Ingredients:
For the Salad Base:
- 3 cups green cabbage, finely chopped (about 1/2 small head)
- 2 Persian cucumbers, diced (or 1 English cucumber)
- 1/4 cup fresh chives, chopped
- 1/4 cup fresh parsley, chopped
- 2 green onions, sliced
For the Green Goddess Dressing:
- 1 cup fresh spinach, packed
- 1 cup fresh basil leaves, packed
- 1/2 cup Greek yogurt (or sour cream)
- 1/4 cup olive oil
- 3 tablespoons lemon juice (about one lemon)
- 2 tablespoons apple cider vinegar (or rice vinegar)
- 2 garlic cloves
- 2 tablespoons nutritional yeast (optional, adds cheesy flavor)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2-4 tablespoons water (to thin)
For Serving:
- Tortilla chips (the star of the show!)
- Avocado slices (optional topping)
- Jalapeño slices (for heat)
- Extra herbs (for garnish)
Instructions:
Step 1: Make the Green Goddess Dressing
- Add spinach, basil, Greek yogurt, olive oil, lemon juice, vinegar, garlic, nutritional yeast, salt, and pepper to blender or food processor
- Blend on high until completely smooth and vibrant green (1-2 minutes)
- Add water one tablespoon at a time if too thick
- Dressing should be pourable but still coat the back of a spoon
- Taste and adjust: more lemon (brighter), salt (savory), or garlic (punchier)
Step 2: Prep the Vegetables
- Finely chop green cabbage into small, bite-sized pieces
- Dice cucumbers into small cubes
- Chop chives and parsley
- Slice green onions thinly
- All vegetables should be uniform size for easy chip-scooping!
- to save time, use this convenient vegetable chopper.
Step 3: Combine Salad
- Place chopped cabbage in a large mixing bowl
- Add cucumbers, chives, parsley, and green onions
- Pour about 3/4 of the dressing over the vegetables
- Toss thoroughly until everything is coated in creamy green dressing
- Reserve the remaining dressing for serving
Step 4: Chill (Optional but Recommended)
- Cover bowl and refrigerate for 15-30 minutes
- This allows flavors to meld and vegetables to soften slightly
- The cabbage becomes more tender but stays crunchy
Step 5: Serve the Melissa Ben-Ishay Way
- Transfer salad to wide, shallow serving bowl
- Top with avocado slices and jalapeño rings if using
- Arrange tortilla chips around the bowl or serve on the side
- The magic: Use chips as edible spoons to scoop the salad!
- Drizzle with extra dressing if desired
Time & Servings:
- ⏱️ Prep: 15 minutes
- ⏱️ Chill: 15-30 minutes (optional)
- ⏱️ Total: 15-45 minutes
- 🍽️ Serves: 4-6
Pro Tips:
✅ Blend until SMOOTH – no chunks of spinach or basil ✅ Finely chop everything – makes it easier to scoop with chips ✅ Quality chips matter – thick, sturdy chips won’t break ✅ Make ahead friendly – dressing lasts 5 days in fridge
Chip Recommendations:
- Thick tortilla chips – Tostitos Scoops, restaurant-style
- Pita chips – adds a Mediterranean twist
- Veggie chips – for extra nutrition
- Naan chips – unique texture
Variations:
- Protein boost: Add shredded chicken, chickpeas, or white beans
- Crunch factor: Add sunflower seeds, pumpkin seeds, or walnuts
- Different herbs: Try cilantro, dill, or mint in dressing
- Keto version: Serve with cucumber slices or celery sticks instead of chips
Make It a Meal:
This is technically a salad, but eating it with chips makes it feel like a PARTY! Add:
- Grilled chicken strips
- Hard-boiled eggs
- Crumbled feta or goat cheese
- Sliced bell peppers
Nutrition (Per Serving, without chips):
- Calories: ~120
- Protein: 6g
- Packed with vitamins A, C, K
- Probiotic benefits from yogurt
- High fiber from vegetables
Storage:
- Dressing: Up to 5 days in an airtight container
- Salad (undressed): 3 days in fridge
- Mixed salad: Best eaten the same day