Green Goddess Salad Recipe-fewer than 10 ingredients
Crisp cabbage, mint & celery tossed in lemon-garlic dressing—this easy Green Goddess Salad is fresh, zesty, and perfect for meal prep!
If you’re looking for a quick and refreshing dish packed with flavor, crunch, and vibrant color, this Green Goddess Salad Recipe is your next go-to. Made with less than 10 ingredients, it celebrates fresh green produce like cabbage, mint, and celery—all tossed in a zesty lemon garlic dressing. Whether you’re enjoying it on its own, as a side, or topping it with grilled chicken breast or edamame beans for a main course, this recipe is a great way to get more veggies in your day without spending hours in the kitchen.
This chopped cabbage salad is a fresh idea that fits into any lifestyle—whether you’re into clean eating, love Mediterranean flavors, or are simply looking for healthy fats and nutrient-dense meals. Plus, it’s ideal for meal prep, stays crisp in the fridge, and pairs well with everything from pita chips to grilled fish. There’s a good reason this green goddess salad recipe has become a staple in so many kitchens—let’s break it down!
Why You’ll Love This Recipe
- Only Things You Need: Just a few salad ingredients—many of which you probably already have in your fridge.
- Big on Crunch, Low on Effort: This salad brings serious texture thanks to crunchy veggies like green cabbage and celery, and it comes together in minutes using a large mixing bowl.
- Endlessly Versatile: Use it as a salad base, enjoy it solo, or customize it with add-ins like feta cheese, romaine lettuce, chicken breast, or edamame beans.
- Packed with Healthy Fats: The olive oil and lemon juice dressing adds a boost of good-for-you fats and bright, zesty flavor.
- Gorgeous Green: Visually stunning and packed with feel-good greens—what’s not to love?
A Breakdown of the Ingredients
Here’s what goes into this original recipe:
- 1 head green cabbage, shredded – The salad base that brings bulk, fiber, and a satisfying crunch.
- 3 sticks celery, chopped – Adds freshness, water content, and extra texture.
- 2 garlic cloves, minced – For that zippy, aromatic punch in the dressing ingredients.
- 3 tablespoons olive oil – A source of healthy fats that help carry flavor and provide satiety.
- 1 bunch of mint, chopped – The not-so-secret herb that makes this salad pop with cooling, bright flavor.
- 1 lemon, juiced – Adds brightness and balances the richness of the olive oil.
- 1/2 teaspoon salt & pepper – Just enough seasoning to elevate every bite.
Optional add-ons: feta cheese, pita chips, romaine lettuce, chicken breast, or edamame beans for extra protein.
How to Make the Recipe
You won’t need a food processor or any fancy tools—just a large bowl and a bit of chopping!
- Prep the veggies: In a large mixing bowl, combine the shredded green cabbage, chopped celery, and chopped mint.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and salt and pepper until emulsified.
- Combine: Pour the dressing over the cabbage mixture and toss everything until well coated. The salad should be shiny and lightly dressed without being soggy.
Serve immediately or let it sit in the fridge for 15–20 minutes to let the flavors meld. Serve as a light lunch, a main course with protein, or as a vibrant side dish.
How to Store the Recipe
If you’re making this for meal prep or have leftovers, here’s how to keep your salad fresh:
- Use an airtight container: This keeps everything crisp and prevents the mint from drying out.
- Refrigerate for up to 3 days: The cabbage holds up well to dressing, especially since it doesn’t wilt as quickly as tender greens like spinach.
- Add proteins or toppings later: For best results, add chicken breast, feta cheese, or pita chips just before serving to maintain texture.
Pro tip: Store dressing separately if you’re prepping more than 24 hours in advance.
Tips for Making the Recipe
- Use a food processor: To shred your cabbage quickly and evenly—especially helpful for large batches.
- Swap in romaine lettuce: Want a softer bite? Try using romaine lettuce in place of or mixed with cabbage.
- Next time, try herbs: If you’re out of mint, fresh parsley or dill makes a delicious substitute.
- Make it creamy: Mix a little Greek yogurt into the dressing for a creamier spin on the classic green goddess salad recipe.
- Pair it well: Serve it with grilled meats, veggie burgers, or roasted chickpeas for a balanced meal.
This fresh green salad proves that salad recipes don’t need to be complicated to be crave-worthy. With minimal ingredients, maximum crunch, and endless customization potential, it’s a recipe worth bookmarking—and making again next time you’re craving something simple, satisfying, and packed with greens.
FAQs
Yes! Red cabbage works just as well and gives your chopped cabbage salad a colorful twist.
Not quite. While both are fresh and herb-packed, this green goddess salad recipe is simpler, doesn’t require blending, and skips cheese or avocado—making it lighter and quicker.
Grilled chicken breast, sautéed shrimp, edamame beans, or baked tofu all complement the fresh flavors beautifully.
Absolutely. Blend the dressing ingredients in a food processor for an ultra-smooth finish, especially if you want to add herbs like basil or parsley.
It stores well in an airtight container, holds up in the fridge, and gets more flavorful with time—perfect for meal prep during busy weeks.
More Salad Recipes to Try
Green Goddess Salad Recipe {less than 10 ingredients}
Ingredients
- 1 head green cabbage shredded
- 3 stalks celery chopped
- 2 cloves garlic minced
- 3 Tbsp olive oil
- 1 bunch mint fresh, chopped
- 1 lemon juiced
- 1/2 tsp salt & pepper
Instructions
- In a large bowl, combine shredded cabbage, chopped celery, and chopped mint.
- In a small bowl, combine olive oil, lemon juice, minced garlic, salt, and pepper. Stir well.
- Pour dressing over the cabbage and celery mixture. Toss dressing in salad until well combined. Enjoy salad on its own, as a side dish, or topped with your choice of protein.