Green Goddess Cabbage Slaw (Printable Version)

Refreshing cabbage slaw blended with creamy green goddess dressing and grilled chicken for a light, flavorful main course.

# Ingredient List:

→ 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 mixed herbs (parsley, basil, chives, tarragon)
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

# Steps:

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

# Expert Advice:

01 -
  • It comes together in 35 minutes flat, which means weeknight dinner without the stress.
  • The dressing is so good you'll find yourself spooning it onto everything for days afterward.
  • It actually tastes better the next day as flavors settle, so meal prep becomes effortless.
02 -
  • Overcooked chicken becomes stringy and dry, so invest in a meat thermometer—it takes the guesswork out and guarantees juicy results every time.
  • Make the dressing first if you're short on time; it actually benefits from sitting for a few minutes while flavors meld, and you can grill while it rests.
03 -
  • If anchovies intimidate you, add them anyway and taste the dressing before deciding; they dissolve completely and just add depth without fishiness.
  • Shred your cabbage by hand or use the slaw blade on a mandoline for the crispest texture—a food processor can make it too fine.
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