Green Goddess Cabbage Slaw (Printable Version)

A vibrant cabbage slaw dressed in creamy green goddess, paired with tender grilled chicken breast.

# 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 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

# Directions:

01 - Preheat grill or grill pan to medium-high heat.
02 - Pat chicken breasts dry and rub evenly with olive oil, kosher salt, black pepper, and garlic powder.
03 - Grill chicken for 6 to 7 minutes per side until cooked through and juices run clear. Remove from heat and let rest for 5 minutes before slicing thinly.
04 - 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 in a blender or food processor. Blend until smooth and vibrant green. Adjust seasoning as needed.
05 - In a large bowl, mix together green cabbage, purple cabbage, carrots, green onions, radishes, and cilantro.
06 - Pour dressing over cabbage mixture and toss thoroughly to coat evenly.
07 - Divide slaw between plates and top each with sliced grilled chicken. Serve immediately, garnished with additional fresh herbs if desired.

# Expert Tips:

01 -
  • It comes together in under 40 minutes, which means dinner can happen on a random weeknight without stress.
  • The dressing is so vibrant and herbaceous that even people who claim they don't like cabbage find themselves going back for seconds.
02 -
  • Resting the chicken after grilling is not optional; those 5 minutes let the juices redistribute so every bite stays tender instead of dry.
  • The dressing can be made up to 2 days ahead and tastes even better the next day as the flavors meld, so this is actually a great meal for planning.
03 -
  • If you don't have fresh herbs all mixed together, go with what you have; even just parsley and basil makes a delicious dressing.
  • The grill marks on the chicken aren't just for looks; they create a caramelized crust that tastes better than plain cooked chicken ever could.
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