Green Goddess Cabbage Slaw (Printable Version)

Cabbage slaw with creamy green goddess dressing and grilled chicken, fresh and flavorful with herbs and citrus notes.

# List of Ingredients:

→ 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 herbs (parsley, basil, chives, tarragon, mixed)
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

# How to Make It:

01 - Preheat the grill or grill pan to medium-high heat.
02 - Pat chicken breasts dry, rub with olive oil, kosher salt, black pepper, and garlic powder.
03 - Grill chicken for 6 to 7 minutes per side until cooked through and juices run clear; remove and rest for 5 minutes, then slice thinly.
04 - Combine mayonnaise, sour cream, olive oil, fresh herbs, lemon juice, white wine vinegar, anchovy fillets (if using), garlic, kosher salt, and black pepper in a blender or food processor; blend until smooth and vibrant.
05 - Mix green cabbage, purple cabbage, carrots, green onions, radishes, and cilantro in a large bowl.
06 - Pour the dressing over the cabbage mixture and toss thoroughly to coat evenly.
07 - Divide slaw onto serving plates, top each with sliced grilled chicken, and serve immediately, garnished with extra herbs if desired.

# Expert Advice:

01 -
  • The dressing is herbaceous and tangy without tasting like a salad bar from 1987.
  • You can prep the slaw in the morning and it actually gets better as it sits.
  • Its filling enough to be dinner but light enough that you dont feel like you need a nap after.
02 -
  • Do not skip resting the chicken or it will leak all its juices onto the cutting board instead of staying in the meat.
  • Taste the dressing before you toss it with the slaw, it should be punchy and bright or the whole dish falls flat.
  • Shred the cabbage thin or the dressing will slide off instead of clinging to each piece.
03 -
  • Pound the chicken breasts to an even thickness before grilling so they cook at the same rate.
  • Add the anchovy even if you think you will hate it, it melts into the dressing and just tastes like depth.
  • If the dressing is too thick, thin it with a splash of water or extra lemon juice until it is pourable.
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