Green Goddess Cabbage Slaw (Printable)

Vibrant cabbage slaw with creamy green goddess dressing and juicy grilled chicken, perfect for a light main dish.

# 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 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 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

# Method:

01 - Preheat grill or grill pan to medium-high heat.
02 - Pat chicken breasts dry and rub evenly with olive oil, kosher salt, black pepper, and garlic powder. Grill for 6 to 7 minutes per side until fully cooked and juices run clear. Remove and let rest for 5 minutes before slicing thinly.
03 - In a blender or food processor, combine mayonnaise, sour cream, extra virgin olive oil, fresh herbs, lemon juice, white wine vinegar, optional anchovy fillets, garlic clove, kosher salt, and black pepper. Blend until smooth and vibrant green. Adjust seasoning to taste.
04 - In a large mixing bowl, mix together green cabbage, purple cabbage, shredded carrots, green onions, radishes, and cilantro until well combined.
05 - Pour the prepared dressing over the cabbage mixture and toss thoroughly to coat evenly.
06 - Divide the dressed slaw among plates and top each serving with sliced grilled chicken. Serve immediately, optionally garnished with additional fresh herbs.

# Expert Pointers:

01 -
  • It feels light and fresh but never leaves you hungry, thanks to the protein-packed chicken.
  • The dressing comes together in minutes and somehow tastes like you spent all afternoon in the kitchen.
  • You can prep everything ahead and assemble just before serving, making it perfect for weeknight dinners.
02 -
  • Don't skip resting the chicken after grilling; those five minutes let the juices redistribute so every slice stays tender instead of dry.
  • Fresh herbs are absolutely essential here; if you can't find them all, use what you have and add extra of any you do have access to, since dried herbs turn the dressing muddy and flat.
  • Assemble the slaw just before serving if you want the cabbage to stay crisp, or make it an hour ahead if you prefer a softer, more marinated texture.
03 -
  • If you don't have a grill or grill pan, a cast iron skillet works beautifully and gives you even better browning on the chicken.
  • Make the dressing at least thirty minutes ahead so the herbs have time to steep and the flavors deepen into something more sophisticated than when it's freshly blended.
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