Baked By Melissa’s Green Goddess Salad

My version of the viral green goddess salad with cabbage, herb-y green dressing, and chickpeas. Perfect to meal prep for a fresh lunch!

If you’ve been following me on social media, you know that I joined TikTok this year. 

Because social media is big part of my job, I rarely find myself scrolling without a purpose. 

TikTok, however, is an entirely different story, friends. 

In the evenings when I’m too tired to make the move from the couch to the bed, I fall down a Tik Tok rabbit hole.

My thumb seems to move entirely of its own volition, descending through messy kitchens, viral sounds, and couples humor. 

It’s like the wild, wild west. 

Many evenings the app makes me laugh out loud, causing me to shove my phone in M’s face and plead, “Just WATCH this,” between giggles. 

He’ll roll his eyes and say, “I don’t understand TikTok!”

Well, you don’t have to understand or even like the app to appreciate the recipe that I’m sharing today. 

This Green Goddess Salad is my version of the salad from Baked By Melissa that was EVERYWHERE on the internet earlier this year. 

And I saw it first on…you guessed it…TikTok!

Where do I begin to tell you how much I love this salad?!

It’s crunchy, fresh, and creamy. 

Because the base is made with cabbage, it’s great to meal prep and will keep in the refrigerator for 5 days without wilting. 

The dressing is a delicious mix of nuts, greens, nutritional yeast, garlic, and lemon. 

In the TikTok videos, everyone uses tortilla chips to spoon the salad into their mouths like salsa. 

Call me old-school, but I love to enjoy this salad as, well, a salad! 

I added chickpeas to my version for some extra plant-based protein to make it a heartier meal. 

What You Need to Make a Green Goddess Salad Base

Full discloser: this salad requires a lot of chopping. 

Every time I make it I grumble through the chopping, dreaming of everything else I could do on a Sunday afternoon that doesn’t get cabbage all over the kitchen floor. 

But come Monday I’m newly obsessed and oh-so appreciative of the mess I made for meal prep. 

Here’s what in the base of this Green Goddess Salad:

• green cabbage
• English cucumber
• chives

That’s it!

How to Make a Green Goddess Salad

This recipe works best in a BIG bowl. 

Grab the biggest bowl you’ve got and add all of the chopped green cabbage, cucumber, and chives. 

I recommend chopping the cabbage and cucumber as tiny as possible. 

This makes for the best salad texture and allows it to soak up the dressing more easily. 

What You Need to Make the Dressing

Speaking of which, here’s what’s in the Green Goddess Dressing:

• basil
• spinach
• garlic
• lemon
• olive oil
• nuts (I love cashews!)
• nutritional yeast
• Himalayan sea salt
• apple cider vinegar

That’s it!

How to Make the Green Goddess Dressing

I could drink this stuff. 

I used used cashews in mine, but walnuts or pine nuts would be nice here, too. 

The original recipe calls for rice vinegar, but I prefer apple cider vinegar instead! 

If you don’t have spinach, try subbing another leafy green like kale or collard greens. 

Add all of the salad dressing ingredients to a high-speed blender or food processor and blend until it’s smooth.

You want the dressing to be thick and super creamy. 

If the dressing is *too thick*, you can add a splash of filtered water!

How to Put the Green Goddess Salad Together

Now, you guessed it; it’s time to mix everything together.

Pour the dressing over salad ingredients in the large bowl.

Toss everything together until the salad contents are completely coated in the dressing.

For the best flavor, I recommend refrigerating the salad for several hours.

This allows the flavors to meld and the dressing to soften the cabbage.

How to Serve a Green Goddess Salad

You can also enjoy this Green Goddess Salad immediately!

You can add the chickpeas and mix them in, but I prefer to store the salad and chickpeas separately. 

Add a generous portion of salad to your plate and top it with a serving of chickpeas.

Store the leftover salad in an airtight container in the refrigerator for 5 days. 

I love to prepare this salad on Sundays and enjoy the salad for an easy lunch Monday through Friday. 

Thanks for the incredible recipe, Baked By Melissa!

She also makes incredible vegan cupcakes and baked goods, so check out her page.

More Vegan Salads

• Garlicky Chickpeas & Kale Bowl With Cream Tahini

• Warm Kale Quinoa Bowl

• Warm Spiced Sweet Potato Salad With Pistachios

• Tri-Colored Roasted Cauliflower Salad

• Butternut Squash Noodle Cranberry Salad

• Fall Harvest Salad

• Roasted Squash & Arugula

• Root Veggie Chip Arugula Salad

• Roasted Fig Arugula Salad

• Cran-Apple Tempeh Kale Salad

I Want to Hear From You

If you make this Green Goddess Salad recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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