...
Go Back
–+ servings
A vibrant, creamy green goddess salad with crisp lettuce and a rich dressing in a glass bowl.

The Best Green Goddess Salad with Our Secret Twist

Experience the ultimate green goddess salad, elevated with a unique twist. This recipe delivers unparalleled flavor and texture through toasted cashews and lightly charred aromatics, resulting in a creamy, vibrant, deeply herbaceous, and incredibly fresh chopped salad.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Side Dish
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 small head green cabbage
  • 3-4 baby cucumbers (or 1 large cucumber)
  • 1/4 cup chives
  • 1 bunch scallions, light green & white parts
  • 1 cup basil leaves
  • 1 cup fresh spinach
  • 2 cloves garlic
  • 1 small shallot
  • 2 lemons, juiced
  • 1/4 cup olive oil
  • 1/4 cup raw, unsalted cashews
  • 1/3 cup nutritional yeast
  • 1 teaspoon salt
  • 2 tablespoons rice vinegar
  • 3-4 chives optional, for garnish
  • 1 bunch scallions, dark green tips

Equipment

  • High-powered blender
  • Sharp knife
  • Cutting Board
  • Large bowl
  • Dry pan or broiler

Method
 

  1. First, pre-soak the raw cashews in hot water for 10-15 minutes for an ultra-smooth dressing. While they soak, lightly char a quarter of the shallot and the dark green scallion tips under a broiler or in a dry pan until softened and fragrant; set aside to cool. In a separate dry pan over medium heat, toast the remaining raw cashews until lightly golden and fragrant, then set aside. Once soaking is complete, drain the pre-soaked cashews.
  2. Finely chop the cabbage, cucumbers, chives, and the light green and white parts of the scallions. Aim for a uniformly chopped texture where all ingredients are small enough to be easily eaten together. Add all finely chopped vegetables to a large bowl.
  3. Into a high-powered blender, add the basil leaves, fresh spinach, garlic, the un-charred portion of the small shallot, lemon juice, olive oil, the pre-soaked and drained raw cashews, the toasted cashews, nutritional yeast, salt, rice vinegar, and the lightly charred shallot and dark green scallion tips. Ensure liquids go in first. Pulse until the dressing is completely smooth, creamy, and emulsified, with no green specks remaining.
  4. Pour the vibrant green dressing over the finely chopped salad in the large bowl. Mix very well to evenly coat every piece of vegetable. Serve immediately to enjoy the crisp texture and fresh aroma. Garnish with extra chives or a sprinkle of freshly cracked black pepper, if desired.

Nutrition

Calories: 220kcalCarbohydrates: 13gProtein: 6gFat: 18gSaturated Fat: 3gSodium: 575mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 40mgCalcium: 60mgIron: 2mg

Notes

For optimal results, embrace the fine chop for vegetables and always add liquids first to your blender. The unique twist of toasted cashews and charred aromatics, along with pre-soaking cashews, is crucial for depth of flavor and creamy texture. If not consuming the entire salad at once, dress individual servings to maintain crispness. Store undressed salad components in airtight containers for 2-3 days, and the dressing for 3-4 days in the refrigerator. A fully dressed salad is best enjoyed immediately. Serve chilled.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Tried this recipe?

Let us know how it was!