Green Goddess Cabbage Dip (Print View)

Crunchy cabbage with basil-spinach dressing, ideal for appetizers or light snacks.

# 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 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 crudités

# Directions:

01 - Combine basil, spinach, parsley, green onions, garlic, avocado, yogurt, mayonnaise, lemon juice, olive oil, white wine 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 the chopped cabbage, cucumber, celery, chives, and radishes if using.
03 - Pour the prepared dressing over the chopped vegetables and toss thoroughly to coat evenly. Fold in feta cheese if desired.
04 - Transfer the mixture to a serving bowl and chill or serve at room temperature with chips or fresh vegetables.

# Expert Tips:

01 -
  • It's bright, crunchy, and addictive without feeling heavy or pretentious.
  • You can make it in twenty minutes flat, which means last-minute gatherings suddenly feel manageable.
  • The dressing works magic on whatever vegetables you have hanging around your kitchen.
02 -
  • Chop your vegetables smaller than feels necessary—they soften slightly once dressed, so you want them crisp and uniform to start.
  • Make this dip the same day you serve it if crunch is your priority, but it keeps perfectly well refrigerated for two days if you're okay with a slightly softer texture.
03 -
  • If your avocado is rock hard, use Greek yogurt to compensate for creaminess and you'll barely notice the difference.
  • Taste your dressing on a piece of cabbage before committing to the full batch so you can adjust seasonings when you have room to maneuver.
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