Save A vibrant, crunchy slaw featuring a medley of colorful vegetables tossed in a creamy, herb-packed Green Goddess dressing. Perfect as a side or a light lunch.
This slaw has become my go-to side for summer lunches and family dinners because it is quick to prepare and tastes fresh every time.
Ingredients
- Vegetables: 2 cups green cabbage, finely shredded, 1 cup red cabbage, finely shredded, 1 cup carrots, julienned or grated, 1 cup red bell pepper, diced, 1 cup cucumber, diced, 1/2 cup radishes, thinly sliced, 1/2 cup scallions, thinly sliced
- Green Goddess Dressing: 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon white wine vinegar, 1/2 cup fresh parsley leaves, 1/4 cup fresh chives, 1/4 cup fresh basil leaves, 1 garlic clove, 2 anchovy fillets (optional omit for vegetarian), 1/4 teaspoon sea salt, 1/4 teaspoon black pepper
- Garnish: 2 tablespoons pumpkin seeds (pepitas) toasted, 2 tablespoons fresh herbs chopped (parsley, chives, or basil)
Instructions
- Prepare Vegetables:
- Prepare all vegetables and place them in a large mixing bowl.
- Make Dressing:
- In a blender or food processor, combine mayonnaise, Greek yogurt, olive oil, lemon juice, vinegar, parsley, chives, basil, garlic, anchovy fillets (if using), salt, and black pepper. Blend until smooth and creamy.
- Toss Slaw:
- Pour the Green Goddess dressing over the chopped vegetables. Toss well to coat everything evenly.
- Serve:
- Transfer the slaw to a serving platter or bowl. Garnish with pumpkin seeds and additional fresh herbs.
- Refrigerate (Optional):
- Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.
Save Making this slaw always brings back memories of weekend family picnics where everyone enjoys the fresh flavors and bright colors on their plates.
Notes
For a vegan version use plant-based mayonnaise and yogurt and omit anchovies Add chickpeas or diced avocado for extra protein This slaw pairs well with grilled fish roasted chicken or as a topping for tacos
Required Tools
Large mixing bowl Blender or food processor Chefs knife Cutting board
Allergen Information
Contains eggs (mayonnaise) fish (anchovy optional) and dairy (Greek yogurt) Pumpkin seeds may be processed in facilities handling nuts Always check product labels for hidden allergens
Save This Green Goddess Confetti Chop Slaw brings a fresh and colorful twist to your table that is sure to impress your guests.
Recipe Guide
- → What gives the dressing its distinctive flavor?
The dressing’s vibrant taste comes from fresh herbs like parsley, chives, and basil combined with tangy lemon juice, white wine vinegar, and creamy mayo and Greek yogurt.
- → Can the anchovy fillets be omitted?
Yes, anchovies are optional and can be skipped for a vegetarian or milder version without compromising the dressing's creaminess.
- → How can I add protein to this dish?
Incorporate chickpeas or diced avocado to enhance protein content while keeping it light and nutritious.
- → What is the texture like in this dish?
The combination of finely shredded cabbage, julienned vegetables, and toasted pumpkin seeds creates a crunchy, refreshing texture with creamy dressing coating every bite.
- → How long can the dish be stored before serving?
It’s best served fresh but can be refrigerated for up to 2 hours to allow flavors to meld without losing crunch.