Green Goddess Salad Dressing

This green goddess salad dressing is inspired by many of the flavors that can be found in Thai cooking, as well as TikTok. Lol.

When made into a salad (which is what I share in the recipe card below), it’s like a super fresh and flavorful slaw that could be eaten all on its own or added to all sorts of things.

I topped a veggie burger with this green goddess salad and it was divine.

You could also use just the dressing for lots of other things like a sandwich spread, dip for crackers or pita, or smeared on top of a steak or a baked chicken breast.

As the name suggests, this is made with lots of delicious green ingredients, including basil, mint, cilantro, spinach, chives, and lime juice.

Green goddess salad dressing is VERY easy to make—you throw everything in a food processor or blender and puree. The final texture is like a thick smoothie.

As I mentioned, the green goddess salad dressing is great all on its own, but if you want to serve it on top of something (or as a side with a main dish) here are a few suggestions:

If you try this green goddess salad, let me know what you think! I’d also love to know how you serve it. xo. Emma

Love dressings? Try my Poppy Seed Dressing or Toasted Sesame + Miso Dressing!

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5 from 2 votes

Green Goddess Salad Dressing

a quick and easy vegetable-packed salad dressing
Course Salad
Cuisine American
Keyword green goddess, salad, salad dressing
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Calories 934kcal
Author Emma Chapman


  • Food processor


  • 6-8 basil leaves
  • 8-10 mint leaves
  • ¼ cup cilantro handful
  • 3-4 chives
  • 1 cup spinach leaves
  • 2 cloves garlic
  • 1 shallot
  • 1 lemon juice only
  • 1 lime juice only
  • ¼ cup olive oil
  • ½ cup cashews raw
  • 2 tablespoons apple cider vinegar
  • sea salt

For the salad

  • 12 ounces shredded cabbage kale slaw


  • In a food processor (or blender), add all the ingredients for the dressing.
  • Puree as smooth as you can get it.
  • Season well with salt.
  • Toss the cabbage kale slaw with the dressing so everything gets coated.


For the fresh herbs, you don’t necessarily have to use these EXACT measurements. But I wanted to give you an idea of about how much of each to use. If needed, based on what you have or your taste, you can alter these slightly. 
This recipe is inspired by Baked By Melissa’s Green Goddess Salad


Calories: 934kcal | Carbohydrates: 46g | Protein: 16g | Fat: 83g | Saturated Fat: 13g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 55g | Sodium: 46mg | Potassium: 1023mg | Fiber: 9g | Sugar: 10g | Vitamin A: 3739IU | Vitamin C: 95mg | Calcium: 156mg | Iron: 8mg
  • I made the baked by Melissa green godess salad that is rampant on tik tok. I thought it was yummy but my husband said it needed cilantro. I did not think that would go well. I’m curious what your version is like… mint throws me off a bit.

    • 5 stars
      I think Melissa’s version is awesome but when I tried it I guess I felt a little like your husband too. I also started thinking about Thai salads, and also fresh spring rolls and how there is usually a combination of basil, mint, cilantro, and chives (not always, but often) and I really like that combo so that was the inspiration behind this. I’ll be interested to see what you (and your husband!) think if you try this one.

  • I was just planning on making a dish with green goddess dressing for dinner last night. This is perfect timing! I usually can’t eat the store-bought ones because I’m allergic to spinach, but having a recipe makes it super easy to omit/sub.

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