Green Goddess Salad with Creamy Dressing
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Give your body the divine treatment with my spectacularly spoonable Green Goddess Salad recipe! Crunchy cabbage and cucumbers are tossed in a creamy, naturally vegan green goddess dressing for a light meal or vibrant side dish that’s perfect for warmer weather.
Now that the days are getting longer and warmer, I love turning to my favorite salad recipes for lunch. I’ve always been a fan of vegetables, particularly when they’re creamy, cool and crunchy like they are in this vegan green goddess salad! As a bonus, this fabulously fresh dish can be made in advance like my broccoli salad and chickpea salad, making it ideal for picnics and packed lunches.
Ingredients & Substitutions
- Cucumbers – While any variety will work, I like using thin-skinned, seedless English cucumbers because there’s less prep involved.
- Green Head Cabbage – Cheap, sturdy, and slightly sweet green cabbage makes a fantastic base for make-ahead salads. For a shortcut, feel free to swap in bagged coleslaw mix.
- Green Onions – Provide a mild onion flavor without overpowering the salad. Use both the white and green parts for the best flavor.
- Fresh Spinach – Forms the base of the dressing and gives it that vibrant green color. Baby spinach works best, but mature spinach is fine if you remove tough stems.
- Fresh Parsley & Fresh Basil – These herbs bring brightness and freshness. Feel free to adjust the ratio depending on your preference.
- Avocado – Adds extra creaminess and richness to the salad. Use a ripe but firm avocado so it holds its shape when mixed. For the best texture and color, add it just before serving to prevent browning.
- Olive Oil – If you have it, healthy green goddess salad dressing is a fantastic place to use your high-quality cold-pressed extra virgin finishing oil.
- Fresh Lemon Juice – “Fresh” is the operative word here. Bottled lemon juice tends to taste bitter and flat, whereas the fresh stuff tastes like tangy sunshine. In a pinch, swap in lime juice or your favorite light vinegar.
- Garlic Clove – Optional, but adds depth and a slight kick. Adjust to taste depending on how strong you like it.
- Cashews – This is the secret for making the dressing nice and creamy without any dairy. Pistachios also work well and add even more green to the mix!
- Tortilla Chips – Add a salty crunch. You can also use croutons, pita chips, or roasted chickpeas.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
Green Goddess Salad: Video Recipe
Watch the full video recipe to learn how to make the BEST Salad with Green Goddess Dressing.
Prefer the written recipe? Scroll down to the recipe box 👇
What is green goddess salad?
Green goddess salad is a fresh, herb-forward salad known for its vibrant green color and creamy, flavorful dressing. It’s typically made with a mix of crisp greens or finely chopped vegetables—like cabbage, cucumbers, or lettuce—tossed in a rich green dressing packed with fresh herbs.
The name comes from its rich green dressing which is traditionally made with ingredients like fresh herbs, garlic, lemon, and a creamy base such as mayo, sour cream, or yogurt. In this vegan version, the creamy element is swapped for cashews to deliver a classic bright, tangy, herby punch, but with a lighter twist.
The salad itself is often prepared as a finely chopped salad, so every bite is evenly coated in dressing, almost like a slaw-meets-chopped-salad hybrid. It’s fresh, crunchy, and incredibly satisfying, making it a crave-worthy side dish, light lunch, or even a dip with chips or crackers. This style has recently gained popularity as a viral green goddess salad, loved for its bold flavor and scoopable texture.
How to Make Green Goddess Salad
Optional Variations & Dietary Adaptations
- Swap the Greens. Use kale, arugula, romaine, or mixed greens instead of spinach. Napa cabbage works too, but it’s softer and wilts faster.
- Change the Herbs. Mix in cilantro, dill, chives, or tarragon depending on what you have. Each adds a slightly different flavor profile.
- Nut-Free Option. Replace cashews with sunflower seeds or tahini. For a creamier (non-vegan) version, add a bit of Greek yogurt.
- Boost the Protein. To make this salad more filling, add a protein source like crispy chickpeas, white beans, grilled chicken, or griddled halloumi.
- Add Extra Veggies. Snap peas, shredded carrots, broccoli, or even zucchini work well.
- Make It Spicy. Blend in jalapeño, chili flakes, or a splash of hot sauce for heat.
- Adjust the Acidity. Change the flavor profile by using lime juice for a zippier taste or a splash of apple cider vinegar for a slightly tangier finish.
Expert Tips & Tricks
- Blend the Dressing Until Completely Smooth. For the creamiest texture, blend long enough to break down the cashews and greens fully. Add a splash of water or lemon juice if needed.
- Soak the Cashews for Extra Creaminess. Soaking in hot water for 10–20 minutes makes them softer and easier to blend, especially if your blender isn’t very powerful.
- Chop the Veggies Small and Evenly. Finely chopping the cabbage, cucumbers, and green onions helps ensure every bite is well-coated in dressing. It also gives the salad its classic chopped, scoopable texture.
- Taste and Adjust Before Tossing. Before mixing the dressing into the salad, give it a quick taste. Adjust the salt, lemon juice, or garlic to suit your preference.
- Dress Just Before Serving To Keep It Crisp. For the crunchiest texture, toss the salad with the dressing right before serving.
- Massage the Cabbage for a Softer Texture. A quick massage with a pinch of salt softens it slightly while keeping some crunch.
- Add Crunch at the Last Minute. Tortilla chips (or any crunchy topping) should be added just before serving so they stay crisp and don’t get soggy.
- Adjust thickness easily. If the dressing is too thick, add a little water or lemon juice. If too thin, blend in a few more cashews.
How to Store Chopped Green Goddess Salad
- Refrigerator (Undressed): Store the chopped vegetables and dressing separately in airtight containers. The veggies will stay fresh for 3–4 days, and the dressing will keep for up to 5 days.
- Refrigerator (Dressed): If already tossed, store the salad in an airtight container for up to 2 days. The cabbage will soften slightly as it sits but will still taste great.
- Keep It Crisp: For the best texture, wait to add the dressing and tortilla chips until just before serving.
- Dressing Tip: If the dressing thickens in the fridge, stir in a splash of water or lemon juice to loosen it before using.
- Do Not Freeze: Green goddess salad doesn’t freeze well, as the fresh vegetables will lose their texture once thawed.
More Salad Recipes
Green Goddess Salad Recipe
Equipment
Ingredients
For the salad:
- 3 (600 g) Cucumbers Medium, finely diced (about 4 cups)
- ½ head (500 g) Cabbage Medium, finely chopped (about 5 cups)
- 3 Green onions thinly sliced
For the dressing:
- 1 cup (30 g) Fresh spinach
- ⅓ cup (20 g) Fresh parsley
- ¼ cup (10 g) Fresh basil
- ½ Avocado
- ¼ cup (60 ml) Olive oil
- ¼ cup (60 ml) Lemon juice fresh
- 1 Garlic clove optional
- ¼ cup (35 g) Cashews raw or roasted
- Salt to taste
- Black pepper to taste
For servinf (optional)
- Tortilla chips
Instructions
- Prepare the Salad: Finely dice the cucumbers and finely chop the cabbage. The smaller you chop, the better the texture and the more scoopable the salad will be.
- Place everything in a large mixing bowl and add the sliced green onions.
- Make the Dressing: In a blender or food processor, combine spinach, parsley, basil, avocado, olive oil, lemon juice, garlic (if using), cashews, salt, and pepper.
- Blend until completely smooth and creamy. Scrape down the sides as needed. Taste and adjust salt, lemon, or pepper.
- Combine: Pour the dressing over the chopped vegetables. Toss thoroughly until everything is evenly coated.
- Let the salad sit for 10–15 minutes to allow the flavors to develop.
- Serve: Serve immediately with tortilla chips for scooping.
Video
Notes
- Greens: Feel free to use any greens you like. You can substitute or combine spinach, arugula, cilantro, kale (stems removed), or even a little mint. The total amount of greens should be about 1½–2 cups (45–60g).
- Nuts: Cashews are optional but highly recommended for creaminess and body. You can swap them for pistachios (for extra green color), almonds, walnuts, or even sunflower seeds.
- Yogurt: For an extra creamy dressing, add 2–3 tablespoons (30–45g) Greek yogurt. This makes the dressing thicker and slightly tangy.
- Protein Boost: Add chickpeas, grilled chicken or even feta cheese.
- Dressing texture: If the dressing is too thick for your liking, adjust the consistency by adding a little more lemon juice, olive oil, or even 1–2 tablespoons of water. Add gradually and blend again until you reach your desired texture. Adjust based on your taste preference.
- Make a head: You can prepare the dressing up to 2 days in advance and store it in an airtight container in the refrigerator. For the freshest texture, chop the vegetables shortly before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The cabbage will soften slightly over time but will still taste great.
Nutrition
FAQs
The best vegetables for a green goddess chopped salad are ones that are crisp, fresh, and hold up well to a creamy dressing. A base of green cabbage or Napa cabbage adds crunch and structure, while cucumbers and green onions add freshness. You can also mix in spinach, kale, or romaine for extra greens, along with broccoli, snap peas, celery or shredded carrots for added texture and color. The key is to use a mix of sturdy and tender vegetables, all finely chopped so they soak up the dressing evenly in every bite.
Parsley, basil, chives, and tarragon are classic choices, offering a balance of brightness, sweetness, and a light anise note. You can also add cilantro for a citrusy twist or dill for a fresh, slightly tangy flavor.
Yes. Store the dressing and vegetables separately for up to 3–4 days. Toss just before serving for the best texture.
Yes, this is a healthy green goddess salad made with fresh vegetables, herbs, and a dairy-free dressing based on cashews.
love this salad recipe. My advice: don’t skip the tortilla chips (you don’t need spoon or fork).
Big fan of your salad recipes, I’ve tried so many of them, and this one was a first for me. I had never heard of Green Goddess before. I followed the recipe exactly, except I skipped the nuts and added a few extra tablespoons of lemon juice to make the dressing smoother. Loved this recipe!