Green Goddess Cabbage Slaw (Printable View)

Vibrant cabbage slaw with creamy green goddess dressing and grilled chicken for a light, refreshing meal.

# What You’ll 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 mixed fresh 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 Make It:

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. Grill for 6 to 7 minutes per side until cooked through and juices run clear. Remove from heat and let rest for 5 minutes; then slice thinly.
03 - Combine mayonnaise, sour cream, olive oil, fresh herbs, lemon juice, white wine vinegar, anchovy fillets if using, garlic clove, kosher salt, and black pepper in a blender or food processor. Blend until smooth and vividly green. Adjust seasoning to taste.
04 - In a large mixing bowl, combine green cabbage, purple cabbage, shredded carrots, green onions, radishes, and cilantro.
05 - Pour green goddess dressing over the cabbage mixture and toss thoroughly to coat all ingredients evenly.
06 - Divide the slaw evenly among four plates, then top each serving with sliced grilled chicken. Serve immediately, garnished with additional fresh herbs if desired.

# Best Practices:

01 -
  • It tastes like summer on a plate but comes together in about half an hour, even on a weeknight.
  • The dressing is so good you'll find yourself making extra to drizzle on everything for days.
  • Light enough that you don't feel weighed down, but substantial enough to actually satisfy you.
02 -
  • Drying your chicken thoroughly before it hits the grill is the difference between crispy skin-like texture and rubbery disappointment, so don't skip that paper towel step.
  • The dressing can be made several hours ahead, but toss the slaw with it just before serving or the vegetables will start to weep and get soggy.
03 -
  • Don't skip resting the chicken after it comes off the heat—those 5 minutes let the juices redistribute, making every bite stay tender instead of drying out when you slice into it.
  • Taste the dressing before it goes onto the slaw and adjust the seasoning then; it's the last chance to balance flavors without trying to fix it on the plate.
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