This Green Goddess Salad is crisp, herby, and tossed in a creamy green goddess dressing. An easy option to prep ahead and enjoy for lunches, dinners or as a side!
If you love vibrant, crunchy salads that are just as satisfying as they are flavourful, this Green Goddess Salad is going to be right up your alley. Salads like my Thai Chopped Salad and Rainbow Edamame Salad have become favourites because they are full of colour, texture, and bold flavour while still holding up well for meal prep. This Green Goddess Salad follows that same idea and is perfect to prep ahead and enjoy throughout the week.
What makes this salad stand out is the combination of finely chopped cabbage, crisp cucumbers, fresh herbs, and a creamy green goddess dressing that brings everything together. The toasted cashews tossed in honey and chili oil add a sweet and savoury crunch that really elevates the salad. Every bite has the perfect balance of freshness, creaminess, and texture, making it filling without feeling heavy.
Why This Recipe Is Dietitian Approved
- Nutrient packed. This salad is loaded with leafy greens, fresh herbs, and cruciferous veggies, providing fiber, antioxidants, and key micronutrients that support overall health.
- Fresh and flavorful. The creamy green goddess dressing adds tons of flavor using yogurt, herbs, and lemon, so you get a satisfying salad without relying on heavy dressings.
- Great for meal prep. Cabbage and sturdy greens hold up well in the fridge, making this salad easy to prep ahead without getting soggy or wilted.
Green Goddess Salad Recipe
Ingredients
Cabbage. Green cabbage is the base of any good green goddess salad recipe! This helps the salad stay crispy and crunchy, without wilting! The key is chopping the cabbage up finely to avoid large chunks!
Cashews. My favourite addition to this green goddess salad, we toast some raw unsalted cashews and toss them in honey and chili oil (I use this one) for a sweet and savoury combination
Cucumber. For crunch! I recommend using persian cucumbers for the most crisp option!
Parsley. For freshness! I use flat leaf italian parsley, however you can use curly parsley as well.
Chives. Chives or green onions will both work in this salad!
Spinach. To add bulk to this salad I like to add spinach. If you prefer kale or romaine you can substitute an equal amount of those!
For the dressing:
Fresh herbs. choose any combination of fresh herbs you desire! Parsley, dill, cilantro, basil etc.
Yogurt. Greek yogurt is what adds creaminess to this salad dressing. Ensure you are using plain! The fat percentage does not matter!
Olive oil. I recommend using a high quality olive oil for best results!
Honey. For a touch of sweetness!
Green onions. Green onions or chives can be used to add some freshness to this dressing.
Garlic. Fresh garlic is best for the most flavour!
Salt and black pepper. Customize the amount to meet your desired taste preferences.
Lemon. For freshness we add fresh lemon juice.
Jalapeno. For a little spice!
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Start by toasting the cashews in a small pan over medium heat. Allow the cashews to cook for about 3-4 minutes, shaking consistently to lightly brown the pecans. While they are cooking, add a piece of parchment paper to a plate and have the chili crunch oil, honey and sea salt ready. Immediately after removing the cashews from the heat, add to the parchment paper lined plate, and toss with chili crunch oil, honey and salt. Set aside.
- In a large bowl, add green cabbage, parsley, spinach, cucumbers and chives. Top with spicy cashews.
- To make the dressing- combine greek yogurt, olive oil, lemon, dijon mustard, honey, fresh herbs, spinach, green onions, salt, black pepper and jalapeno. Blend until smooth.
- Pour the dressing over the salad. Toss to combine.
Substitutions and Variations
To make gluten-free: this recipe is naturally gluten free.
To make dairy-free: substitute the greek yogurt with a thick non dairy yogurt of your choice!
To make nut-free: omit the cashews! For a bit of crunch you can use pumpkin seeds prepared the same way (please note some chili crunch does contain peanuts, however I use Rippah chili crunch which does not)!
When it comes to the fresh herbs you can use any combination of fresh herbs you desire!
- Basil- a touch of sweetness with a slight pepper-y flavour
- Parsley- will add freshness without an overpowering flavour
- Dill- for a cool, tangy contrast in flavour!
- Cilantro- will add a bold, zesty freshness to this dressing!
Equipment
Storage
This Green Goddess Salad is best served when freshly prepared however it can stay fresh in the fridge in an airtight container for up to 4-5 days! The only thing that may lose its crispness is the cucumbers.
Top Tips for Success
The key to a good green goddess salad is to dice everything up as small as possible- no one likes large chunks of cabbage! You can use a produce chopper to make this easier!
Frequently Asked Questions
I recommend using green cabbage for a more mild flavour (and for a classic green goddess salad experience)!
Toasting the cashews helps warm them up so that the honey/ chili oil mixture stays on them when added to the salad!
More Staple Salad Recipes
If you liked this Green Goddess Salad, try these recipes:
- Crunchy Cabbage and Orange Quinoa Salad
- Chickpea Feta Cucumber Quinoa Salad
- Cucumber and Bell Pepper Salad
- Mason Jar Peanut Salad
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this Green Goddess Salad, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Green Goddess Salad
Ingredients
For the salad:
- 1 cup raw unsalted cashews, chopped
- 1 teaspoon chili crunch oil
- 1 teaspoon honey
- pinch of salt
- ½ green cabbage, finely chopped
- ¼ cup flat leaf parsley, chopped
- 3 cups spinach, chopped
- 4 persian cucumbers, diced
- ¼ cup chives, chopped
For the dressing:
- 1 cup plain 0% Greek yogurt
- 1 tablespoon olive oil
- Juice of ½ lemon (about 1 tbsp)
- 1 teaspoon Dijon mustard
- 1.5 teaspoon honey
- 1 cup fresh herbs of choice (basil, parsley, dill, etc.)
- 1 cup spinach
- black pepper, to taste
- 1 teaspoon diced jalapeno
Instructions
- Start by toasting the cashews in a small pan over medium heat. Allow the cashews to cook for about 3-4 minutes, shaking consistently to lightly brown the pecans. While they are cooking, add a piece of parchment paper to a plate and have the chili crunch oil, honey and sea salt ready. Immediately after removing the cashews from the heat, add to the parchment paper lined plate, and toss with chili crunch oil, honey and salt. Set aside.
- In a large bowl, add green cabbage, parsley, spinach, cucumbers and chives. Top with spicy cashews.
- To make the dressing- combine greek yogurt, olive oil, lemon, dijon mustard, honey, fresh herbs, spinach, green onions, salt, black pepper and jalapeno. Blend until smooth.
- Pour the dressing over the salad.
- Toss to combine. Serve with crispy chicken if desired.
Nicole Addison says
Quite possibly my ALL-TIME favourite salad I've made!! I hope you enjoy this one.