Save I threw this together on a sweltering July afternoon when the thought of turning on the stove made me want to flee my own kitchen. I had half a cabbage wilting in the crisper and a bunch of herbs I'd optimistically bought for a recipe I never made. What started as fridge clean-out became the most requested dish at every gathering since. The crunch, the tang, the way that creamy green dressing clings to every shred of cabbage, it just works.
I first made this for a backyard thing where I forgot to plan appetizers until an hour before people showed up. I chopped everything fast, blitzed the dressing, and dumped it all in a bowl. My friend Kate ate it with a spoon standing over the counter and declared it better than the main course. Now she texts me every time she wants the recipe again, even though I've sent it twice.
Ingredients
- Fresh basil leaves: The backbone of that Green Goddess flavor, use the tender leaves and save woody stems for stock.
- Baby spinach: Adds body and a deeper green without any bitterness, no need to even trim it.
- Fresh parsley leaves: Brightens everything up and keeps the dressing from tasting one-note.
- Green onions: Mild sharpness that plays nice with the herbs, use the white and light green parts.
- Garlic clove: One small clove is enough, raw garlic gets louder as it sits so go easy.
- Ripe avocado: Makes the dressing silky and rich, if its not ripe the texture will be grainy.
- Greek yogurt: Tanginess and creaminess in one, I use full-fat because it matters here.
- Mayonnaise: Rounds out the richness, this is not the place for low-fat anything.
- Lemon juice: Fresh only, bottled stuff tastes flat and sad next to all these bright greens.
- Extra-virgin olive oil: A fruity one makes the dressing taste expensive, use what you'd drizzle on toast.
- White wine vinegar: Adds a gentle acid kick, apple cider vinegar works too if thats what you have.
- Dijon mustard: A little sharpness and emulsifying magic to hold it all together.
- Kosher salt and black pepper: Season to your taste, I always add more salt than I think I need.
- Green cabbage: The crunch queen, slice it thin so every bite is crisp and easy to scoop.
- Cucumber: Watery in a good way, adds freshness and more crunch.
- Celery: That celery snap is non-negotiable, it makes the dip feel alive.
- Chives: Delicate onion flavor, if you skip these youll notice.
- Radishes: Optional but they add a peppery bite and gorgeous pink flecks.
- Feta cheese: Salty little creamy pockets, use it if you want the dip to feel more substantial.
- Tortilla chips or pita chips: Sturdy enough to scoop, I like the thick restaurant-style ones.
Instructions
- Blend the Green Goddess dressing:
- Pile all the herbs, greens, avocado, yogurt, mayo, lemon juice, olive oil, vinegar, mustard, garlic, salt, and pepper into your blender. Blitz it until its completely smooth and vivid green, scraping down the sides once if needed.
- Chop the vegetables:
- Slice the cabbage into thin shreds, then chop it smaller so its easy to scoop with a chip. Dice the cucumber, celery, radishes, and chives into tiny pieces, everything should be roughly the same size.
- Toss it all together:
- Dump the chopped veggies into a big bowl and pour the dressing over top. Toss with your hands or a big spoon until every piece is coated and glossy.
- Finish and serve:
- Fold in the feta if youre using it, then transfer to your prettiest bowl. Serve it right away with chips piled around, or chill it for up to an hour if you want it cold.
Save The first time I brought this to a potluck, someone asked if I catered it. I laughed so hard I almost choked on a chip. Its just cabbage and blended herbs, but something about that emerald dressing and the way it all holds together makes people think you tried harder than you did. I never correct them.
Make It Your Own
I've added diced bell pepper when I had one dying in the fridge, and it was great. A handful of chopped pistachios on top adds crunch and makes it look fancy. If you want heat, blend in half a jalapeño with the dressing or shake in some red pepper flakes at the end.
Storing and Serving Tips
Leftovers lose their snap after a day, but theyre still good spooned onto a wrap or tossed with more greens as a salad. Keep any extra dressing separate in a jar and it'll last almost a week in the fridge. I use it on grain bowls, roasted vegetables, and once, desperately, on scrambled eggs.
What to Serve It With
This dip shines next to grilled anything, especially chicken thighs or shrimp skewers. It also works as a side to tacos, a topping for baked potatoes, or the star of a mezze spread with hummus and warm pita. I've served it with carrot sticks and snap peas for a lighter option and people still demolished it.
- Thick-cut tortilla chips hold up best under the weight of all that creamy crunch.
- If youre serving a crowd, double the dressing and keep extra on the side for people who want more.
- A sprinkle of flaky salt right before serving makes it look and taste like you know what youre doing.
Save This dip taught me that sometimes the best recipes are the ones you dont overthink. Just chop, blend, toss, and let the vegetables do the talking.
Recipe FAQs
- → What gives the dressing its creamy texture?
The dressing's creaminess comes from a blend of avocado, Greek yogurt, and mayonnaise, combined with fresh herbs and lemon juice for brightness.
- → Can I make the dish vegan?
Yes, substitute the Greek yogurt and mayonnaise with plant-based alternatives and omit feta or use a dairy-free cheese.
- → How should this dish be served?
Serve chilled or at room temperature alongside tortilla chips, pita chips, or fresh vegetables for dipping.
- → Can I add heat to this preparation?
Adding diced jalapeño or a splash of hot sauce provides a spicy kick that complements the fresh flavors.
- → How long does it keep fresh in the fridge?
For optimal crunch, enjoy the dish the day it is made. Leftovers can be refrigerated for up to two days.
- → What tools are recommended to prepare this dish?
A blender or food processor helps blend the dressing smoothly, and a sharp knife and large bowl are best for chopping and mixing.