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A large white bowl filled with a fresh and creamy Cabbage Slaw, garnished with green onions and black sesame seeds.

Green Goddess Cabbage Salad

A refreshing and crunchy salad featuring crisp green and red cabbage, vibrant vegetables, and a creamy, herb-packed Green Goddess dressing. Perfect as a bright side dish or a light, satisfying meal.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Appetizer, Salad, Side Dish
Cuisine: American, Healthy, Vegetarian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Green Goddess Dressing
  • 1 cup Mayonnaise full-fat or light
  • 1/2 cup Sour Cream or Greek yogurt for a lighter option
  • 1/2 cup Fresh Parsley packed, roughly chopped
  • 1/4 cup Fresh Chives roughly chopped
  • 2 tbsp Fresh Tarragon roughly chopped
  • 2 tbsp Lemon Juice freshly squeezed
  • 1 tsp Anchovy Paste optional, but adds umami depth
  • 1 clove Garlic minced
  • 1 tsp Dijon Mustard
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper freshly ground, or to taste
  • 2-4 tbsp Water or Milk as needed to thin to desired consistency
For the Cabbage Salad
  • 1/2 head Green Cabbage about 1.5 lbs, thinly sliced or shredded
  • 1/4 head Red Cabbage about 0.75 lbs, thinly sliced or shredded
  • 2 medium Carrots peeled and shredded or julienned
  • 1 medium Red Bell Pepper cored, seeded, and thinly sliced
  • 1/2 medium Cucumber English or regular, thinly sliced and quartered
  • 4 Green Onions thinly sliced, white and green parts

Equipment

  • Large Mixing Bowl
  • Food processor or blender
  • Cutting Board
  • Sharp Knife
  • Whisk

Method
 

Prepare the Green Goddess Dressing
  1. In a food processor or blender, combine the mayonnaise, sour cream, fresh parsley, fresh chives, fresh tarragon, lemon juice, anchovy paste (if using), minced garlic, Dijon mustard, salt, and black pepper. Process until completely smooth and creamy. If the dressing is too thick, add water or milk 1 tablespoon at a time until your desired consistency is reached.
  2. Taste the dressing and adjust seasonings as needed. You might want more salt, pepper, or lemon juice. Set aside.
Prepare the Cabbage Salad
  1. Wash all vegetables thoroughly. On a large cutting board, thinly slice or shred both the green and red cabbage. For best texture, aim for very fine strips. Peel and shred or julienne the carrots. Core, seed, and thinly slice the red bell pepper. Halve the cucumber lengthwise, then thinly slice and quarter the pieces. Thinly slice the green onions, including both white and green parts.
  2. In a large mixing bowl, combine the shredded green cabbage, red cabbage, carrots, sliced red bell pepper, cucumber, and green onions. Toss gently to mix the vegetables evenly.
  3. Pour about three-quarters of the prepared Green Goddess dressing over the mixed vegetables. Using clean hands or large salad tongs, toss the salad thoroughly until all the vegetables are evenly coated with the dressing. Add more dressing if desired, reserving some for serving or future use if you prefer a less heavily dressed salad.
  4. For best flavor, cover the bowl and refrigerate the Green Goddess Cabbage Salad for at least 15-30 minutes to allow the flavors to meld and the cabbage to slightly soften. Serve chilled.

Notes

This Green Goddess Cabbage Salad is best enjoyed within a few hours of making for optimal crunch, but leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. The cabbage will soften over time. For a dairy-free option, use a vegan mayonnaise and replace sour cream with a dairy-free yogurt alternative.