ramyaramesh3007This chopped salad is packed with crunchy vegetables and dressed in a gorgeous green goddess sauce that go so well with freshly baked sesame chips!
This Green Goddess Salad by Baked By Melissa went viral on TikTok last year – and at first glance, it looks very green, very conventionally perceived idea of how vegan food looks like. But don’t let looks deceive you.
This crunchy salad is packed with cabbage, lettuce, cucumber as the base but the spice is really in the sauce. With multiple herbs and spices, you get a bright green dressing also known as the: Green Goddess Dressing. It has a hint of creaminess from the cashews and flavours from nutritional yeast, garlic powder and your regular salt and peppa’
I do have to warn you that this salad has a LOT of cabbage, which is a cruciferous vegetable – and that means if you have a sensitive tummy, you might want to start off with smaller portions first.
This is also my version of the salad, so the ingredients are not exactly the same as the original. The salad and sauce are vegan and gluten free!
I loved serving this with my homemade chips using tortillas, which I basted with olive oil, topping with Everything Bagel Seasoning and baked in the oven until crisp. They were just perfect!
I also enjoyed serving them on toast with vegan cream cheese and micro greens – they made the perfect snack. Let me show you how to make this amazing salad!
Vegan Green Goddess Salad
Ingredients
- 3 cups chopped lettuce
- 1/2 head cabbage
- 1 japanese cucumber
- 3 stalks spring onions
Green Goddess Dressing
- 1/2 cup cashews
- 20 g chives
- 30 g basil
- 30 g parsley
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 3 tbsp nutritional yeast
- 1 tsp garlic powder
Oven Baked Chips
- 4-5 tortillas
- olive oil
- Everything Bagel seasoning
Instructions
Oven Baked Chips
- Preheat the oven to 200C.
- Cut the tortillas into 8, to get triangle shaped slices.
- Baste them with some olive oil, and top with Everything Bagel seasoning.
- Bake them for about 10-12 minutes until they get brown and crispy.
Green Goddess Salad
- Soak the cashews overnight or boil them for 10 minutes and let them sit for 5 minutes.
- Chop all the vegetables into small pieces, but do not finely chop them.
- Blend all the ingredients required for the dressing until smooth – if the dressing is too thick, add a little leftover cashew water or a splash of oat milk.
- Add the chopped vegetables to a bowl and pour over the dressing. Give that a good mix! Serve with toasted oven baked chips.