Green Goddess Brussels Chop
Green Goddess Brussels Chop is the salad that quietly took over my meal prep rotation — and I didn’t see it coming. I made it on a whim one September evening when I needed something fast for back-to-school lunches, and it’s been on repeat ever since.
What happens when you shave Brussels sprouts paper-thin and drown them in a creamy, herb-packed dressing? Seriously — they transform. The bitterness softens, the edges get silky, and every forkful is vibrant and green and genuinely satisfying.
Whether you’re packing healthy lunch sides or putting together simple dinner salads on a Tuesday, this one delivers every single time. Let’s get into it.
Table of Contents
Ingredients
| Category | Ingredient | Amount | Notes |
|---|---|---|---|
| Salad | Brussels sprouts, trimmed and finely shaved | 1 lb | A mandoline makes this fast; a sharp knife works too |
| Salad | Green cabbage, finely shredded | 2 cups | Adds volume and crunch; Napa cabbage is milder |
| Salad | Cucumber, finely diced | 1 cup | English cucumber preferred for fewer seeds |
| Salad | Avocado, diced | 1 | Add right before serving to prevent browning |
| Salad | Green onions, thinly sliced | 1/3 cup | Chives work as a substitute |
| Salad | Fresh parsley, chopped | 1/4 cup | Flat-leaf preferred |
| Salad | Fresh basil, chopped | 1/4 cup | Don’t substitute dried — fresh is essential here |
| Salad | Toasted pepitas | 1/4 cup | Sunflower seeds or sliced almonds also work |
| Salad | Crumbled feta or Parmesan | 1/3 cup | Optional; skip for dairy-free |
| Salad | Fresh chives, finely chopped | 2 tbsp | Adds a gentle onion note on top |
| Green Goddess Dressing | Mayonnaise | 1/3 cup | Full-fat gives the creamiest result |
| Green Goddess Dressing | Plain Greek yogurt | 1/3 cup | Adds tang; sour cream works too |
| Green Goddess Dressing | Fresh parsley | 1/4 cup | Stems and all are fine in the blender |
| Green Goddess Dressing | Fresh basil | 1/4 cup | The flavor base of the dressing |
| Green Goddess Dressing | Fresh chives | 2 tbsp | Green onion tops are a fine swap |
| Green Goddess Dressing | Fresh lemon juice | 2 tbsp | About 1 medium lemon |
| Green Goddess Dressing | Extra-virgin olive oil | 1 tbsp | Adds body and richness |
| Green Goddess Dressing | Dijon mustard | 1 tsp | Helps emulsify and adds depth |
| Green Goddess Dressing | Garlic clove, small | 1 | Start with half if you prefer milder garlic flavor |
| Green Goddess Dressing | Kosher salt | 1/2 tsp | |
| Green Goddess Dressing | Black pepper | 1/4 tsp | |
| Green Goddess Dressing | Water, as needed | 2–3 tbsp | Add gradually to reach a pourable consistency |
Instructions
Blend the Green Goddess dressing. Add the mayonnaise, Greek yogurt, parsley, basil, chives, lemon juice, olive oil, Dijon, garlic, salt, and pepper to a blender. Blend until completely smooth and a vivid, grassy green. Add water a tablespoon at a time until the dressing flows easily off a spoon.
Shave the Brussels sprouts. Trim the tough ends off each sprout and slice them as thinly as possible with a sharp knife or mandoline. You want delicate ribbons, not chunky pieces — this is what makes the texture work. Add them to a large mixing bowl.
Build the salad base. Add the shredded cabbage, cucumber, green onions, parsley, basil, and chives to the bowl with the Brussels. At this point the bowl should look like a confetti of greens — every shade from pale jade to deep forest.
Dress and rest. Pour about two-thirds of the Green Goddess dressing over the salad and toss thoroughly to coat. Let the salad sit for 10 to 15 minutes. In my testing, I found this rest time is what separates a good Brussels salad from a great one — the sprouts soften just enough.
Finish and serve. Fold in the diced avocado and cheese, if using. Scatter the toasted pepitas across the top and drizzle with the remaining dressing. Serve right away, or chill for 20 to 30 minutes for an even more cohesive flavor.
Substitutions and Variations
To make this fully dairy-free, use a vegan mayo and swap the Greek yogurt for a plain coconut or oat-based yogurt. Skip the feta entirely — the dressing is so herbaceous and rich that you won’t miss it.
For a high-protein version that works as crisp goddess brussels for a healthy lunch side, add a cup of chickpeas, sliced grilled chicken, or hard-boiled eggs. Any of these turn it into a complete, filling meal without changing the flavor profile.
Want to stretch this for a bigger crowd? Double the Brussels and cabbage and keep the dressing amount the same — the recipe scales up beautifully. Pair it with our lemon herb wild rice pilaf salad for a spread that covers every texture.
My family’s favorite variation is adding thinly sliced sugar snap peas and a handful of sprouts for extra crunch. It’s especially good for back-to-school lunches when you want something the kids will actually eat.
Expert Tips and Troubleshooting
The biggest mistake people make with raw Brussels sprouts is slicing them too thick. After making this dozens of times, I can tell you that thin ribbons are non-negotiable. Thick slices stay bitter and chewy in a way that puts people off Brussels for good.
If your dressing tastes flat, it almost always needs more lemon juice or salt. Taste it before tossing and adjust. The brightness of the herbs is what makes a Green Goddess dressing sing, so don’t hold back on the fresh herbs — dried simply won’t deliver the same result. The Serious Eats guide to Green Goddess dressing has a great breakdown of why fresh herbs matter in blended dressings.
If the salad sits too long and the avocado starts to brown, just fold in a fresh half right before serving. A squeeze of extra lemon over the avocado as you dice it also slows oxidation significantly.
For simple dinner salads that look impressive with minimal effort, dress the base ahead and keep the pepitas and avocado separate until plating. See how we use the same approach in our cider pear radicchio crunch salad.
Storage and Meal Prep
| Component | Storage Method | Duration |
|---|---|---|
| Dressed salad base (no avocado) | Airtight container in fridge | Up to 3 days |
| Green Goddess dressing | Sealed jar in fridge | Up to 5 days |
| Avocado | Add fresh at serving | Do not store dressed |
| Toasted pepitas | Room temperature, small bag | Up to 1 week |
This is one of the best salads for easy goddess brussels meal prep because the dressed base actually improves overnight. The Brussels soften further and absorb even more of that herby dressing. Make it Sunday and you’ve got lunch ready for three days straight.
Keep the pepitas in a separate small bag and add them at serving so they stay crunchy. The dressing also doubles beautifully as a dip for raw veggies or a spread for wraps — make a full batch and use it all week. For more dressing inspiration, check out our apple butter Dijon dressing, which works just as well on shaved greens.
Green Goddess Brussels Chop FAQs
Can I make the Green Goddess Brussels Chop ahead of time?
Yes, this salad is excellent made ahead. Dress the shaved Brussels and cabbage base up to 24 hours in advance and store it covered in the fridge. Add the avocado, pepitas, and cheese right before serving for the best texture and appearance.
How do I shave Brussels sprouts without a mandoline?
A sharp chef’s knife works perfectly. Halve each sprout through the stem, then lay it cut-side down and slice as thinly as you can. It takes a few extra minutes but produces the same delicate ribbons a mandoline gives you.
What can I use instead of mayonnaise in the Green Goddess dressing?
Plain Greek yogurt or sour cream can replace the mayo entirely for a lighter dressing. For a fully vegan version, use a plant-based mayo. The texture will be slightly thinner but the herb flavor stays just as vibrant.
Why do Brussels sprouts taste bitter in salads?
Raw Brussels sprouts can taste bitter when sliced too thick or served immediately without resting. Shaving them thin and letting them sit in the dressing for 10 to 15 minutes breaks down some of the bitter compounds and softens the texture considerably.
Best way to keep the avocado from browning in this salad?
Dice the avocado right before serving and toss it with a squeeze of lemon juice first. If prepping ahead, keep the avocado whole and uncut in the fridge, then slice and fold it in at the last moment for the freshest result.
Final Thoughts
This Green Goddess Brussels Chop is the rare salad that actually gets better with time — and that’s a gift on a busy week. Make it once and you’ll understand why it earned a permanent spot in the rotation.
Well, go save this to Pinterest before you forget it exists, then come back and tell me in the comments how you made it your own. I love hearing what people add.
Green Goddess Brussels Chop
Equipment
- Blender
- Large mixing bowl
- Mandoline or sharp knife
- Chef’s knife
Ingredients
Salad
- 1 lb Brussels sprouts, trimmed and finely shaved A mandoline makes this fast; a sharp knife works too
- 2 cups Green cabbage, finely shredded Adds volume and crunch; Napa cabbage is milder
- 1 cup Cucumber, finely diced English cucumber preferred for fewer seeds
- 1 Avocado, diced Add right before serving to prevent browning
- â…“ cup Green onions, thinly sliced Chives work as a substitute
- ¼ cup Fresh parsley, chopped Flat-leaf preferred
- ¼ cup Fresh basil, chopped Don’t substitute dried — fresh is essential here
- ¼ cup Toasted pepitas Sunflower seeds or sliced almonds also work
- â…“ cup Crumbled feta or Parmesan Optional; skip for dairy-free
- 2 tbsp Fresh chives, finely chopped Adds a gentle onion note on top
Green Goddess Dressing
- â…“ cup Mayonnaise Full-fat gives the creamiest result
- â…“ cup Plain Greek yogurt Adds tang; sour cream works too
- ¼ cup Fresh parsley Stems and all are fine in the blender
- ¼ cup Fresh basil The flavor base of the dressing
- 2 tbsp Fresh chives Green onion tops are a fine swap
- 2 tbsp Fresh lemon juice About 1 medium lemon
- 1 tbsp Extra-virgin olive oil Adds body and richness
- 1 tsp Dijon mustard Helps emulsify and adds depth
- 1 Garlic clove, small Start with half if you prefer milder garlic flavor
- ½ tsp Kosher salt
- ¼ tsp Black pepper
- 2–3 tbsp Water Add gradually to reach a pourable consistency
Instructions
- Blend the Green Goddess dressing. Add the mayonnaise, Greek yogurt, parsley, basil, chives, lemon juice, olive oil, Dijon, garlic, salt, and pepper to a blender. Blend until completely smooth and vivid green. Add water a tablespoon at a time until the dressing flows easily off a spoon.
- Shave the Brussels sprouts. Trim the tough ends off each sprout and slice them as thinly as possible with a sharp knife or mandoline. Add the delicate ribbons to a large mixing bowl.
- Build the salad base. Add the shredded cabbage, cucumber, green onions, parsley, basil, and chives to the bowl with the Brussels sprouts.
- Dress and rest. Pour about two-thirds of the Green Goddess dressing over the salad and toss thoroughly to coat. Let the salad sit for 10 to 15 minutes so the Brussels sprouts soften and absorb the dressing.
- Finish and serve. Fold in the diced avocado and cheese, if using. Scatter the toasted pepitas across the top and drizzle with the remaining dressing. Serve right away, or chill for 20 to 30 minutes for a more cohesive flavor.
