.

Green Goddess Salad Recipe Substitutions and Variations

Green cabbage: swap with Napa or savoy cabbage for similar crunch, or try finely shredded kale — massage it with a pinch of salt and lemon so it softens a bit.
Vegan mayonnaise: use silken tofu blended with a little lemon and olive oil for a creamy binder, or cashew cream; plain Greek yogurt works too if you arent keeping it vegan.
Fresh parsley and chives: substitute cilantro plus extra scallions for bright flavor, or use dill or extra basil depending on the vibe you want.
Lemon juice / apple cider vinegar: use lime juice 1:1, or white wine vinegar or rice vinegar; taste as you go since vinegars vary in strength.

Pro Tips

1. Salt and massage the cabbage a bit before you dress it. Sprinkle a light pinch of salt, let it sit 5 to 10 minutes, then squeeze or massage until it softens a little. That pulls out bitter water and makes the slaw less crunchy and more tender, just dont overdo the salt.

2. Make the dressing a touch thicker than you think you need, then thin with ice cold water a teaspoon at a time. Thicker dressing clings to the cabbage better so every bite has flavor. If it tastes flat, add lemon not more mayo, if it’s too sharp add a little maple.

3. Chop the herbs fine and add different textures. Big herb pieces clump, but tiny bits spread flavor. Also toast some sunflower seeds or pumpkin seeds for crunch, or toss in thin apple slices or fennel for a sweet crisp note.

4. Do-ahead and revive hacks. This gets better after an hour or overnight, but if you want crisp slaw later, store the dressing separately and toss right before serving. If it gets watery, drain off the liquid and give it a quick fresh squeeze of lemon and a spoon of mayo to wake it back up.

Green Goddess Salad Recipe

Recipe by Jot Punji

0.0 from 0 votes

I created this Green Goddess Cabbage Salad as an easy, healthy vegan meal-prep option that also doubles as a satisfying snack with pita chips.

Servings

servings

Calories

390

kcal

Equipment: 1. Sharp chef’s knife, you’ll want it really sharp for fine shredding and chopping
2. Sturdy cutting board
3. Food processor or box grater to speed up shredding (or a knife if you prefer)
4. Very large mixing bowl for tossing everything
5. Measuring cups and spoons
6. Whisk or a jar with a tight lid to shake the dressing smooth
7. Salad tongs or a large spoon for tossing (hands work too)
8. Citrus juicer or reamer for the lemon
9. Airtight container for chilling and storing leftovers

Ingredients

1 small head green cabbage (about 1.5 lb), finely shredded
1 cup purple cabbage, finely shredded (optional for color)
2 medium carrots, grated or julienned
4 scallions, thinly sliced
1 cup fresh parsley packed chopped
1/2 cup fresh chives, chopped
1/4 cup fresh basil leaves, packed, chopped (optional)
1 cup vegan mayonnaise
1/2 cup plain unsweetened dairy free yogurt or extra vegan mayo (optional)
3 tablespoons fresh lemon juice (about 1 large lemon)
1 tablespoon apple cider vinegar
2 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1 small garlic clove, minced
1 tablespoon maple syrup or agave nectar
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 to 3 tablespoons cold water
Pita chips for serving (optional)

Directions

Finely shred the green cabbage (and the purple if using), grate or julienne the carrots, thinly slice the scallions, and roughly chop the parsley, chives and basil. A food processor makes this way faster but a sharp knife works fine too.
In a medium bowl or jar whisk together the vegan mayonnaise, the plain dairy free yogurt or extra mayo if you skipped the yogurt, fresh lemon juice, apple cider vinegar, olive oil, Dijon mustard, minced garlic, maple syrup, sea salt and black pepper until smooth.
Add 2 to 3 tablespoons cold water to the dressing and whisk or shake to loosen it. You want a creamy but pourable consistency so it coats the cabbage, add more water 1 teaspoon at a time if needed.
Taste the dressing and adjust: more lemon for brightness, more maple for sweetness, or a pinch more salt if it tastes flat. Don’t worry about being perfect, tweak to your taste.
In a very large bowl combine the shredded cabbage, carrots, scallions and all the chopped herbs. Pour most of the dressing over the salad and reserve a little in case you want extra at the end.
Toss everything thoroughly so the dressing coats every bit. Then use your hands to lightly massage the cabbage for about 1 to 2 minutes to help it soften and absorb the dressing. This step makes the salad way better.
Cover and chill at least 20 minutes so flavors meld, though 1 hour or overnight is even better for meal prep. If it gets a bit watery after sitting, just drain off a little liquid before serving.
Serve cold topped with extra chives or parsley and scoop with pita chips if you like. Keeps in an airtight container in the fridge for about 3 to 4 days; the cabbage will keep softening and taste even better the next day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.