Pin 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 is one of my favorite go-to recipes for summer gatherings because it’s fresh, easy, and always a crowd-pleaser.
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: 2 (optional, omit for vegetarian)
- 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
- 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.
Pin This recipe always brings my family together, especially on warm days when a light, refreshing side is perfect for outdoor meals.
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
Per serving: Calories: 220, Total Fat: 16 g, Carbohydrates: 14 g, Protein: 5 g
Pin This slaw is best served fresh but can be refrigerated briefly to enhance the flavors.
Recipe Q&A
- → What vegetables are used in the slaw?
The slaw includes green and red cabbage, carrots, red bell pepper, cucumber, radishes, and scallions, all chopped or shredded finely.
- → How is the dressing prepared?
The dressing is blended combining mayonnaise, Greek yogurt, olive oil, lemon juice, white wine vinegar, fresh herbs (parsley, chives, basil), garlic, anchovies (optional), salt, and pepper to create a creamy, herb-packed sauce.
- → Can the dish be made vegan?
Yes, by substituting plant-based mayonnaise and yogurt and omitting anchovies, the dish can be adapted to a vegan diet.
- → What is the role of pumpkin seeds?
Pumpkin seeds provide a toasty crunch and nutty flavor that enhances the texture and overall taste of the slaw.
- → How long can the slaw be stored before serving?
It can be refrigerated for up to 2 hours to allow flavors to meld without compromising the crispness of the vegetables.
- → What dishes pair well with this slaw?
The slaw complements grilled fish, roasted chicken, or can be used as a fresh, flavorful topping for tacos.