Name: Green Goddess Cabbage Salad Recipe
Prep time: 20 min
Total time: 20 min
Ingredients: 500 g green cabbage (cored and finely chopped; about 6 cups); 200 g cucumber (finely diced; about 1½ cups); 30 g scallions (about 3 small, thinly sliced); 1/2 cup plain whole-milk Greek yogurt (120 g; pasteurized); 2 tbsp tahini (30 g, stirred smooth); 2 tbsp olive oil (30 ml); 1/4 cup fresh lemon juice (60 ml); 1 cup fresh basil leaves (20 g, loosely packed); 1/2 cup fresh parsley leaves (20 g, loosely packed); 1 cup baby spinach (30 g, loosely packed); 3 tbsp fresh chives (10 g, chopped); 1 small clove garlic (3 g, peeled); 1/2 tsp fine salt (adjust to taste); 1/4 tsp ground black pepper; 0–2 tbsp cold water (up to 30 ml, only as needed)

Table of Contents

Green goddess cabbage salad turns a pile of everyday vegetables into a finely chopped, spoonable salad. Cabbage supplies sturdy crunch, cucumber brings freshness, and a basil-and-parsley dressing coats the small pieces. Greek yogurt and tahini make this version creamy, with lemon juice keeping the flavor bright. It works as a side dish or a scoopable snack.

Finely chopped cabbage and cucumber with a creamy basil, parsley, Greek yogurt and tahini dressing.

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Overhead green goddess cabbage salad coated in yogurt and tahini herb dressing

Small, even pieces are the key. Chop the cabbage and cucumber finely enough that each spoonful carries vegetables and dressing together.

Cabbage salad ingredients with yogurt, tahini, lemon and fresh herbs

Making green goddess cabbage salad

Remove damaged cabbage leaves and cut away the dense core before chopping. A sharp knife gives better control than repeatedly pulsing a full food processor, which can leave wet scraps beside large chunks. Dice the cucumber to a similar size. If its center is particularly watery, scrape out the loose seeds and pat the cut pieces dry.

Blend the yogurt, tahini, olive oil and lemon first, then add the herbs, spinach, garlic, salt and pepper. Begin with no extra water; add a tablespoon at a time only when the blades need help. The dressing should pour slowly and cling to a spoon. Taste it before tossing, because herb intensity and lemon acidity vary.

Ingredient	What it contributes	Preparation cue
Green cabbage	Firm crunch	Core, finely chop and dry well
Cucumber	Freshness and juiciness	Dice small; remove a watery seed center
Basil, parsley and chives	Fresh green flavor	Use tender leaves and rinse carefully
Yogurt and tahini	Creaminess and body	Blend smooth before thinning
Lemon juice	Acidity	Add gradually when adjusting the finished dressing

Dry vegetables and a thick dressing prevent a puddle at the bottom of the bowl. Thin the dressing only as much as needed.

Green herb dressing pouring onto finely chopped cabbage and cucumber

Serving suggestions

Serve six side portions alongside grilled fish, roast chicken or a simple bean dish. Tortilla chips are optional and are excluded from the nutrition estimate. Their salt can make the salad taste more seasoned, so sample a spoonful with the intended accompaniment before adding extra salt. The small pieces also fit neatly into a pita or lettuce cup.

Spoon into a shallow serving bowl so the dressing stays evenly distributed.
Set out chips separately to preserve their crispness.
Pair with the site’s baked cod tacos for a fresh vegetable side.

Dress only the portion you plan to serve. Keep spare chopped vegetables and dressing chilled in separate containers.

Chopped green goddess cabbage salad served with optional tortilla chips

Variations

For a looser herb profile, replace some parsley with extra basil rather than adding more garlic. Garlic becomes assertive in a raw dressing. A little dill can replace chives, but its stronger flavor changes the result. If you want extra protein, serve chickpeas beside the salad; adding a large amount directly can weigh down its finely chopped texture.

Melissa Ben-Ishay’s original viral salad provides the chopping inspiration. The TODAY Food video in the card shows her method. Her published version uses cashews and nutritional yeast; this original adaptation uses Greek yogurt, tahini and parsley instead. Those changes introduce milk and sesame allergens and produce a different dressing.

Keep the fine chop consistent when changing herbs or adding toppings. The salad’s texture matters as much as its green color.

Health benefits

Cabbage, cucumber and leafy herbs add vegetable variety without needing a large ingredient budget. The estimated 140 calories per side portion include all the yogurt, tahini and olive oil. It is an estimate from ingredient quantities, not a laboratory analysis. Adding chips, bread or a protein changes the meal’s total, and this side alone is not intended as a complete meal.

Follow the FDA’s produce guidance: rinse vegetables and herbs under running water, avoid soap, and dry them with a clean towel. Use pasteurized yogurt. Refrigerate the salad at 40°F or below within two hours, sooner in very hot conditions. For the best texture, plan to eat dressed leftovers within one to two days.

A green dressing does not replace safe handling. Clean produce, pasteurized dairy and prompt refrigeration are the useful safeguards.

Bottom Line

This version is deliberately creamy and herb-forward, with the cabbage remaining crisp beneath the dressing. Expect about US $6.50 for the batch, or $1.08 per side portion, using ingredient allowances rather than whole-package costs. Fresh herb prices are the biggest variable. For a warm cabbage meal on another day, try cabbage dumpling soup.

Chop finely, blend smoothly and toss close to serving. The result is a bright, practical side that makes good use of a small cabbage.