Save to Pinterest 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 is a refreshing and healthy dish I love to serve during warmer months for lunch or alongside dinner.
Ingredients
- Green Cabbage: 2 cups finely shredded
- Red Cabbage: 1 cup finely shredded
- Carrots: 1 cup julienned or grated
- Red Bell Pepper: 1 cup diced
- Cucumber: 1 cup diced
- Radishes: 1/2 cup thinly sliced
- Scallions: 1/2 cup thinly sliced
- Mayonnaise: 1/2 cup
- Greek Yogurt: 1/4 cup
- Extra-Virgin Olive Oil: 2 tablespoons
- Fresh Lemon Juice: 2 tablespoons
- White Wine Vinegar: 1 tablespoon
- Fresh Parsley Leaves: 1/2 cup
- Fresh Chives: 1/4 cup
- Fresh Basil Leaves: 1/4 cup
- Garlic Clove: 1
- Anchovy Fillets (optional): 2
- Sea Salt: 1/4 teaspoon
- Black Pepper: 1/4 teaspoon
- Pumpkin Seeds (pepitas) toasted: 2 tablespoons
- Fresh Herbs (parsley chives or basil) chopped: 2 tablespoons
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.
- Garnish:
- Transfer the slaw to a serving platter or bowl Garnish with pumpkin seeds and additional fresh herbs.
- Serve:
- Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.
Save to Pinterest My family enjoys this slaw at summer barbecues where its fresh flavors complement grilled dishes perfectly.
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.
Nutritional Information
Calories 220 Total Fat 16 g Carbohydrates 14 g Protein 5 g per serving
Save to Pinterest This slaw is a quick refreshing side that brightens any meal and is simple to prepare.
Recipe Questions & Answers
- → What vegetables are used in this slaw?
Green and red cabbage, carrots, red bell pepper, cucumber, radishes, and scallions are included for vibrant color and crunch.
- → How is the dressing prepared?
The dressing blends mayonnaise, Greek yogurt, olive oil, lemon juice, white wine vinegar, fresh parsley, chives, basil, garlic, and optional anchovies until smooth and creamy.
- → Can this dish be made vegan?
Yes, substitute plant-based mayonnaise and yogurt, and omit anchovies to keep it vegan-friendly.
- → What garnishes complement the slaw?
Toasted pumpkin seeds and freshly chopped herbs like parsley, chives, or basil add texture and aroma.
- → How should the slaw be stored?
Refrigerate for up to 2 hours before serving to allow flavors to meld without losing crunch.
- → What are some serving suggestions?
This slaw pairs well with grilled fish, roasted chicken, or as a fresh topping on tacos.