Microchop Green Goddess Salad

This microchop green goddess salad is fresh, flavorful, easy to make and full of crispy veggies. Finished with an herby and creamy green goddess dressing, this recipe is bound to impress!

My take on the viral TikTok green goddess salad! I love a good chopped salad and I also love my greens so this recipe is a win win. It’s crunchy, fresh, herby, creamy… everything a good salad should be!

The base of this recipe is very finely diced cabbage, kale and cucumber, but the dressing even has spinach and lots of herbs in the mix too. It’s the perfect meal prep recipe and has a generous amount of protein thanks to the greek yogurt in the dressing!

You can use dairy free greek yogurt (I like Kite Hill) and dairy free parmesan (or my homemade cashew parmesan) to make this recipe vegan. If you love this recipe, try my Asian Chicken crunch salad or favorite gluten free pasta salad next!

Before we get started…

• Feel free to get creative with the dressing! I use basil and cilantro for my herbs, but you can add in or swap out for parsley or anything else you like. For some spice, a diced jalapeno would be delicious.
• You can also add in other veggies as the salad base. Add in some finely diced cauliflower or broccoli for extra crunch.
• I prefer mini cucumbers because I find they are usually a bit crunchier, but you can definitely swap for one large cucumber instead.

How to make micro-chopped green goddess salad

Dice the cabbage, kale, cucumbers and green onions very finely. I like to use a mandolin for the cabbage, then chop into small pieces. Add to a large mixing bowl.

Add all ingredients for the dressing to a blender or food processor. Process until smooth. Taste and adjust flavors as desired.

Add the dressing to the veggies. I used most of it, but not all. It will depend what you like but also how big your cabbage was.

Toss well to combine. Serve as is or with chips or a side with your favorite protein. Enjoy and try my vegan broccoli salad or dense bean salad next!

Serving suggestions

I love using chips as a vehicle to eat this salad! I love some kind of hearty multigrain chip, but crackers are also great. You can also of course eat it like a regular salad, or as a side with your favorite protein.

For protein options, if you want to keep it plant-based, my lemon pepper tofu is great, or my lemon pepper salmon or lemon chicken. Obviously, lemon pairs well with this recipe!

How to store

Thankfully, this green goddess salad stores really well in the fridge since we’re using all hearty veggies. You don’t have to worry about it getting soggy, it should stay pretty fresh for about 3-4 days.

Just keep it covered in a container for best results. The lemon in the dressing will act as a natural preservative.

Dicing tips!

This recipe is the perfect way to really practice your chopping skills! For the cabbage, I like to use a mandolin so it’s super fine, then just chop into little pieces.

Kale is a bit tougher, but when you wash it, just give it a light massage, then use a super sharp knife and chop away. For the cucumbers, slice into a few strips, then dice into smaller pieces. I like to do this to a lot of my salads including my Jennifer Aniston Salad.

More salad recipes you’ll love!

• Quinoa Tabbouleh Salad
• Peach Summer Salad
• Gluten Free Caesar Salad
• Vegan Taco Salad
• Spicy Asian Cucumber Salad

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