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Overhead shot of a crunchy green cabbage salad in a white bowl with tortilla chips on the side

Green Cabbage Salad

This crispy Green Cabbage Salad is loaded with crunchy cabbage, fresh kale and tossed with a flavorful green goddess dressing! It's a simple and healthy side dish or lunch that's guaranteed to satisfy. Naturally vegan, gluten-free, grain-free, paleo, dairy-free and Whole30 compliant.

Course Side Dish
Cuisine American
Keyword green goddess dressing, salad healthy, salads green
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 268 kcal
Author Kelly


For the Salad

  • ½ small head of green cabbage or iceberg lettuce, shredded and finely chopped
  • 1/4 bunch of curly or lacinato (Tuscan) kale shredded and finely chopped
  • 2 Persian cucumbers or 1 small English cucumber, sliced
  • 1 bundle of green onions or scallions, finely chopped
  • ¼ cup chives chopped
  • 1 cup baby spinach
  • ½ ripe medium avocado cut into chunks
  • fresh chopped parsley or extra chives, for garnish
  • freshly cracked black pepper for garnish

For the Dressing

  • 2 lemons worth of lemon juice
  • cup avocado oil or olive oil
  • 2 tbsp coconut vinegar or apple cider vinegar
  • ¼ ripe medium avocado
  • 1 cup fresh basil leaves
  • ½ cup fresh parsley
  • 1/2 cup fresh cilantro
  • 1/4 cup fresh dill
  • 2 cloves garlic
  • 1 small shallot
  • 1 tsp fine sea salt
  • ¼ tsp freshly cracked black pepper


  1. Chop or dice the cabbage, kale cucumbers, chives and green onions and add them to a large bowl along with the baby spinach.

    Chopped kale, green onions, cucumber and cabbage in a large clear mixing bowl
  2. Remove the skin and pit from the avocado, and cut into chunks. Add to the bowl.

    Overhead view of chopped green cabbage, kale, cucumbers, parsley, avocado and green onions side-by-side in a large clear mixing bowl to make a Green Cabbage Salad
  3. Add the dressing ingredients to a food processor or high-speed blender. Blend until smooth.

    Blended green goddess salad dressing in a food processor bowl
  4. Pour the dressing over the salad and toss to combine. Garnish with some more fresh parsley, freshly cracked black pepper and enjoy with a fork and also scoop a chunk using a tortilla chip.

    Overhead shot of a crunchy green cabbage salad in a white bowl with tortilla chips on the side

Recipe Notes

Store dressing separately from salad if possible. Refrigerate everything in airtight containers for 1-2 days.

Nutrition Facts
Green Cabbage Salad
Amount Per Serving (1 serving)
Calories 268 Calories from Fat 216
% Daily Value*
Fat 24g37%
Carbohydrates 14g5%
Fiber 6g24%
Sugar 5g6%
Protein 3g6%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.