Fresh Green Goddess Salad Recipe with a Creamy Homemade Dressing

This fresh Green Goddess Salad is crunchy, scoopable, and loaded with vibrant herbs and greens. Everything is finely chopped and tossed in a creamy homemade green goddess dressing that’s both nourishing and incredibly flavorful. It works as a salad, a dip, or even a wrap filling—making it perfect for meal prep or easy lunches.

This modern take on green goddess salad leans heavily into fresh vegetables and herbs while keeping the dressing dairy-optional and customizable. If you love bold, herby flavors and texture in every bite, this one delivers.

Ingredients and Supplies to Make Green Goddess Salad

Ingredients

• Green cabbage
• Persian cucumbers (or English cucumber)
• Green onions
• Baby spinach
• Fresh basil
• Garlic cloves
• Shallot
• Lemons
• Olive oil
• Cashews
• Parmesan cheese (or nutritional yeast for vegan)
• Rice vinegar
• Salt
• Optional: grilled chicken breast

Supplies

• Large mixing bowl
• Cutting board and sharp knife
• Blender or food processor
• Measuring cups and spoons
• Salad spinner (optional)
• Tongs or salad servers
• Airtight container for storage

How to Make Green Goddess Salad Step-by-Step

1. Prep the Vegetables

Finely chop the cabbage, cucumbers, and green onions into small, uniform pieces. This creates the signature scoopable texture and helps the dressing coat every bite evenly.

2. Make the Homemade Green Goddess Dressing

Blend spinach, basil, garlic, shallot, lemon juice, olive oil, cashews, Parmesan, rice vinegar, and salt until completely smooth. For extra creaminess, soak the cashews in hot water for 10 minutes before blending.

3. Combine and Toss

Add the chopped vegetables to a large bowl and toss with about ¾ of the dressing. Add more as needed, depending on how saucy you like it. If adding chicken, stir it in now or layer it on top.

4. Serve or Chill

Serve immediately, or refrigerate for 30 minutes to let the flavors meld. Store leftovers in an airtight container for up to 2 days.

Healthy and Flavor Variations

Easy Ways to Customize

• Extra protein: Grilled chicken, chickpeas, tofu, eggs, or quinoa
• Lower calorie: Replace part of the olive oil with Greek yogurt
• Vegan: Use nutritional yeast instead of Parmesan
• More greens: Add kale or extra spinach
• Extra crunch: Sunflower seeds, almonds, or pepitas
• Spicy: Jalapeño or red pepper flakes

For more background on the classic green goddess flavor profile, Bon Appétit’s green goddess history guide is a great reference.

Frequently Asked Questions

Why is everything chopped so finely?

Finely chopping creates the signature scoopable texture and ensures every bite gets evenly coated with dressing.

How long does green goddess salad last?

The dressed salad keeps for up to 2 days in the fridge. The dressing alone lasts 4–5 days when stored separately.

Can I meal prep this?

Yes. Store the vegetables and dressing separately and combine just before serving to prevent sogginess.

Serving Suggestions for Green Goddess Salad

• Main dish: Add protein and serve as a full meal
• Side salad: Perfect with sandwiches or grilled meats
• Dip: Scoop with tortilla or pita chips
• Wraps and bowls: Use as a filling for tacos or grain bowls

More Fresh Salad Recipes You’ll Love

• Mediterranean Chickpea Salad
• Crunchy Asian Slaw with Peanut Dressing
• Strawberry Spinach Salad with Poppy Seed Dressing
• Southwest Black Bean & Corn Salad
• Cucumber Tomato Avocado Salad

The Best Green Goddess Salad with Fresh Homemade Dressing

This vibrant, nutrient-packed Green Goddess Salad features finely chopped cabbage, cucumber, and green onions tossed in a creamy, herby homemade dressing.

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Prep Time: 15 minutes minutes

Cook Time: 0 minutes minutes

Serves: 4 people

Adjust Servings: 4 people

Equipment

• 1 Large mixing bowl
• 1 Cutting board
• 1 sharp chopping knife
• 1 blender or food processor
• 1 Measuring cups and spoons
• 1 salad spinner optional

Ingredients

For the Salad

• ½ head Green Cabbage About 4 cups finely chopped. Finely chop into very small pieces, about 1/4-inch squares. The fine chop is key to this salad's unique texture!
• 3 Persian Cucumbers or 1 English cucumber
• 1 bunch Green Onions about 6 green onions
• 24 ounces Grilled Chicken Breast, Cooked and Sliced 6 Oz per serving

For the Dressing

• 1 cup Baby Spinach
• 1 cup Fresh Basil
• 2 cloves Garlic Peeled
• 1 Small Shallot Peeled
• 2 Lemons Juiced. about 1/4 cup
• ¼ cup Olive Oil
• ¼ cup Cashews raw, unsalted
• ⅓ cup Parmesan cheese, grated (Sub 3 tablespoons nutritional yeast for dairy free)
• 2 Tablespoons Rice Wine Vinegar
• 2-3 Tablespoons Water As needed to thin

Instructions

For the Salad

• Finely chop the cabbage into small pieces (about ¼-inch squares). Dice the cucumbers into similar-sized pieces.
• Thinly slice the green onions, using both white and green parts.
• Place all chopped vegetables in a large mixing bowl.

For the Dressing

• Combine spinach, basil, garlic, shallot, lemon juice, olive oil, cashews, Parmesan cheese, rice vinegar, and salt in a blender or food processor.
• Blend until completely smooth and creamy. Add water 1 tablespoon at a time if needed to reach desired consistency.
• Pour about ¾ of the dressing over the vegetables and toss well to coat evenly. Add more dressing as desired.
• If using chicken, either mix it into the salad or arrange on top of individual servings.
• Serve immediately or refrigerate for up to 2 days in an airtight container.

Recipe Notes

Finely chop the cabbage into very small pieces, about 1/4-inch squares. The fine chop is key to this salad's unique texture!

Nutrition

Serving: 2cup | Calories: 510kcal | Carbohydrates: 19g | Protein: 57g | Fat: 26g | Sodium: 178mg | Fiber: 5g | Sugar: 6g