Green Goddess Cabbage Crunch (Printable)

Crunchy cabbage tossed with creamy basil-spinach dressing, ideal for scooping with chips or crudités.

# What You 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 crudités

# How-To Steps:

01 - Combine basil, spinach, parsley, green onions, garlic, avocado, yogurt, mayonnaise, lemon juice, olive oil, vinegar, Dijon mustard, salt, and pepper in a blender or food processor. 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 the chopped vegetables and toss thoroughly to ensure even coating. Gently fold in feta cheese if desired.
04 - Transfer the mixture to a serving bowl and chill or serve at room temperature with chips or fresh vegetables.

# Expert Suggestions:

01 -
  • It's a show-stopper appetizer that takes twenty minutes and makes you look like you spent hours in the kitchen.
  • The crisp cabbage stays crunchy even after dressing, giving you that addictive texture you keep going back for.
  • You can easily swap ingredients based on what's in your fridge without ruining the whole thing.
02 -
  • Make the dressing first and taste it before adding vegetables—this is your moment to fix the seasoning without losing it in the crunch.
  • The cabbage will soften slightly as it sits, which is exactly what you want, but if you're making it hours ahead, dress it no more than two hours before serving or it gets soggy.
  • Don't throw away your extra basil or parsley—this dressing is forgiving and actually gets better if you use more herbs than mayo.
03 -
  • Use a food processor for the dressing if you don't have a high-powered blender—just pulse until smooth and don't overwork it or the warmth will turn your beautiful green dull.
  • Taste the dressing before it meets the vegetables, because once they're together you lose the chance to adjust without starting over.
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