Green Goddess Cabbage (Print Version)

Crisp cabbage paired with creamy basil-spinach dressing creates a fresh, crunchy dish for easy serving.

# Components:

→ 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 fresh vegetables

# Directions:

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. Adjust seasoning as needed.
02 - Place chopped cabbage, cucumber, celery, chives, and radishes in a large bowl. Mix to combine evenly.
03 - Pour the prepared dressing over the chopped vegetables. Toss thoroughly to evenly coat all ingredients. Fold in feta cheese if desired.
04 - Transfer the mixture to a serving bowl. Serve chilled or at room temperature alongside chips or fresh veggies.

# Expert Advice:

01 -
  • It stays crunchy for hours, which feels like breaking the rules of dip physics.
  • The green goddess dressing tastes restaurant-quality but comes together in under five minutes.
  • Everyone assumes it's complicated when it's actually just organized chaos in a bowl.
02 -
  • Don't prep this more than a few hours ahead because the cabbage will start weeping liquid no matter how much you drain it, which taught me the hard way to time this for just before serving.
  • Use a food processor instead of a blender if you want a slightly chunkier, more textured dressing, though both work beautifully.
03 -
  • Make the dressing a day ahead and store it separately from the chopped vegetables, then combine right before serving to guarantee maximum crunch.
  • Squeeze a tiny bit of lemon juice over the chopped vegetables right after cutting them—it prevents browning and keeps everything looking vibrant and fresh.
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