Green Goddess Salad: #TikTokMadeMeMakeIt

A crunchy coleslaw inspired salad with a creamy dreamy green, herby dressing! This recipe is TikTok famous, and for good reason! If you love a good 1-bowl chopped salad that’s full of flavour, you’ll love this viral TikTok Green Goddess Salad.

a bowl of green goddess salad on a marble countertop

I’m not a huge TikTok scroller, but every now and again I’ll come across a recipe that I just have to try. This Green Goddess Salad is crunchy but light. It involves lots of chopping and lots of green ingredients, hence the name! It’s really packed full of fresh and bright flavour with a hint of tang. It’s kind of like a crunchy coleslaw meets guacamole. This recipe was originally created by Baked by Melissa, and you can check out her TikTok right here!

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How to make the Green Goddess Salad

The salad itself is made with really simple ingredients. All you have to do is finely dice cabbage, cucumbers, green onions, and chives. The dressing is Melissa’s take on a traditional green goddess dressing, however it’s quite different to the original recipe which included ingredients like anchovies, mayo and sour cream. This creamy vegan dressing is made with rice vinegar, raw walnuts and nutritional yeast to name a few, and reminds me of a pesto meets caesar dressing with a tangy, herby and (very!) green twist! 

ingredients for the TikTok green goddess dressing in a blender on a marble countertop

Top Tips for the TikTok Green Goddess Salad

  • Make a lot of dressing – The base of this salad is cabbage, which soaks up dressing easily. When making this recipe, I suggest making a big batch of dressing so that it coats everything easily, and add extra liquid where needed. You’ll also need a powerful blender to get it the right consistency, and a good lemon squeezer
  • Serving suggestion – You can eat this green goddess salad as is, or you could use it as a dip. Personally, I really enjoyed serving it up on corn tostadas with a spread of warmed refried pinto beans. Perfect for a party snack or satisfying lunch!
  • Experiment with ingredients – This is a great way to dress up and take any simple salad to the next level. Use a big mixing bowl, since this salad has a ton of delicious ingredients!
  • Great for meal prepping! – This salad stays crunchy and fresh in the fridge for 2-3 days so it’s great for meal prepping lunches for the week. I recommend dressing it if you’re planning to store it, since the acid in the dressing will help to keep it fresh.

Have you tried any viral TikTok recipes? Let me know how they turned out in the comments below! 

If you make this recipe, be sure to share a photo on social media and tag me @healthnutnutrition #healthnuteats so that I can see your creations! 

green goddess salad on tostadas with refried beans

If you love this recipe and you’re looking for more salad recipes, you are going to love my Grilled Veggie Salad and my Rainbow Detox Salad.


Green Goddess Salad

A crunchy coleslaw inspired salad with a creamy dreamy green, herby dressing!
Prep Time: 19 minutes
Total Time: 20 minutes


For the salad

  • 1 small green cabbage finely chopped
  • 1 large english cucumber finely chopped
  • 1 bunch green onions thinly sliced
  • 1 jalapeno deseeded and finely chopped
  • 1/4 cup fresh chives finely sliced
  • 1 large ripe avocado diced

For the dressing

  • Juice of 2 lemons
  • 1/4 cup water
  • 1/4 cup extra virgin olive oil
  • 2 tbsp rice vinegar
  • 1 cup kale
  • 1 cup fresh basil
  • 1/4 cup fresh dill
  • 1 small shalot quartered
  • 2-3 cloves of garlic chopped
  • 1/3 cup nutritional yeast
  • 1/4 cup mix of raw walnuts and cashews
  • 1 tsp sea salt

For serving (optional)

  • Corn tostadas
  • Refried pinto beans warmed up
a bowl of green goddess salad on a marble countertop
Course Main Course, Snack
serves: 6
Print Recipe Save Recipe Leave a review


  • Salad: In a large salad bowl add in all of your chopped ingredients and toss to combine.
  • Dressing: In a high speed blender, add in all ingredients and blend on high for 60 seconds or until you reach a thick and creamy smooth consistency.
  • Pour the dressing over salad and toss well to coat thoroughly.
  • Enjoy right away as is, as a dip or serve on corn tostadas with warmed refried pinto beans.
  • Store leftover Green Goddess Salad in an airtight container in the refrigerator for up to 2-3 days.


Note: Great as a meal prep salad as the lemon and vinegar help keep the dressing bright green and fresh while the crunchy base of cucumber and cabbage stay crisp and won’t go soggy.

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