Save to Pinterest I was hosting a weekend brunch when my sister walked in holding a video on her phone, insisting I watch a viral cabbage salad everyone was obsessed with. I was skeptical at first, but the crunch and color pulled me in. Instead of serving it as a side, I turned it into a dip, swapping the dressing for a creamy Green Goddess version loaded with basil and spinach. The bowl was empty before the main course even arrived.
The first time I made this for a book club potluck, I watched people hover around the bowl, dipping and nodding approvingly. One friend asked if I bought it from a fancy deli. I admitted it took me less than twenty minutes and used vegetables I already had in the fridge. She made me text her the recipe before I even left that night.
Ingredients
- Fresh basil, spinach, and parsley: These greens give the dressing its signature bright flavor and vivid color, so use the freshest bunches you can find.
- Avocado: Adds silky creaminess without making the dressing too heavy, and helps everything blend smoothly.
- Greek yogurt and mayonnaise: The yogurt brings tang and body, while the mayo adds richness and helps the dressing cling to every shred of cabbage.
- Lemon juice and white wine vinegar: A little acidity brightens all the flavors and keeps the dressing from tasting flat.
- Green cabbage: Finely chop it so each piece can hold dressing, but not so small that it turns mushy.
- Cucumber, celery, and radishes: These add extra snap and a variety of textures that make every scoop interesting.
- Chives: Mild onion flavor that blends right in without overpowering the greens.
- Feta cheese: Salty, creamy crumbles that melt into the dressing and make the dip feel more substantial.
Instructions
- Blend the Green Goddess dressing:
- Toss all the herbs, greens, avocado, yogurt, mayo, lemon juice, olive oil, vinegar, mustard, salt, and pepper into a blender. Pulse until the mixture turns smooth and vibrant green, scraping down the sides as needed.
- Chop the vegetables:
- Finely dice the cabbage, cucumber, celery, radishes, and chives into small, uniform pieces. The smaller the chop, the easier it is to scoop.
- Toss everything together:
- Pour the dressing over the chopped vegetables in a large bowl and mix thoroughly until every piece is coated. Gently fold in the feta if using.
- Serve:
- Transfer to a serving bowl and set out with tortilla chips, pita chips, or fresh veggie sticks. Serve immediately or chill for up to an hour before guests arrive.
Save to Pinterest I brought this to a backyard barbecue once, and by the time I turned around from setting it down, three people were already hovering with chips in hand. One of them told me it reminded her of the goddess dressing her mom used to make in the seventies, but lighter and more fun. That comment stuck with me every time I make it now.
How to Store and Make Ahead
The dressing can be made up to two days in advance and kept in an airtight container in the fridge. The chopped vegetables can also be prepped a day ahead and stored separately in a sealed bag with a damp paper towel to keep them crisp. Toss everything together right before serving so the cabbage stays crunchy. Leftover dip will keep for up to two days, but the texture softens noticeably after the first day.
Variations and Swaps
For a vegan version, swap Greek yogurt for a thick plant-based yogurt and use vegan mayo and skip the feta or use a crumbly nut-based cheese. If you want a spicy kick, blend in half a jalapeño or add a few dashes of hot sauce to the dressing. You can also add grilled chicken, shrimp, or chickpeas on top to turn this into a full meal instead of just a dip. I have also used this as a taco topping and it was gone in minutes.
What to Serve It With
This dip shines with sturdy tortilla chips or pita chips that can handle the creamy dressing without breaking. I have also served it with cucumber rounds, bell pepper strips, and carrot sticks for a lighter option. It pairs beautifully with grilled meats, fish tacos, or a cheese and charcuterie spread at a casual gathering.
- Serve alongside other cold dips like hummus or tzatziki for a colorful appetizer board.
- Use it as a crunchy slaw topping for pulled pork sandwiches or fish tacos.
- Spoon it over grain bowls with quinoa, roasted vegetables, and a poached egg.
Save to Pinterest Every time I make this, someone asks for the recipe or tries to guess the secret ingredient. I love that something so simple can feel special just because it is fresh, crunchy, and unexpectedly creamy all at once.
Recipe Questions & Answers
- → What ingredients create the dressing's creamy texture?
The dressing’s creamy texture comes from blending avocado, Greek yogurt, mayonnaise, and olive oil with fresh herbs.
- → How can I make a dairy-free version?
Use plant-based yogurt and vegan mayonnaise, and omit or replace feta with a dairy-free alternative.
- → What vegetables are included in the base mix?
The base includes finely chopped green cabbage, cucumber, celery, chives, and optionally radishes.
- → Can I add protein to this dish?
Yes, grilled chicken or shrimp pairs well with the dip for an added protein boost.
- → How should the mixture be stored if not consumed immediately?
Store refrigerated in an airtight container and enjoy within two days for maximum crunch and freshness.