Cabbage Green Goddess Salad

Cabbage Green Goddess Salad is fresh, crisp, and loaded with flavor. Green cabbage, radishes, cucumbers, olives, avocado, hazelnuts, parmesan cheese, and rich green goddess dressing combine to create a salad that’s as delicious as it is healthy.

plates filled with green goddess salad dressing

If you’ve been trying to eat healthier like we have, but you just can’t do “rabbit food” – also like us – then we have something you’re going to love. Our delicious take on cabbage salad is loaded with flavor, tons of veggies, and a boatload of fiber, so you can enjoy a filling, delicious meal while still feeling good about what you just ate! It doesn’t get better.

green goddess salad on a serving platter.

❤️ Why You’ll Love This Recipe

  • It uses simple ingredients.
  • It’s full of delicious flavor
  • It’s a healthy recipe that’s super satisfying.
  • It’s incredibly easy to make.


hazelnuts, parsley, cabbage, avocado, lemon, parmesan cheese, olives, garlic, salt, hallows, cucumbers, radishes and olive oil on a counter.

All the ingredients in this recipe can be found in 1 aisle and the produce section of your grocery store. It delivers a ton of flavor without any fancy ingredients!

Everything you need to make this recipe is listed here, but you can find the exact amounts in the recipe card at the end of the post.

For the Dressing

  • Garlic cloves
  • Shallot
  • Fresh parsley
  • Lemon juice and zest
  • Olive oil
  • Grated parmesan cheese
  • Hazelnuts
  • Salt

For the Cabbage Salad

  • Radishes
  • Mini cucumbers
  • Green cabbage
  • Green olives
  • Chopped hazelnuts
  • Avocado
  • Grated parmesan cheese

🔪 How to Make Cabbage Green Goddess Salad

Making this salad is extremely easy. It just takes a few minutes of prep, and you’re ready to go!

Step 1: Prep the Garlic, Shallots, and Parsley

Peel the garlic and shallots and rough chop the shallot into large chunks. Add them to a food processor. Then, ash and break the stems off of the parsley and add it to the food processor, as well.

dressing ingredients being added to a food processor.

Step 2: Add the Remaining Dressing Ingredients

Add the zest and juice of 1 lemon, olive oil, parmesan cheese, hazelnuts, and salt. Pulse until the dressing is creamy, adding extra oil if the dressing is too thick.

cabbage being chopped on a cutting board.

Step 3: Add the Cabbage

Wash the cabbage and cut it into quarters. Remove the stem and slice the quarters into thin pieces. Add them to a large bowl.

salad ingredients being added in a large bowl.

Step 4: Add the Remaining Salad Ingredients

Wash and chop the radishes and cucumbers into thin slices and add them to the bowl. Then, add the olives – halved or whole – and hazelnuts to the bowl.

Step 5: Toss and Serve

Pour the dressing over the vegetables and mix to coat. Then, add the sliced avocado just before serving either as a garnish or mixed into the salad. Top with chopped hazelnuts and grated parmesan cheese, and enjoy!


  • Add your favorite vegetables like broccoli or carrots for more flavor and texture.
  • Add red pepper flakes to the dressing for a kick of heat.
  • Omit and replace vegetables as you see fit to customize your salad.

If you love salads with tons of flavor and texture like this one, then check out our oriental salad with ramen noodles.

🥄 Equipment

  • Knife
  • Cutting board
  • Food processor
  • Mixing bowl

🥫 Storage

Refrigerate this salad for up to 3 days in an air-tight container. We don’t recommend freezing it.

plates filled with green goddess salad dressing

What to Serve with Cabbage Green Goddess Salad

Serve this salad alongside your favorite main chicken, beef, pork, or seafood dishes. It’s particularly good with any kind of grilled entree.

💭 Tips

  • For maximum freshness and to prevent any mold, wash your vegetables right before using them.
  • This salad only takes a few minutes to make, so prepare it and the dressing just before serving for the best flavor and texture.
  • Depending on how powerful your processor is, you may have to pulse a few times to get a creamy dressing.

⁉️ FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

What is green goddess dressing?

Green goddess is a salad dressing typically made with may or sour cream, chives, anchovy, tarragon, lemon juice, and pepper, although there are several variations.

Is this green goddess dressing healthy?

This version is very healthy. The mayonnaise has been removed, and the rich creaminess comes, instead, from hazelnuts.

What does cabbage green goddess salad taste like?

This salad has a bright, vegetal flavor with a crisp texture. The green goddess dressing adds a layer of richness to it that works well with the crisp vegetables.

🍽 More Recipes

Do you enjoy cabbage? Then try these delicious recipes:

🧾Recipe Card

Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.

plates filled with green goddess salad dressing

Cabbage Green Goddess Salad

This cabbage green goddess salad is loaded with fresh cabbage, radishes, cucumbers, olives and topped with green goddess dressing.
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Course: Salad
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6 Servings
Calories: 164kcal


  • Food processor
  • salad bowl
  • knife and cutting board


  • 2 garlic cloves
  • 1 shallot
  • 1 ½ cup fresh parsley
  • Zest + juice from 1 lemon
  • ¼ cup olive oil
  • ¼ cup grated parmesan cheese
  • cup hazelnuts
  • ½ teaspoon salt
  • 4-5 radishes
  • 3 mini cucumbers
  • 1 medium green cabbage
  • 1 cup green olives
  • cup chopped hazelnuts + optional extra for garnish
  • 1 avocado
  • Garnish with freshly grated parmesan cheese


  • Peel the garlic cloves and the shallot and rough chop the shallot into large chunks. Add to a food processor. Wash and break off the stems of the parsley and add to the food processor.
  • Add in the zest and juice of the lemon. Add in the olive oil and the parmesan cheese, hazelnuts and salt. Pulse until the dressing is creamy, adding extra oil if the dressing is not thin enough as desired.
  • Wash the cabbage and cut into quarters and remove the stem and slice into thin pieces. Add the cabbage to a large bowl.
  • Wash and chop the radishes and cucumbers into thin slices and add them to the bowl.
  • Optional to slice the green olives in half, or leave whole (shown is sliced in half lengthwise). Add olives and chopped hazelnuts to the bowl. Pour in the dressing and mix thoroughly to coat all the vegetables.
  • Slice and add the avocado just before serving, either on top as a garnish or added to the salad. Top with extra chopped hazelnuts and freshly grated parmesan.


Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.


Serving: 1Serving | Calories: 164kcal | Carbohydrates: 8g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 4mg | Sodium: 718mg | Potassium: 335mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1461IU | Vitamin C: 25mg | Calcium: 88mg | Iron: 2mg

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