Green Goddess Cabbage Dip (Printable version)

Crunchy cabbage mixed with creamy basil and spinach dressing for a fresh, easy-to-prepare treat.

# What you 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 ground black pepper

→ Chopped Salad Base

15 - 4 cups finely chopped green cabbage
16 - 1 cup finely diced cucumber
17 - 1/2 cup finely diced celery
18 - 1/4 cup finely sliced chives
19 - 1/2 cup finely diced radishes (optional)
20 - 1/2 cup crumbled feta cheese (optional)

→ For Serving

21 - Tortilla chips, pita chips, or fresh crudités

# How to Make It:

01 - Combine basil, spinach, parsley, green onions, garlic, avocado, yogurt, mayonnaise, lemon juice, olive oil, white wine vinegar, Dijon mustard, salt, and pepper in a blender or food processor. Blend until smooth and creamy, adjusting seasoning as needed.
02 - In a large bowl, mix chopped cabbage, cucumber, celery, chives, and radishes if using.
03 - Pour the dressing over the vegetables and toss thoroughly to ensure even coating. Gently fold in crumbled feta if desired.
04 - Transfer the mixture to a serving bowl. Serve chilled or at room temperature alongside chips or fresh vegetables.

# Expert Advice:

01 -
  • It tastes like summer on a chip—bright, herbaceous, and impossibly fresh without feeling heavy.
  • You'll actually look forward to eating vegetables because they're suspended in this creamy, tangy dreamscape.
  • The whole thing comes together in under 20 minutes, which means you can go from inspiration to crowd-pleasing appetizer faster than you'd think.
02 -
  • Don't make this more than a few hours ahead unless you want a sad, soggy situation—the cabbage stays crisp if you keep it close to serving time.
  • Taste the dressing before you add it to the vegetables and adjust the seasoning then, not after—it's so much easier to fix it in isolation.
03 -
  • Make the dressing up to a day ahead and store it separately from the vegetables—this way you maintain that coveted crunch right until serving.
  • If avocado isn't in season or you want to skip it, an extra 1/4 cup of Greek yogurt gives you similar creaminess without the browning worry.
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