A Green Goddess salad is a vibrant, herb forward salad built around a creamy, emerald green dressing traditionally made from a blend of fresh herbs (like parsley, chives, tarragon or basil), anchovy or caper brine for umami, garlic, lemon or vinegar for brightness and avocado or yoghurt for silkiness. Tossed with crisp lettuces or cabbage, cucumber, blanched green beans or peas and often crowned with avocado or hard boiled eggs, it’s bright, savoury and refreshingly green, perfect as a light main or a zesty side.

My take on the recipe is one of the more unique green goddess dressing, featuring a mixture of basil, spinach and nutritional yeast for a umami creaminess. The dressing really grips to the cabbage and slowly breaks it down as well, so the cabbage isn’t too sharp. Feel free to play around with this recipe as anything green will work in the dressing and in the salad.