Go Back

Green goddess salad

This recipe outlines the swift preparation of a crisp and refreshing vegetable base for a Green Goddess salad. It features finely chopped cabbage, lettuce, cucumber, and spring onion, creating a light and vibrant foundation that is quick to assemble and serves as an ideal canvas for its signature herbaceous dressing.
Print Recipe Pin Recipe
Total Time 5 minutes
Servings: 8 people
Course: lunch/dinner
Cuisine: American
Calories: 74.5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pointed spring cabbage finely chopped
  • 1 iceberg or romano lettuce finely chopped
  • 1 cucumber finely chopped
  • 1 spring onion thinly sliced

Equipment

  • 1 Cutting Board
  • 1 Chef's Knife
  • 1 Large Mixing Bowl
  • 1 Salad spinner Recommended for thoroughly drying greens

Method
 

  1. Thoroughly wash all vegetables under cold running water to remove any dirt or impurities.
  2. Use a salad spinner to dry the pointed spring cabbage and iceberg or romano lettuce completely, ensuring no excess water remains.
  3. On a clean cutting board, finely chop the pointed spring cabbage into small, uniform pieces.
  4. Finely chop the iceberg or romano lettuce, matching the size of the cabbage for an even texture.
  5. Finely chop the cucumber.
  6. Thinly slice the spring onion.
  7. In a large mixing bowl, combine the finely chopped cabbage, lettuce, cucumber, and thinly sliced spring onion.
  8. Prepare your chosen Green Goddess dressing (note: dressing ingredients are not included in this recipe).
  9. Add the dressing to the mixed vegetables and gently toss until all ingredients are evenly coated.
  10. Serve the Green Goddess salad immediately, or chill for a short period before serving for optimal crispness and flavor.

Notes

This recipe, titled 'Green Goddess Salad,' provides only the raw vegetable components. A true Green Goddess Salad is defined by its vibrant, herbaceous dressing. For a complete experience, prepare a classic Green Goddess dressing (typically involving mayonnaise, sour cream, chives, tarragon, parsley, anchovies, and lemon juice) or use a quality store-bought version. Ensure all vegetables are thoroughly dried after washing to prevent a watery salad. Achieving a uniform, fine chop on all ingredients is crucial for optimal texture and flavor distribution. Serve immediately for best crispness, or chill briefly before serving.