Green Goddess Cabbage Slaw (Printable Version)

Refreshing cabbage slaw with creamy green goddess dressing topped with grilled chicken breast for a light meal.

# Needed Ingredients:

→ 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

# Steps:

01 - Preheat grill or grill pan to medium-high heat.
02 - Pat chicken breasts dry and rub 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 from grill 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, anchovy fillets (if using), garlic clove, kosher salt, and black pepper. Blend until smooth and vibrant green. Adjust seasoning to taste.
04 - In a large bowl, combine shredded green cabbage, purple cabbage, shredded carrots, sliced green onions, sliced radishes, and chopped cilantro.
05 - Pour dressing over cabbage mixture and toss thoroughly to coat evenly.
06 - Divide slaw onto serving plates and top each portion with sliced grilled chicken. Serve immediately with optional extra herbs for garnish.

# Expert Advice:

01 -
  • The dressing is so good you'll want to put it on everything from salads to sandwiches to roasted vegetables.
  • It comes together in under 40 minutes but tastes like you spent way more effort.
  • The crunch from the slaw and the juicy grilled chicken make every bite satisfying without feeling heavy.
  • You can prep the dressing and chop the veggies ahead, then just grill and assemble when you're ready to eat.
02 -
  • Don't skip letting the chicken rest after grilling or all the juices will run out when you slice it, leaving it dry.
  • If your dressing looks too thick, add a tablespoon of water or more lemon juice to loosen it up.
  • Taste the dressing before tossing it with the slaw because it's way easier to adjust seasoning when it's still in the blender.
03 -
  • If you don't have a grill, you can pan-sear the chicken in a hot skillet with a little oil or even poach it gently and slice it for a softer texture.
  • Use a mandoline or the shredding blade on your food processor to make quick work of slicing the cabbage and vegetables super thin.
  • For a dairy-free version, swap the sour cream for plain coconut yogurt and use vegan mayo.
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