Green Goddess Cabbage Slaw (Printable Version)

Crisp cabbage slaw dressed in creamy green goddess dressing, paired with tender grilled chicken breast for a fresh 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 ground 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 ground 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 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 grill, rest for 5 minutes, then slice thinly.
03 - While chicken grills, 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 vibrant green. Adjust seasoning to taste.
04 - In a large bowl, combine green cabbage, purple cabbage, shredded carrots, green onions, radishes, and cilantro.
05 - Pour the dressing over the cabbage mixture and toss thoroughly to coat evenly.
06 - Divide the slaw among plates, top each portion with sliced grilled chicken, and serve immediately. Garnish with additional fresh herbs if desired.

# Expert Advice:

01 -
  • It comes together faster than you'd think, making weeknight dinners feel way more elegant than they have any right to.
  • The creamy green goddess dressing tastes like a secret that's too good not to share, balancing richness with brightness in every bite.
02 -
  • Overcooked chicken is dry chicken—use a meat thermometer if you're nervous, aiming for 165°F, and don't skip the resting step because those few minutes make a real difference.
  • The dressing can be made hours ahead, but toss the slaw with it just before serving or the cabbage will soften into mush instead of staying crisp.
03 -
  • Make extra dressing and keep it in the fridge—it's perfect on grilled vegetables, fish, or even spooned over avocado toast if you're looking for breakfast inspiration.
  • If your dressing breaks or looks separated, start with a fresh egg yolk or dollop of sour cream in the blender and slowly add the broken dressing back in, whisking constantly.
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