Green Goddess Cabbage Crunch (Printable)

Crisp cabbage meets creamy basil-spinach dressing for a fresh, crunchy bite that lifts any appetizer spread.

# What you'll need:

→ 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 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 crudités

# Method:

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, mix chopped cabbage, cucumber, celery, chives, and radishes if using.
03 - Pour the dressing over the chopped vegetables and toss until evenly coated. Fold in crumbled feta cheese if desired.
04 - Transfer to a serving bowl and serve chilled or at room temperature alongside chips or fresh vegetables.

# Expert Advice:

01 -
  • The dressing tastes like you've been an herb garden your whole life—fresh, alive, and somehow creamy without feeling heavy.
  • It comes together in minutes, making it perfect for when friends are on their way and you want something that looks effortlessly fancy.
  • The contrast between the cool, creamy dressing and the crisp, snappy vegetables is genuinely addictive.
02 -
  • Don't chop your vegetables ahead of time unless you absolutely must; they'll start weeping and get soggy, losing that essential crunch that makes this dip special.
  • The dressing is best made just before serving too, because the herbs will gradually darken and the flavor becomes muted if it sits too long.
  • If your avocado is even slightly hard, your dressing won't be as smooth and silky—wait for it to yield gently to pressure.
03 -
  • Prep your avocado last so it doesn't oxidize and turn brown before you blend it—nobody wants a dressing that looks tired.
  • If you don't have a blender or food processor, you can finely chop everything and mash the avocado with a fork, then whisk it all together with the wet ingredients, though the texture won't be quite as silky.
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