Green Goddess Cabbage Dip (Printable)

Crisp cabbage coated with a fresh, creamy basil-spinach dressing for a refreshing, zesty starter.

# 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 fresh vegetables

# Steps:

01 - In a blender or food processor, combine basil, spinach, parsley, green onions, garlic, avocado, yogurt, mayonnaise, lemon juice, olive oil, white wine vinegar, Dijon mustard, kosher salt, and black pepper. Blend until smooth and creamy. Adjust seasoning as needed.
02 - In a large mixing bowl, mix together chopped cabbage, diced cucumber, diced celery, sliced chives, and radishes if using.
03 - Pour the prepared dressing over the chopped vegetables. Toss thoroughly until evenly coated. Fold in crumbled feta cheese if desired.
04 - Transfer the dip to a serving bowl and serve chilled or at room temperature with tortilla chips, pita chips, or fresh vegetables.

# Tips from the Pros:

01 -
  • It tastes like spring in a bowl, bright and herby without feeling heavy or rich.
  • You can make it in the time it takes someone to run to the store for chips.
  • The crunch stays crisp for hours, so you can prep ahead and not worry about it going soggy.
  • It works as a dip, a salad, or even a topping for grilled chicken if you have leftovers.
02 -
  • Chop the cabbage as fine as you can stand, big chunks don't hold the dressing and make it hard to scoop.
  • Taste the dressing before you toss it, you might want more lemon or salt depending on your herbs.
  • If the dressing is too thick, add a tablespoon of water or olive oil to loosen it up.
  • Don't skip seeding the cucumber, the extra moisture will make your dip watery after an hour.
03 -
  • Use the pulse function on your blender at first to break down the herbs, then blend continuously for a smoother finish.
  • If you don't have fresh herbs, this just won't taste the same, dried herbs can't give you that bright green flavor.
  • Let the dip sit in the fridge for at least ten minutes before serving, the flavors get friendlier with a little time.
  • Save a few herb leaves to chop and sprinkle on top, it makes the bowl look like you actually tried.
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