Green Goddess Cabbage Slaw (Print Version)

Bright cabbage slaw with creamy green goddess dressing and sliced grilled chicken for a light meal.

# What You'll Need:

→ Grilled Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon black pepper
05 - ½ teaspoon garlic powder

→ Green Goddess Dressing

06 - ½ cup mayonnaise
07 - ½ cup sour cream
08 - 2 tablespoons extra virgin olive oil
09 - 1 cup fresh mixed herbs (parsley, basil, chives, tarragon)
10 - 2 tablespoons lemon juice
11 - 1 tablespoon white wine vinegar
12 - 2 anchovy fillets (optional)
13 - 1 garlic clove, peeled
14 - ½ teaspoon kosher salt
15 - ¼ teaspoon black pepper

→ Cabbage Slaw

16 - 4 cups finely shredded green cabbage
17 - 1 cup finely shredded purple cabbage
18 - 1 cup shredded carrots
19 - ½ cup thinly sliced green onions
20 - ½ cup thinly sliced radishes
21 - ½ cup chopped fresh cilantro

# Steps to Follow:

01 - Preheat grill or grill pan to medium-high heat.
02 - Pat chicken breasts dry and rub with olive oil, kosher salt, black pepper, and garlic powder. Grill 6 to 7 minutes per side until fully cooked and juices run clear. Remove from grill and let rest for 5 minutes before slicing thinly.
03 - In a blender or food processor, combine mayonnaise, sour cream, olive oil, fresh herbs, lemon juice, white wine vinegar, optional anchovy fillets, garlic, kosher salt, and black pepper. Blend until smooth and vibrant green. Adjust seasoning to taste.
04 - In a large bowl, mix together green cabbage, purple cabbage, shredded carrots, green onions, radishes, and cilantro.
05 - Pour dressing over cabbage mixture and toss thoroughly to coat evenly.
06 - Divide slaw among four plates and top each portion with sliced grilled chicken. Garnish with additional fresh herbs if desired. Serve immediately.

# Additional Tips::

01 -
  • It comes together faster than you'd think, making weeknight dinners feel genuinely special.
  • The green goddess dressing tastes like restaurant-quality, and nobody needs to know how simple it actually is.
  • You get that crisp, refreshing satisfaction without feeling like you're eating "diet food."
02 -
  • Don't skip resting the chicken—I learned this the hard way when I impatiently sliced it straight off the grill and watched all the juices run onto the plate instead of staying in the meat.
  • Make the dressing fresh whenever you can; if you prep it ahead, it's still good for a day in the fridge, but it loses some of that bright green color and herby punch.
03 -
  • If your grill isn't cooperating or you don't have one, a cast iron skillet on high heat works beautifully and gives you even more control over the crust.
  • Toast a handful of seeds like sunflower or pumpkin and scatter them on top right before serving for a textural upgrade that feels unexpected and delicious.
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