There’s just something magical about the right balance of crunchy veggies and creamy dressing—and this vegan green goddess salad delivers exactly that. Inspired by the viral green goddess salad recipe, this version leans fully into plant-based goodness with a dreamy cashew-based vegan green goddess dressing that’s herby, garlicky, and tangy in all the right ways. Whether you’re making it as a main dish, a colorful side for a spring potluck, or as a meal prep component for the week, it never disappoints. This goddess salad isn’t just green—it’s gloriously green, featuring a vibrant mix of fresh herbs, cabbage, and cucumber that will make even the most salad-skeptical eaters rethink their stance.
It’s perfect as a healthy lunch, a light dinner, or even part of a spread of green salads for parties. If you’ve ever loved the flavors in a green goddess sandwich or green goddess chicken salad, this vegan spin captures all that creamy herbaceousness—minus the dairy or mayo.
Vegan Green Goddess Salad with Cashew Dressing
Prep Time 20 minutes mins
Total Time 20 minutes mins
Course Main Course, Salad, Side Dish
Cuisine American
Servings 4 generous portions
Blender or food processor Essential for making a super creamy goddess dressing. A high-speed blender like a Vitamix or Ninja is ideal.
Sharp chef’s knife You'll be doing a lot of fine chopping, especially with herbs and cabbage.
Large Mixing Bowl Toss everything together in a big bowl to distribute that dressing evenly.
Cutting board Preferably a large one to handle all the fresh produce.
Measuring cups & spoons For both the salad and the dressing.
For the Salad Base
- 2 cups finely chopped green cabbage think of this as the backbone—crunchy and sturdy
- 1 large cucumber finely diced
- 1 bunch green onions thinly sliced (white and green parts)
- 1 cup fresh parsley finely chopped
- 1 cup fresh basil leaves finely chopped
- ½ cup chives minced
- 1 avocado diced (optional but luxurious)
- 1 cup cooked quinoa or chickpeas optional
For the Vegan Green Goddess Dressing (Cashew-Based)
- 1 cup raw cashews soaked in warm water for at least 30 minutes
- ½ cup water plus more to thin if needed
- Juice of 1 large lemon
- 2 tablespoons apple cider vinegar
- 2 cloves garlic
- ½ cup fresh parsley
- ½ cup fresh basil
- 2 tablespoons chives
- 1 tablespoon nutritional yeast
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Optional add-ins: a touch of maple syrup for sweetness, or a small jalapeño if you like heat.
Soak the Cashews
If you haven’t already soaked your cashews, pop them in warm water for 30 minutes. This softens them so they blend ultra-smooth. If you’re in a rush, simmer them in water for 10 minutes instead.
Blend the Vegan Green Goddess Dressing
Drain your soaked cashews and toss them into a blender. Add the lemon juice, apple cider vinegar, garlic, herbs, nutritional yeast, salt, and pepper. Blend until smooth, adding water gradually to reach your desired consistency. You’re looking for something thick but pourable—almost like a creamy yogurt.
This dressing is a standout on its own and rivals any traditional goddess dressing recipe out there. It’s so good, you might just use it as a dip or a spread for wraps and green goddess sandwiches.
Chop the Veggies and Herbs
This is the meditative part: finely chop your green cabbage, cucumber, scallions, parsley, basil, and chives. The key to a cohesive texture is a fine dice, almost like you're making a salsa. Toss everything into your large mixing bowl.
Add Protein (Optional)
Stir in your cooked quinoa or chickpeas if you're bulking this up for a main meal. They add a satisfying bite and make the salad more filling without changing the flavor profile too much.
Combine and Toss
Drizzle your freshly blended green goddess salad dressing over the chopped mixture. Start with half and add more as needed. Mix thoroughly so every bite is coated in that creamy, herby deliciousness.
Garnish and Serve
Top with avocado chunks if using, maybe a few extra herbs, and a crack of black pepper. Serve immediately or chill in the fridge for an hour if you want it extra refreshing.
Perfect Pairings for Your Goddess Bowl
- Crusty Sourdough or Whole Grain Bread: A slice on the side helps mop up any leftover dressing. You could also turn this into a next-level green goddess sandwich.
- Grilled Tofu or Tempeh: For extra protein that keeps the meal plant-based.
- Cold Pasta: Stir this salad into some cooked fusilli or orzo and you’ve got yourself a vegan green goddess pasta salad.
- Soup: A bowl of green goddess soup (think pureed asparagus, peas, and herbs) pairs well with the cold crunch of this salad.
- Fresh Fruit: Pair with melon or grapes for a sweet-savory lunch combo. If you're exploring sweet green salad recipes, try adding a touch of green apple or pear to the mix.
FAQs
1. Can I use other greens instead of cabbage?
Absolutely. While green cabbage gives it crunch and structure (like in a green cabbage salad), you can sub with finely chopped romaine, kale, or even spinach. Just note that cabbage holds up best for meal prep.
2. Is there a non-cashew alternative for the dressing?
Yes! You can use silken tofu or sunflower seeds instead of cashews. Both offer creaminess and neutral flavor, keeping your green goddess dressing recipe dairy-free and nut-free if needed.
3. How long does this salad keep?
It’s best fresh, but it stores well for 2–3 days in the fridge, especially if you leave out the avocado until serving. The sturdy greens and herbs hold up better than typical lettuce-based salads.
4. Can I turn this into a main meal?
Yes! Adding grains like quinoa, farro, or even pasta transforms it into a hearty green goddess pasta salad. You can also top it with grilled tofu or seared vegan “chicken” strips.
5. What makes this dressing a “goddess” dressing?
The original goddess dressing recipe dates back decades, often made with mayo and anchovies. The “green goddess” version is loaded with fresh herbs like parsley and basil and gets its richness from a creamy base—in this case, cashews. It’s the herby flavor and velvety texture that earn it the “goddess” name.
