Green Goddess Cabbage Dip (Printable)

Crunchy cabbage tossed in a creamy basil-spinach dressing, ideal for chips or fresh vegetables.

# 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 ground 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

# How to Make It:

01 - Combine basil, spinach, parsley, green onions, garlic, avocado, yogurt, mayonnaise, lemon juice, olive oil, white wine vinegar, Dijon mustard, salt, and pepper in a blender or food processor. Blend until smooth and creamy, then adjust seasoning as needed.
02 - In a large mixing bowl, add chopped cabbage, cucumber, celery, chives, and radishes if using. Stir to combine evenly.
03 - Pour the Green Goddess dressing over the chopped vegetables and toss thoroughly until all ingredients are coated. Fold in feta cheese if desired.
04 - Transfer the mixture to a serving bowl and serve chilled or at room temperature alongside chips or fresh crudités.

# Expert Advice:

01 -
  • It tastes like spring in a bowl, even in the middle of winter when you need something crisp and alive.
  • You get to use a blender for the dressing and feel like a chef without turning on the stove.
  • Everyone asks for the recipe, which makes you look like you planned it all along.
02 -
  • Chop the cabbage as finely as you can stand, big chunks make it hard to scoop and the dressing slides right off.
  • Dont make this too far in advance or the cabbage will weep and turn the whole thing watery and sad.
  • If the dressing seems thick, thin it with a tablespoon of water or more lemon juice until it coats a spoon nicely.
03 -
  • Taste the dressing before you toss it with the vegetables, its way easier to fix the seasoning when its still in the blender.
  • If your avocado isnt quite ripe, the dressing will be grainy and sad, so wait an extra day or use a little extra yogurt instead.
  • For maximum crunch, spin the chopped cabbage in a salad spinner after rinsing to get rid of excess water that would dilute the dressing.
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