Green Goddess Cabbage Blend (Printer-friendly)

A crunchy cabbage mix with creamy basil and spinach dressing, perfect for a fresh flavorful starter.

# What You'll Need:

→ Green Goddess Dressing

01 - 1 cup fresh basil leaves, packed
02 - 1 cup fresh baby spinach
03 - 0.5 cup fresh parsley leaves
04 - 2 green onions, chopped
05 - 1 small garlic clove
06 - 0.5 ripe avocado
07 - 0.5 cup Greek yogurt or plant-based alternative
08 - 0.25 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 - 0.5 teaspoon kosher salt
14 - 0.25 teaspoon black pepper

→ Chopped Salad Base

15 - 4 cups green cabbage, finely chopped
16 - 1 cup cucumber, finely diced
17 - 0.5 cup celery, finely diced
18 - 0.25 cup chives, finely sliced
19 - 0.5 cup radishes, finely diced (optional)
20 - 0.5 cup crumbled feta cheese (optional)

→ For Serving

21 - Tortilla chips, pita chips, or crudités

# How to Make It:

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. Adjust seasoning as needed.
02 - In a large bowl, mix chopped cabbage, cucumber, celery, chives, and radishes if using.
03 - Pour the prepared dressing over vegetables and toss until evenly coated. Fold in feta cheese if desired.
04 - Transfer to a serving bowl and chill or serve at room temperature alongside chips or fresh vegetables.

# Expert Suggestions:

01 -
  • It comes together in under 20 minutes with no cooking required, perfect for those nights when turning on the stove feels like too much.
  • The dressing is so good you'll want to drizzle it on everything from grilled chicken to roasted vegetables.
  • Every bite is satisfyingly crunchy and fresh, like a salad you can scoop up with a chip.
  • It's endlessly adaptable: swap the feta for goat cheese, add a diced avocado, or throw in some shredded rotisserie chicken.
02 -
  • The dressing will thicken as it sits, so if you make it ahead, thin it out with a tablespoon of water or lemon juice before tossing with the vegetables.
  • Don't dress the salad more than an hour before serving or the cabbage will start to wilt and lose its satisfying crunch.
  • If your avocado isn't perfectly ripe, the dressing won't be as creamy, so give it a gentle squeeze at the store before you buy.
03 -
  • If you want a thinner, more pourable dressing for salads, add an extra tablespoon or two of olive oil and lemon juice until it reaches your desired consistency.
  • For a spicier version, blend in half a seeded jalapeño or a pinch of red pepper flakes with the dressing.
  • Always taste and adjust the seasoning after blending, sometimes it needs an extra pinch of salt or a squeeze of lemon to make everything pop.
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