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.
I've enjoyed serving this slaw at family gatherings where it is always a refreshing hit alongside grilled dishes.
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): 2 tablespoons toasted
- Fresh Herbs: 2 tablespoons chopped (parsley chives or basil)
Instructions
- Step 1:
- Prepare all vegetables and place them in a large mixing bowl.
- Step 2:
- 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.
- Step 3:
- Pour the Green Goddess dressing over the chopped vegetables Toss well to coat everything evenly.
- Step 4:
- Transfer the slaw to a serving platter or bowl Garnish with pumpkin seeds and additional fresh herbs.
- Step 5:
- Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.
Save Our family loves this slaw on sunny weekend lunches it always brings a fresh vibrant touch to the table.
Notes
For a vegan version use plant-based mayonnaise and yogurt omit anchovies Add chickpeas or diced avocado for extra protein
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 slaw is a colorful healthy option that’s quick to prepare and guaranteed to impress.
Recipe FAQ
- → What vegetables are used in the slaw?
Green and red cabbage, carrots, red bell pepper, cucumber, radishes, and scallions create a colorful, crunchy mix.
- → How is the dressing made creamy and flavorful?
The dressing combines mayonnaise, Greek yogurt, olive oil, lemon juice, and white wine vinegar, blended with fresh parsley, chives, basil, garlic, and optional anchovies for depth.
- → Can this slaw be made vegan?
Yes, by substituting plant-based mayonnaise and yogurt and omitting anchovies, the slaw becomes vegan-friendly.
- → What role do pumpkin seeds play in the dish?
Toasted pumpkin seeds add a pleasant crunch and nutty flavor, complementing the creamy dressing and fresh veggies.
- → How long can the slaw be stored before serving?
It can be refrigerated for up to 2 hours to allow flavors to meld without losing its crisp texture.
- → What dishes pair well with this slaw?
This slaw pairs beautifully with grilled fish, roasted chicken, or can be used as a fresh taco topping.