Save to Pinterest I discovered this dip by accident on a Tuesday afternoon when I had half a head of cabbage going limp in the crisper drawer and a bunch of basil that refused to wait another day. Something about the way the green goddess dressing clung to the crisp shreds of cabbage just clicked—it was like discovering that the salad you've been making all summer actually wanted to be a dip all along. My friends devoured it in minutes, and now I can't serve chips without making this.
I remember bringing this to a potluck where everyone arrived with casseroles and cheese balls, and within ten minutes my bowl was empty while half the other dishes hadn't been touched. A woman named Sarah asked for the recipe right there between bites, and that's when I realized I'd stumbled onto something people actually wanted to eat.
Ingredients
- Fresh basil leaves: A full cup packed tight—don't skimp here, this is where the verdant color and aroma come from.
- Fresh baby spinach: It disappears into the dressing and amplifies the richness without tasting like you're eating a salad.
- Fresh parsley leaves: The quiet backbone that keeps the dressing from being too heavy.
- Green onions: Chopped fine, they add a gentle onion whisper that wakes everything up.
- Small garlic clove: Just one—this isn't a garlic showcase, it's a supporting player.
- Ripe avocado: Half of one is all you need for creaminess that doesn't require cream.
- Greek yogurt: Tangier than sour cream and lighter than mayo alone, it's the backbone of the whole thing.
- Mayonnaise: A quarter cup keeps it luxurious without veering into heavy territory.
- Fresh lemon juice: Squeeze it right now, not from a bottle—it makes a visible difference in brightness.
- Extra-virgin olive oil: Two tablespoons to round out the flavor and help everything emulsify smoothly.
- White wine vinegar: A tablespoon cuts through the richness with grace.
- Dijon mustard: The secret ingredient that ties the whole thing together and adds a subtle tang.
- Kosher salt and black pepper: Essential for bringing out every flavor hiding in your greens.
- Green cabbage: Four cups finely chopped—this is your vehicle for the dressing, so chop it smaller than you think you should.
- Cucumber and celery: Diced small, they add crunch and prevent the whole thing from feeling like a puree.
- Fresh chives: A quarter cup sliced thin for gentle onion notes and visual appeal.
- Radishes: Optional but wonderful if you want peppery bite that catches you by surprise.
- Feta cheese: Optional, but it transforms this from dip to something special.
Instructions
- Blend your green goddess:
- Combine basil, spinach, parsley, green onions, garlic, and avocado in your blender or food processor first—let them get to know each other. Then add yogurt, mayo, lemon juice, oil, vinegar, mustard, salt, and pepper, blending until you've got something silky and completely smooth, no green flecks left behind. Taste it and adjust the seasoning because this dressing is your signature now.
- Chop and combine your vegetables:
- In a large bowl, toss together your finely chopped cabbage, cucumber, celery, chives, and radishes if you're using them. Everything should be uniform in size so the dressing coats evenly and nothing gets lonely at the bottom of the bowl.
- Marry the two parts:
- Pour that silky green dressing over your vegetable mixture and toss thoroughly, making sure every piece of cabbage gets a proper coating. Fold in feta cheese now if you're using it, being gentle so the cheese stays in little pockets rather than getting completely mixed through.
- Serve and enjoy:
- Transfer to a serving bowl and let people dive in either chilled or at room temperature, depending on your mood. Set out chips or fresh vegetables and watch it disappear.
Save to Pinterest There's something deeply satisfying about watching something so green and alive get devoured by people who came expecting the usual suspects. This dip has a way of making everyone feel like they're eating something fresh and intentional, not just grabbing whatever was easiest to throw together.
Why This Dip Changed Everything
Before this, I thought of cabbage as something that needed to be cooked or fermented into submission. But raw, finely chopped, and dressed with something vibrant, it becomes this blank canvas that takes on personality. It's crisp in a way lettuce never quite manages, and it holds up under a heavy dressing without getting soggy and sad.
Playing Around with Flavor
The beauty of this recipe is that it welcomes tinkering. I've made it spicy by adding a sliced jalapeño to the blender, herbaceous by doubling the parsley, and even added a tablespoon of hot sauce when I was feeling daring. The dressing is forgiving enough to handle your personality, whatever that looks like in your kitchen.
Making It Your Own
Some days I make this vegan because I have friends who eat that way, and honestly, you barely notice the difference with the right plant-based swaps. Sometimes I add shrimp or grilled chicken on top and call it lunch. The core of what makes this work is the dressing and the crisp vegetables—everything else is just your kitchen talking.
- If you want it vegan, swap in plant-based yogurt and mayo, and either skip the feta or use a dairy-free crumble.
- For extra protein, top with grilled chicken, shrimp, or even crispy chickpeas tossed in za'atar.
- Make the dressing up to a day ahead and store it separately—combine with vegetables just before serving for maximum crunch.
Save to Pinterest This dip has quietly become my go-to when I need to bring something to a gathering and actually want people to remember it. It's the kind of recipe that looks effortless but tastes intentional.
Recipe Q&A
- → How is the dressing made?
The dressing blends basil, spinach, parsley, green onions, garlic, avocado, Greek yogurt or plant-based alternative, mayonnaise, lemon juice, olive oil, white wine vinegar, Dijon mustard, salt, and pepper until smooth and creamy.
- → Can this dish be made vegan?
Yes, by substituting plant-based yogurt and vegan mayonnaise and omitting the feta or using a dairy-free alternative, it becomes vegan-friendly.
- → What vegetables are used alongside cabbage?
In addition to green cabbage, cucumber, celery, chives, and optional radishes are finely chopped and combined.
- → What is the best way to serve this dish?
Serve chilled or at room temperature with tortilla chips, pita chips, or fresh vegetable crudités for scooping.
- → How long can leftovers be stored?
Leftovers can be refrigerated for up to 2 days but are best enjoyed fresh to maintain the crunch.
- → Can protein be added to this dish?
Yes, grilled chicken or shrimp can be added for extra protein and flavor.