Green Goddess Cabbage Dip (Printable)

Crisp cabbage tossed with a creamy basil-spinach dressing, ideal for scooping with chips or fresh vegetables.

# 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 vegetable crudités

# Directions:

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. Taste and adjust seasoning as needed.
02 - In a large bowl, combine finely chopped cabbage, diced cucumber, celery, sliced chives, and radishes if using.
03 - Pour the dressing over the chopped vegetables. Toss thoroughly to coat evenly. Fold in feta cheese if desired.
04 - Transfer to a serving bowl. Serve chilled or at room temperature accompanied by chips or fresh vegetables for dipping.

# Expert Tips:

01 -
  • It gives you all the satisfaction of a creamy dip without the guilt, thanks to the crunch of fresh vegetables in every bite.
  • The vibrant green color makes it look like you put in way more effort than you actually did.
  • You can make the dressing ahead and toss everything together right before guests arrive, so there's no last minute stress.
  • It's one of those rare recipes that works just as well as a light lunch as it does a party appetizer.
02 -
  • Chop your cabbage as finely as you can manage, because big chunks don't hold the dressing well and make it harder to scoop onto chips.
  • Taste your dressing before you toss it with the vegetables and adjust the salt, lemon, or vinegar to your liking, because once it's all mixed together it's harder to fix.
  • This dip loses its crunch if it sits too long, so make it the day you plan to serve it for the best texture.
03 -
  • Use the pulse function on your blender at first to break down the herbs, then switch to high speed for a perfectly smooth dressing without overheating the greens.
  • If your dressing feels too thick, thin it out with a tablespoon of cold water or extra lemon juice until it's pourable but still creamy.
  • Always taste a small spoonful of the finished dip before serving and add a pinch more salt or a squeeze of lemon if it needs brightening up.
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