Green Goddess Cabbage Slaw (Printable)

A vibrant cabbage slaw with creamy green goddess dressing and tender grilled chicken breast.

# 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 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 Steps:

01 - Preheat grill or grill pan to medium-high heat.
02 - Pat chicken dry and coat evenly with olive oil, kosher salt, black pepper, and garlic powder.
03 - Grill chicken breasts for 6 to 7 minutes per side until cooked through and juices run clear. Remove and rest for 5 minutes, then slice thinly.
04 - In a blender or food processor, combine mayonnaise, sour cream, olive oil, mixed fresh herbs, lemon juice, white wine vinegar, optional anchovy fillets, garlic, kosher salt, and black pepper. Blend until smooth and vibrant green. Adjust seasoning to taste.
05 - In a large mixing bowl, combine green cabbage, purple cabbage, carrots, green onions, radishes, and cilantro.
06 - Pour the dressing over the cabbage mixture and toss thoroughly to coat all ingredients.
07 - Divide the slaw evenly among plates, top each with sliced grilled chicken, and serve immediately. Garnish with additional herbs if desired.

# Expert Tips:

01 -
  • It tastes expensive and complicated but comes together faster than most takeout delivery times.
  • The dressing is so good you'll start putting it on everything from roasted vegetables to leftover rice.
  • It's one of those rare dishes that actually tastes better when you make it ahead and let the flavors marry in the fridge.
  • The crunch factor is unmatched, and it stays crisp even after being dressed, which feels like a small miracle.
02 -
  • Let the chicken rest after grilling or all the moisture will run out the second you cut into it, leaving you with dry meat and a puddle on the board.
  • Blend the dressing longer than you think you need to, at least a full minute, so the herbs break down completely and you don't end up with chunky green bits.
  • If the dressing feels too thick, add a tablespoon of water or more lemon juice to loosen it up, it should drizzle not plop.
03 -
  • Use a mandoline to shred the cabbage paper-thin, it makes the whole dish feel more restaurant-quality and the texture is noticeably better.
  • If you don't have a grill, a cast iron skillet on high heat works just as well and gives you that same caramelized crust on the chicken.
  • Taste the dressing before you toss it with the slaw, it should be punchy and bright because the cabbage will mellow it out once everything is mixed.
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