Green Goddess Cabbage Dip (Print version)

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

# 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 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

# How to Make:

01 - In a blender or food processor, combine basil, spinach, parsley, green onions, garlic, avocado, yogurt, mayonnaise, lemon juice, olive oil, vinegar, Dijon mustard, salt, and pepper. Blend until smooth and creamy. Adjust seasoning if needed.
02 - In a large mixing bowl, combine chopped cabbage, cucumber, celery, chives, and radishes if using.
03 - Pour the prepared dressing over the chopped vegetables. Toss thoroughly to coat evenly. Fold in feta cheese if desired.
04 - Transfer the mixture to a serving bowl. Serve chilled or at room temperature alongside chips or fresh vegetables for dipping.

# Expert tips:

01 -
  • It comes together in 20 minutes with no cooking required, making it ideal for unexpected guests or last-minute gatherings.
  • The basil-forward dressing is so vibrant and herbaceous that even people who claim they don't like green things end up loving it.
  • You get that satisfying crunch from fresh cabbage paired with the creaminess of avocado and yogurt, hitting multiple textures at once.
02 -
  • Chop your vegetables finely right before mixing—if the cabbage sits cut for too long, it will start to soften and lose that satisfying crunch that makes this dip special.
  • The dressing will taste slightly bitter or muddy if your blender doesn't fully break down the herbs, so don't rush this step; a smooth, homogeneous dressing is the difference between something restaurant-quality and something that tastes like you threw herbs into mayo.
  • If the dip seems too thick, thin it with a tablespoon of water or lemon juice rather than adding more mayo, which will kill the bright herbaceous flavor.
03 -
  • Taste the dressing before you mix it with the vegetables—if it needs adjustment, now is the time to fix it, not after everything is combined.
  • If you can't find quality fresh basil, this dip loses its soul, so either skip it or make a different version using other herbs you actually have access to.
  • The feta is optional but transforms this from a light side into something Mediterranean and more satisfying, so include it if your crowd isn't dairy-averse.
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