Green Goddess Salad (Tahini, Herb and Lemon Build)

Green Goddess salad became a viral sensation in early 2022, driven by a specific TikTok video demonstrating a shredded green salad with a blended herb-tahini-lemon dressing. The modern viral version — credited to food creator @thecabbagethat — differs substantially from the classic American Green Goddess dressing of 1920s San Francisco origin, which was a mayonnaise and tarragon-based sauce. The 2022 viral version recast Green Goddess as a brighter, tahini-based format using a wide array of fresh green herbs, lemon, and garlic, which is nutritionally appealing and genuinely delicious. The correct method for the viral version builds the dressing by blending: a full bunch of basil, a bunch of chives or green onions, fresh parsley, fresh tarragon or mint (one or the other), tahini (3–4 tablespoons), lemon juice (2 tablespoons), garlic (one small clove), olive oil, salt, and a splash of water to achieve consistency. The result should be bright green, smooth, and slightly thick. A high-speed blender produces the smoothest result; a food processor leaves a slightly textured dressing which is also acceptable. The salad base is finely shredded Napa or savoy cabbage — the shredding is important, not the cabbage type. Cabbage holds dressing better than softer lettuces and does not wilt, making it suitable for batch preparation. Cucumber, diced very fine, adds water and crunch. A handful of sunflower seeds, toasted, adds essential textural contrast. The original classic Green Goddess dressing (1920s Palace Hotel version) uses mayonnaise, tarragon, green onion, and parsley — the viral version shares the colour concept but is a different sauce entirely. Both are valid.