Green Goddess Cabbage Crunch (Printable)

A crisp cabbage blend coated in a creamy basil-spinach dressing, perfect for chips or fresh vegetables.

# What You Need:

→ Green Goddess Dressing

01 - 1 cup fresh basil leaves, packed
02 - 1 cup fresh baby spinach
03 - ½ cup fresh parsley leaves
04 - 2 green onions, chopped
05 - 1 small garlic clove
06 - ½ ripe avocado
07 - ½ cup Greek yogurt or plant-based alternative
08 - ¼ 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 - ½ teaspoon kosher salt
14 - ¼ teaspoon black pepper

→ Chopped Salad Base

15 - 4 cups green cabbage, finely chopped
16 - 1 cup cucumber, finely diced
17 - ½ cup celery, finely diced
18 - ¼ cup chives, finely sliced
19 - ½ cup radishes, finely diced (optional)
20 - ½ cup crumbled feta cheese (optional)

→ For Serving

21 - Tortilla chips, pita chips, or fresh vegetable crudités

# How To Make It:

01 - Combine basil, spinach, parsley, green onions, garlic, avocado, yogurt, mayonnaise, lemon juice, olive oil, vinegar, Dijon mustard, salt, and pepper in a blender or food processor. Blend until smooth and creamy. Adjust seasoning to taste.
02 - Place chopped cabbage, cucumber, celery, chives, and radishes (if using) into a large mixing bowl.
03 - Pour the dressing over the chopped vegetables and toss thoroughly to coat evenly. Fold in feta cheese if desired.
04 - Transfer the mixture to a serving bowl and serve chilled or at room temperature alongside chips or fresh vegetables.

# Expert Suggestions:

01 -
  • It stays crisp and crunchy for hours, unlike those sad, soggy dips that weep into your chips.
  • The green goddess dressing is so vibrant and herbaceous it feels like you're eating something genuinely good for you, even though it tastes indulgent.
  • Zero cooking required means you can throw this together while people are already at your door.
02 -
  • Make this dip the day you're serving it—the vegetables get progressively softer as they sit, which is fine but not ideal for that signature crunch.
  • Don't skip the white wine vinegar and mustard even though they seem like small additions; they're what stop this from tasting like a salad pretending to be a dip.
03 -
  • Chop your vegetables as fine as possible—small pieces coat better with dressing and create a more cohesive bite every time.
  • Taste the dressing before mixing it into the vegetables and adjust the salt and lemon juice; once it's all combined, seasoning becomes harder to fix.
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