Save I was skeptical when my coworker kept raving about a cabbage salad she saw online, but one lazy Saturday I tossed together what I had in my crisper drawer and blended up a batch of this bright green dressing. The first bite was a revelation: crunchy, creamy, and so vibrant it tasted like spring in a bowl. I brought it to a potluck that evening and watched it disappear in minutes, everyone asking if I'd share the recipe. Now it's my go-to whenever I need something quick, healthy, and crowd-pleasing.
The first time I made this for my book club, I set it out next to the usual cheese board and wondered if anyone would even try it. Within ten minutes, someone was scraping the bowl with a chip, laughing about how she'd eaten more cabbage in one sitting than she had all month. My friend Sarah texted me the next day asking for the recipe, and I've since seen her bring her own version to three different gatherings. There's something about the way the creamy herb dressing clings to every little piece of cabbage that makes it impossible to stop at just one scoop.
Ingredients
- Fresh basil leaves: The star of the dressing, basil gives it that signature peppery sweetness (don't skimp here, wilted grocery store basil won't cut it).
- Baby spinach: Adds body and a gorgeous green color without overpowering the other herbs, plus it blends silkier than mature spinach.
- Parsley leaves: Brightens everything up and balances the richness of the yogurt and mayo.
- Green onions: A subtle sharpness that plays nicer than raw white onion ever could.
- Garlic clove: Just one small clove is enough, any more and it'll overpower the delicate herbs.
- Ripe avocado: This is what makes the dressing velvety and luscious, plus it helps everything emulsify beautifully.
- Greek yogurt: Tangy and thick, it keeps the dressing creamy without being heavy (I always use full-fat for the best texture).
- Mayonnaise: A little goes a long way for richness, and it helps the dressing cling to all those crunchy vegetables.
- Lemon juice: Freshly squeezed is non-negotiable, it wakes up every other flavor in the bowl.
- Extra-virgin olive oil: Use something fruity and good quality, you'll taste it in every bite.
- White wine vinegar: A splash of acidity that makes the whole thing sing.
- Dijon mustard: Adds a subtle tang and helps bind the dressing together.
- Green cabbage: The crunchiest, most refreshing base, I chop mine as finely as I have patience for.
- Cucumber: Dice it small so you get little bursts of coolness in every scoop.
- Celery: Underrated for its crispness and slight pepperiness.
- Chives: A gentle onion flavor that doesn't linger too long.
- Radishes: Optional but I love the pop of color and slight bite they add.
- Feta cheese: Crumbled on top, it adds salty creaminess that makes this feel more like a meal.
Instructions
- Blend the dressing:
- Toss all your herbs, greens, avocado, yogurt, mayo, lemon juice, olive oil, vinegar, mustard, and seasonings into a blender or food processor. Blend until it's completely smooth and the color is a vibrant, almost neon green (this takes about a minute, and you'll know it's ready when there are no flecks of herbs left).
- Prep your vegetables:
- Chop the cabbage, cucumber, celery, chives, and radishes as finely as you can manage, the smaller the pieces, the better the dressing coats everything. I like to use a sharp chef's knife and take my time, it's oddly meditative.
- Toss it all together:
- Pour the dressing over your chopped vegetables in a large bowl and toss with your hands or a big spoon until every piece is glossy and green. If you're using feta, fold it in gently at the end so it doesn't completely break apart.
- Serve and enjoy:
- Transfer to a serving bowl and set it out with your favorite chips or cut-up vegetables. I love sturdy tortilla chips that can handle a generous scoop without breaking.
Save Last summer, I brought this to a backyard barbecue and set it on the table next to all the usual suspects: potato salad, coleslaw, the works. I watched my friend's picky seven-year-old, the kid who only eats plain pasta and cheese, dip a chip into the bowl and take a cautious bite. He looked up at his mom, surprised, and said it tastes like the green stuff tastes good, then went back for more. His mom just shook her head and laughed, and I felt like I'd won some kind of award.
How to Store Leftovers
If you have any left over (unlikely, but it happens), transfer it to an airtight container and keep it in the fridge for up to two days. The cabbage will soften a bit as it sits, but it's still delicious, just less crisp. I've been known to eat leftover dip straight out of the container with a fork for lunch the next day, no chips required.
Make It Your Own
This recipe is basically a template for whatever you have on hand or whatever your mood calls for. Swap the cabbage for shredded kale or romaine, add diced bell peppers or cherry tomatoes, toss in some canned chickpeas for protein. I once added a handful of fresh dill because that's what was in my fridge, and it was incredible. The dressing also works beautifully as a salad dressing, a sandwich spread, or a drizzle over grilled fish.
Serving Suggestions
I usually serve this with thick-cut tortilla chips because they can handle the weight of a loaded scoop, but pita chips, bagel chips, or even sturdy crackers work great too. For a lighter option, set out cucumber rounds, bell pepper strips, or endive leaves for scooping.
- Try it alongside grilled shrimp or chicken for a complete meal.
- Spoon it into a wrap with some shredded rotisserie chicken and extra feta.
- Serve it as a side salad at your next cookout, it's way more interesting than the usual mayo-based slaws.
Save This dip has become my secret weapon for any gathering where I want to bring something that feels special but doesn't require hours in the kitchen. I hope it becomes one of your favorites too.
Recipe FAQs
- → What ingredients make the dressing flavorful?
The dressing features fresh basil, spinach, parsley, green onions, garlic, avocado, Greek yogurt, lemon juice, olive oil, white wine vinegar, Dijon mustard, and subtle seasonings for brightness and creaminess.
- → How can I keep the cabbage crunchy?
For maximum crunch, serve the salad shortly after preparation and avoid over-mixing so the cabbage retains its crisp texture.
- → Can I make this dressing vegan?
Yes, by substituting dairy yogurt and mayonnaise with plant-based alternatives and omitting or replacing feta cheese with a vegan option.
- → What pairings work well with this cabbage blend?
This blend pairs wonderfully with tortilla or pita chips and fresh crudités; grilled proteins like chicken or shrimp also complement the flavors nicely.
- → Is this dish suitable for gluten-free diets?
Yes, provided gluten-free chips or dippers are chosen, the dish itself contains no gluten ingredients.