1-First step: Prep the vegetables Start by finely chopping the green cabbage, cucumbers, chives, and the light green and white parts of the scallions. The smaller you cut everything, the easier it is for the dressing to coat each piece. Add all the chopped vegetables to a large bowl. Take your time with this part. A fine chop gives the salad a better texture and helps the flavors mix evenly. If you like a more rustic feel, you can cut the cabbage a little larger, but keep the cucumbers fairly small so every bite stays balanced.

2-Second step: Gather the dressing ingredients Now it is time to build the homemade green goddess dressing. Add the basil leaves, spinach, garlic, shallot, lemon juice, olive oil, cashews, the 1/3 cup unspecified ingredient, salt, rice vinegar, optional chives, and the dark green scallion tips to a high-powered blender. The recipe notes to use any unused parts of the scallions here, so nothing goes to waste. For best results, add the ingredients in the order listed. That helps the blender work smoothly and makes it easier to get a creamy finish. If your blender needs help, stop once or twice and scrape down the sides.

3-Third step: Blend until smooth Pulse the dressing ingredients until the mixture is smooth and there are no green specks left. This part is what gives the dressing that silky, restaurant-style look. If the mixture seems too thick, you can blend a little longer and pause to check the texture. The goal is a creamy, pourable dressing that still tastes fresh and herb-forward. Since the recipe uses cashews, lemon, olive oil, and greens, the flavor should be bold but balanced. Taste and adjust the salt only if needed after blending.

4-Fourth step: Dress the salad Pour the dressing over the chopped salad in the large bowl. Use tongs or two big spoons to mix everything well so every piece gets coated. You want the cabbage and cucumbers lightly covered, not drowned, so the salad stays crisp and lively. This is the moment when the salad really turns into a full green goddess salad with fresh herbs. The dressing should cling to the cabbage and scallions, giving every bite a cool, creamy, herby flavor.

5-Final step: Serve right away Serve immediately after tossing. This salad tastes best when the vegetables are still crunchy and the dressing is freshly mixed in. It is great on its own, but it also works well as a side with grilled protein, tucked into tacos, or scooped up with chips. Serving idea: Try it on toast for lunch, pile it onto tacos for extra crunch, or eat it with a fork straight from the bowl.