Green Goddess Cabbage Slaw (Printable)

A refreshing cabbage slaw with creamy green goddess dressing and grilled chicken.

# Ingredient list:

→ 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

# Step-by-Step Guide:

01 - Preheat grill or grill pan to medium-high heat.
02 - Pat chicken dry, rub with olive oil, salt, pepper, and garlic powder. Grill 6 to 7 minutes per side until cooked through. Remove, rest 5 minutes, then slice thin.
03 - Blend mayonnaise, sour cream, olive oil, fresh herbs, lemon juice, vinegar, anchovies if using, garlic, salt, and pepper until smooth and vibrant. Adjust seasoning as needed.
04 - In a large bowl, toss green cabbage, purple cabbage, carrots, green onions, radishes, and cilantro together.
05 - Pour dressing over vegetables and toss to coat evenly.
06 - Divide slaw among plates and top with sliced grilled chicken. Serve immediately, optionally garnished with extra herbs.

# Expert Advice:

01 -
  • The dressing is so good youll want to put it on everything, not just slaw.
  • It feels like a salad but eats like a real meal, no sad desk lunch vibes.
  • You can prep the components ahead and toss it together in under five minutes.
  • Its one of those recipes that looks impressive but is honestly hard to mess up.
02 -
  • Dont skip letting the chicken rest after grilling, or all the juices will run out when you slice it.
  • If your dressing is too thick, thin it with a tablespoon of water or more lemon juice until it coats a spoon.
  • Shred the cabbage as finely as you can, big chunks dont absorb the dressing well and feel clunky to eat.
03 -
  • Pound the chicken breasts to an even thickness before grilling so they cook at the same rate and stay juicy.
  • Taste your dressing before you toss it, it should be punchy and bright, not flat or one note.
  • If you dont have a grill, a hot cast iron skillet works just as well for the chicken.
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