Green Goddess Cabbage Dip (Printable Version)

Crunchy cabbage mixed with basil and spinach dressing, ideal for a fresh, flavorful snack or appetizer.

# Ingredient List:

→ Green Goddess Dressing

01 - 1 cup fresh basil leaves, packed
02 - 1 cup fresh baby spinach
03 - 1/2 cup fresh parsley leaves
04 - 2 green onions, chopped
05 - 1 small garlic clove
06 - 1/2 ripe avocado
07 - 1/2 cup Greek yogurt or plant-based alternative
08 - 1/4 cup mayonnaise
09 - 2 tablespoons fresh lemon juice
10 - 2 tablespoons extra-virgin olive oil
11 - 1 tablespoon white wine vinegar
12 - 1 teaspoon Dijon mustard
13 - 1/2 teaspoon kosher salt
14 - 1/4 teaspoon freshly ground black pepper

→ Chopped Salad Base

15 - 4 cups green cabbage, finely chopped
16 - 1 cup cucumber, finely diced
17 - 1/2 cup celery, finely diced
18 - 1/4 cup chives, finely sliced
19 - 1/2 cup radishes, finely diced (optional)
20 - 1/2 cup crumbled feta cheese (optional)

→ For Serving

21 - Tortilla chips, pita chips, or fresh vegetables

# Step-by-Step Instructions:

01 - Combine basil, spinach, parsley, green onions, garlic, avocado, yogurt, mayonnaise, lemon juice, olive oil, vinegar, Dijon mustard, salt, and pepper in a blender or food processor. Blend until smooth and creamy. Adjust seasoning as needed.
02 - In a large bowl, combine chopped cabbage, cucumber, celery, chives, and radishes if using.
03 - Pour dressing over the chopped vegetables and toss until evenly coated. Gently fold in feta cheese if desired.
04 - Transfer to a serving bowl and serve chilled or at room temperature alongside chips or crudités.

# Expert Advice:

01 -
  • It tastes fresh and indulgent at the same time, like a salad you can scoop with chips.
  • The cabbage stays crunchy even after being dressed, so every bite has texture.
  • You can prep the dressing ahead and toss everything together right before guests arrive.
  • It works as a dip, a topping for tacos, or even a crunchy bowl base with grilled protein.
02 -
  • Do not make this more than a few hours ahead or the cabbage will start to soften and lose its satisfying crunch.
  • If your dressing looks too thick, add a tablespoon of water or lemon juice at a time until it reaches a pourable consistency.
  • Taste the dressing before mixing it with the vegetables so you can adjust salt, acid, or herbs while its still easy to blend.
03 -
  • Use a food processor to chop the cabbage quickly and evenly, pulsing just until finely diced but not mushy.
  • If your avocado is underripe, the dressing will still blend but it may taste less creamy, so wait for a soft one if you can.
  • Add the feta at the very end so it stays in distinct crumbles instead of blending into the dressing.
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