Green Goddess Cabbage Slaw (Printer version)

Refreshing cabbage slaw with creamy green goddess dressing and grilled chicken breast.

# What You'll Need:

→ 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 mixed herbs (parsley, basil, chives, tarragon)
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 - Heat grill or grill pan to medium-high.
02 - Pat chicken dry and rub with olive oil, salt, pepper, and garlic powder. Grill for 6 to 7 minutes per side until cooked through and juices run clear. Remove, rest for 5 minutes, then slice thinly.
03 - In a blender or food processor, combine mayonnaise, sour cream, olive oil, herbs, lemon juice, vinegar, anchovies if using, garlic, salt, and pepper. Blend until smooth and bright green. Adjust seasoning to taste.
04 - In a large bowl, mix green and purple cabbage, carrots, green onions, radishes, and cilantro.
05 - Pour dressing over vegetable mixture and toss thoroughly to coat evenly.
06 - Divide slaw onto plates and top with sliced grilled chicken. Serve immediately, garnished with additional herbs if desired.

# Expert Advice:

01 -
  • The dressing is so good you'll want to put it on everything from roasted potatoes to leftover rice.
  • It comes together faster than ordering takeout and tastes about ten times better.
  • The crunch from the cabbage and radishes makes every bite feel satisfying without being heavy.
  • You can prep the slaw and dressing ahead, then just grill the chicken when you're ready to eat.
02 -
  • If you don't let the chicken rest after grilling, all the juices will run out onto the cutting board and the meat will be dry.
  • The dressing tastes best when the herbs are really fresh, wilted or old herbs will make it taste dull and muddy.
  • Don't dress the slaw more than 10 minutes before serving or it'll start to get watery and lose its crunch.
03 -
  • Use the pulse function on your blender when making the dressing so you don't over-process it into a puree, you want it smooth but still a little textured.
  • If your chicken breasts are uneven in thickness, pound them out gently with a mallet so they cook evenly on the grill.
  • Taste the dressing before you toss the slaw and adjust the lemon juice and salt, it should be punchy and bright, not flat.
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