The Green Goddess Salad recipe is absolutely amazing. With every bite, I find myself exclaiming, “I can’t believe this is cabbage!” If you’re in search of a delightful and rejuvenating salad that is incredibly simple to prepare and remarkably affordable (say goodbye to buying bagged salad), then you must give Green Goddess Salad a try. The Green Goddess Dressing, filled with creamy goodness and a burst of herbs, is simply irresistible.
What Is Green Goddess Salad?
The origins of Green Goddess Salad can be traced back to the 1920s in San Francisco, where it was reportedly invented as a tribute to an actor starring in the play The Green Goddess. Typically, this salad consists of a blend of fresh greens combined with a tangy and flavorful Green Goddess Dressing, known for its herbal notes.
Ingredients for Green Goddess Salad
To make the Green Goddess Salad, you will need cabbage as the main green ingredient. This salad is ideal for potlucks as it stays fresh for a long time. Although I have kept the recipe simple to keep it affordable, you can also serve this salad with croutons and grilled shrimp or chicken. Here are the ingredients required for making the Green Goddess Salad:
How To Store Green Goddess Salad
The salad stays fresh for a long time. You have the option to combine the dressing with the greens and keep the salad in the refrigerator for up to 5 days, but be aware that the flavors will become more subtle. If you choose to mix it in advance, I suggest giving it a thorough stir, testing the greens for taste, and adding a sprinkle of salt and perhaps a couple of cracks of black pepper before serving. Freezing this salad is not advisable since the texture of the greens will significantly alter upon thawing.
What To Serve With Green Goddess Salad
This salad is an excellent choice for a get-together because it is highly portable. Its delightful blend of herbs and tanginess makes it an ideal accompaniment to lighter dishes such as Easy Fish Tacos with Cumin Lime Slaw, Salmorejo, Tuna Patties, or Chicken Lettuce Wraps. However, it is also substantial enough to complement bolder flavors like BBQ Ribs, Sausage Kebabs, Roasted Chicken, and Classic Homemade Meatloaf.
How to Make Green Goddess Salad – Step by Step Photos
Start by washing one fennel bulb with cool water. Cut the fennel bulb in half lengthwise, from the root to the stem. Remove the stem, but keep the fennel fronds aside for later use in the Green Goddess Dressing. If you have already bought ready-made dressing, you can use the fennel fronds as a decorative garnish.
To prepare the fennel, carefully cut out the triangular core from each half of the bulb. Submerge the fennel halves in a bowl of water to avoid discoloration. Proceed by slicing each fennel half into pieces that are 1/4 inch thick. Lastly, dice the fennel slices into 1/4 inch squares. Keep the diced fennel submerged in water until you are ready to use it.
Begin by discarding the roots of 4 green onions, then proceed to slice them diagonally into 1/8-inch slices. Next, roughly chop 1 cup of Italian parsley leaves.
Start by halving a green cabbage and remove the core. Proceed to slice each half into 1/4-inch thick slices. Then, cut each slice into 1/4-inch strips. Finally, dice each strip into 1/4-inch pieces. In total, you should end up with approximately 10 to 12 cups of chopped cabbage.
In a large bowl, combine the cabbage, onions, Italian parsley, fennel fronds, and fennel. Pour 2 cups of Green Goddess Dressing over the mixture. Mix the greens with the dressing until well coated.
The dressing will enhance the flavor of the greens, but it will also remove some of their moisture. Therefore, it is recommended to taste the greens approximately ten minutes after adding the dressing and adjust the seasoning with salt and pepper if needed. If you are preparing the salad in advance, make sure to give it a thorough mix before serving and add additional salt and pepper if necessary. We sincerely hope you will enjoy this salad as much as Beth and I did because we couldn’t resist eating it!
