Green Goddess Cabbage Slaw (Print Version)

Vibrant cabbage slaw with creamy green goddess dressing and grilled chicken breast, fresh and flavorful.

# What You'll Need:

→ Grilled Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp black pepper
05 - ½ tsp garlic powder

→ Green Goddess Dressing

06 - ½ cup mayonnaise
07 - ½ cup sour cream
08 - 2 tbsp extra virgin olive oil
09 - 1 cup fresh mixed herbs (parsley, basil, chives, tarragon)
10 - 2 tbsp lemon juice
11 - 1 tbsp white wine vinegar
12 - 2 anchovy fillets (optional)
13 - 1 garlic clove, peeled
14 - ½ tsp kosher salt
15 - ¼ tsp 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 - Set grill or grill pan to medium-high heat to prepare for cooking chicken.
02 - Pat chicken breasts dry and coat evenly with olive oil, kosher salt, black pepper, and garlic powder. Grill for 6 to 7 minutes per side until internal temperature reaches 74°C (165°F) and juices run clear. Remove and rest for 5 minutes before slicing thinly.
03 - 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 vibrant green. Adjust seasoning to taste.
04 - In a large mixing bowl, toss together green cabbage, purple cabbage, carrots, green onions, radishes, and cilantro until well mixed.
05 - Pour the prepared dressing over the cabbage mixture and toss thoroughly to coat all ingredients evenly.
06 - Distribute dressed slaw onto plates, top each serving with sliced grilled chicken. Garnish with additional fresh herbs if desired and serve immediately.

# Additional Tips::

01 -
  • The creamy green goddess dressing stays silky and bright without feeling heavy, even when you eat it on a warm evening.
  • You can have this on the table in 35 minutes, which means it's dinner on a Wednesday night, not just a weekend project.
  • The combination of textures—tender chicken, crisp slaw, fresh herbs—keeps every bite interesting.
02 -
  • Pat that chicken completely dry before seasoning—any moisture on the surface will steam instead of sear, and you'll miss out on that golden crust.
  • Make the dressing just before you plate, because while it doesn't wilt the slaw instantly, the cabbage does slowly release water and dilutes the dressing if it sits too long mixed together.
03 -
  • If your dressing breaks or looks grainy, start fresh with a clean bowl and a tablespoon of mayonnaise, then slowly whisk in the broken dressing a little at a time to emulsify it.
  • The anchovy is optional, but if you're hesitant, start with just half a fillet—you're not tasting fish, you're adding umami depth that makes the whole thing taste better than the sum of its parts.
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