Green Goddess Cabbage Slaw (Printable Version)

Vibrant cabbage slaw tossed in creamy green dressing, complemented by juicy grilled chicken breast for a fresh main dish.

# What You Need:

→ 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

# How-to Steps:

01 - Preheat grill or grill pan to medium-high heat.
02 - Pat chicken breasts dry and rub evenly with olive oil, kosher salt, black pepper, and garlic powder.
03 - Grill chicken breasts for 6 to 7 minutes per side until fully cooked and juices run clear. Remove from heat and rest for 5 minutes before slicing thinly.
04 - Combine mayonnaise, sour cream, extra virgin 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 vibrantly green, then adjust seasoning to taste.
05 - In a large mixing bowl, combine green cabbage, purple cabbage, shredded carrots, green onions, radishes, and cilantro.
06 - Pour the prepared dressing over the cabbage mixture and toss thoroughly to ensure even coating.
07 - Divide the slaw among plates and top evenly with sliced grilled chicken. Garnish with extra herbs if desired, and serve immediately.

# Expert Advice:

01 -
  • It tastes like summer even when it's not, vibrant and herby without feeling like you're eating a salad for penance.
  • The dressing does all the work and makes you look like you tried way harder than you did.
  • It's filling enough to be dinner but light enough that you won't feel sluggish an hour later.
  • Leftovers actually get better as the slaw softens and soaks up more of that green goddess magic.
02 -
  • If you skip pounding the chicken breasts to an even thickness, you'll end up with dry edges and undercooked centers, it's worth the extra minute.
  • The dressing tastes better after sitting for 10 minutes, the flavors meld and the garlic mellows just enough.
  • Don't dress the slaw more than 30 minutes before serving or it will get watery and limp, nobody wants sad cabbage.
03 -
  • Use a mandoline to shred the cabbage paper thin, it makes the texture so much better and the dressing coats every piece evenly.
  • If your herbs aren't super fresh, add a pinch of sugar to the dressing to brighten it up and balance any bitterness.
  • Let the chicken rest after grilling, cutting into it too soon releases all the juices and you'll end up with dry meat on top of perfect slaw.
Go Back