Save I tossed together this dip on a whim after scrolling past yet another cabbage salad video, thinking it might be nice to turn all that crunch into something you could scoop. The kitchen smelled bright and green from all the herbs, and I remember standing there with a chip in one hand, surprised at how fast the bowl emptied. It felt less like a recipe and more like a happy accident that actually worked.
The first time I brought this to a gathering, I watched someone pile it onto a chip, take a bite, and immediately go back for more without saying a word. Later she asked if I grew the herbs myself, which I didnt, but I appreciated the assumption. It became the kind of dish people remember, not because its fancy, but because it tastes exactly like what you want when youre hungry and distracted by conversation.
Ingredients
- Fresh basil leaves: The backbone of the dressing, giving it that unmistakable green brightness you cant fake with dried herbs.
- Baby spinach: Adds body and a mellow sweetness that balances the sharper flavors without tasting like salad.
- Fresh parsley: Brings a clean, grassy note that keeps the dressing from feeling too heavy or one-dimensional.
- Green onions: A gentle sharpness that plays nicer than raw white onion ever could in a blended dressing.
- Garlic clove: Just one small clove is enough, trust me, unless you want to clear the room.
- Ripe avocado: Makes the dressing silky and rich, plus it helps everything cling to the cabbage without feeling oily.
- Greek yogurt: Adds tang and creaminess, and you can swap it for dairy-free if needed without losing much.
- Mayonnaise: A little goes a long way for that classic creamy dip texture we all secretly love.
- Lemon juice: Freshly squeezed is worth it here, it wakes up every other flavor in the bowl.
- Extra-virgin olive oil: Smooths out the dressing and adds a fruity richness that bottled stuff just cant touch.
- White wine vinegar: A bright, clean acidity that keeps the dressing lively instead of flat.
- Dijon mustard: A tiny bit of sharpness and depth that ties the whole dressing together.
- Kosher salt and black pepper: Season to taste, but dont skip tasting as you go or youll end up with something bland.
- Green cabbage: Finely chopped is key, you want crunch in every bite, not big floppy pieces.
- Cucumber: Adds a cool, watery snap that makes the dip feel lighter and more refreshing.
- Celery: The unsung hero of texture, it gives you that satisfying crunch and a hint of vegetal flavor.
- Chives: Delicate and oniony, they blend right in without overwhelming the mix.
- Radishes: Optional, but they add a peppery bite and a pop of color if you like a little edge.
- Feta cheese: Crumbled on top or folded in, it adds salty little pockets of creaminess that make people come back for more.
- Tortilla chips or pita chips: The vehicle for all this goodness, pick your favorite or just use whatever is open in the pantry.
Instructions
- Blend the dressing:
- Throw basil, spinach, parsley, green onions, garlic, avocado, yogurt, mayo, lemon juice, olive oil, vinegar, mustard, salt, and pepper into a blender and let it rip until smooth and bright green. Taste it and adjust the salt or lemon if it needs a little nudge.
- Chop the vegetables:
- Finely chop the cabbage, cucumber, celery, chives, and radishes if using, keeping everything roughly the same size so every bite feels balanced. A sharp knife makes this job way easier and faster.
- Toss everything together:
- Pour the dressing over the chopped vegetables in a large bowl and toss until every piece is coated and glistening. If youre using feta, fold it in gently at the end so it stays in nice little crumbles.
- Serve:
- Scoop the dip into a serving bowl and set it out with chips or fresh vegetables for dipping. It tastes best when its still cold and the cabbage hasnt had time to wilt.
Save One evening I served this alongside grilled chicken and it turned into dinner instead of just a snack, which no one minded at all. It reminded me that sometimes the sides steal the show, and thats perfectly fine. The bowl was scraped clean and someone even asked if there was more dressing left, which there wasnt, but I took it as a compliment.
Making It Your Own
If you want heat, blend in half a jalapeño with the dressing or shake in some hot sauce at the end. For a vegan version, swap the yogurt and mayo for plant-based versions and skip the feta or use a dairy-free crumble. You can also add grilled shrimp or shredded rotisserie chicken to turn this into a light meal that still feels like a dip.
Storage and Freshness
This dip is at its best the day you make it, when the cabbage is still crisp and the dressing hasnt had time to sink in too much. Leftovers keep in the fridge for up to two days, but the vegetables will soften and release water, so drain off any liquid before serving again. If you want to prep ahead, chop the vegetables and make the dressing separately, then toss them together right before guests arrive.
Serving Suggestions
I usually put this out with sturdy tortilla chips, but pita chips and even thick-cut cucumber rounds work just as well. It also makes a great topping for grain bowls or a crunchy side for grilled fish. You can even pile it onto toast for a weird but satisfying snack that feels like a deconstructed salad.
- Use it as a topping for tacos or burrito bowls for extra crunch and freshness.
- Serve it alongside grilled meats or roasted vegetables for a bright, cooling contrast.
- Pack it in a container for lunch with chips on the side, just keep them separate until youre ready to eat.
Save This dip has become one of those things I make without thinking, reaching for the basil and the blender like muscle memory. It always tastes like possibility, like summer on a spoon, even when the weather outside says otherwise.
Recipe FAQs
- → What ingredients create the creamy dressing?
The dressing features basil, spinach, parsley, green onions, garlic, avocado, Greek yogurt, mayonnaise, lemon juice, olive oil, white wine vinegar, Dijon mustard, salt, and pepper blended smooth.
- → Can this dish accommodate dietary restrictions?
Yes, substituting plant-based yogurt and vegan mayonnaise makes it vegan. Omitting feta or using dairy-free alternatives suits dairy-free diets. Serve with gluten-free chips for gluten sensitivity.
- → How should I serve this cabbage blend?
Serve chilled or at room temperature with tortilla chips, pita chips, or fresh crudités for scooping and dipping.
- → What variations can enhance flavor?
Add jalapeño or a dash of hot sauce for heat, or fold in crumbled feta cheese for tanginess. Grilled chicken or shrimp pairs well for added protein.
- → How long can leftovers be stored?
Keep leftovers refrigerated and consume within two days to maintain crunch and freshness.