Green Goddess Cabbage (Printable Version)

Crisp cabbage combined with a creamy basil and spinach dressing creates a refreshing, crunchy blend.

# What You'll Need:

→ Green Goddess Dressing

01 - 1 cup fresh basil leaves, packed
02 - 1 cup fresh baby spinach
03 - 1/2 cup fresh parsley leaves
04 - 2 green onions, chopped
05 - 1 small garlic clove
06 - 1/2 ripe avocado
07 - 1/2 cup Greek yogurt or plant-based alternative
08 - 1/4 cup mayonnaise
09 - 2 tablespoons fresh lemon juice
10 - 2 tablespoons extra-virgin olive oil
11 - 1 tablespoon white wine vinegar
12 - 1 teaspoon Dijon mustard
13 - 1/2 teaspoon kosher salt
14 - 1/4 teaspoon black pepper

→ Chopped Salad Base

15 - 4 cups green cabbage, finely chopped
16 - 1 cup cucumber, finely diced
17 - 1/2 cup celery, finely diced
18 - 1/4 cup chives, finely sliced
19 - 1/2 cup radishes, finely diced (optional)
20 - 1/2 cup crumbled feta cheese (optional)

→ For Serving

21 - Tortilla chips, pita chips, or fresh vegetables

# Steps to Follow:

01 - In a blender or food processor, combine basil, spinach, parsley, green onions, garlic, avocado, yogurt, mayonnaise, lemon juice, olive oil, vinegar, Dijon mustard, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed.
02 - In a large bowl, mix together the chopped cabbage, cucumber, celery, chives, and radishes if using.
03 - Pour the dressing over the mixed vegetables and toss thoroughly until evenly coated. If desired, fold in crumbled feta cheese.
04 - Transfer to a serving bowl. Serve chilled or at room temperature with tortilla chips, pita chips, or fresh vegetables for dipping.

# Additional Tips::

01 -
  • It tastes like you spent hours in the kitchen, but you'll have it ready in twenty minutes flat.
  • The crunch stays alive even after a day in the fridge, which is honestly a small miracle.
  • It works as an appetizer for fancy dinners or a guilty pleasure snack eaten straight from the bowl while standing at the counter.
02 -
  • Make the dressing first, taste it, and adjust the salt and lemon juice before mixing everything together—once the vegetables are in there, it's much harder to balance.
  • Don't chop your vegetables too early or they'll start releasing their water and the whole thing becomes soggy.
03 -
  • Save a handful of fresh herbs—basil especially—to sprinkle on top just before serving for a burst of color and freshness.
  • If your dressing gets too thick, thin it out with a tablespoon of water or extra lemon juice rather than more mayo, which can make it heavy.
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