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Vegan Green Goddess Salad with Cashew Dressing

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Prep Time 20 minutes
Total Time 20 minutes
Course Main Course, Salad, Side Dish
Cuisine American
Servings 4 generous portions

Equipment

  • 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.

Ingredients
  

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.

Instructions
 

Soak the Cashews

  1. 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

  1. 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.
  2. 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

  1. 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)

  1. 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

  1. 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

  1. 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.