Herb-Infused Cabbage Slaw

This vibrant Green Goddess Coleslaw brings the classic herb-packed dressing to a whole new level as a creamy, flavorful topping for crisp cabbage. The combination creates a refreshing side dish that stands out from traditional mayo-based coleslaws with its gorgeous green hue and complex herbaceous flavor profile.

The first time I made this for a family gathering, my herb-skeptical uncle went back for thirds. Now it's requested at every summer cookout we host, especially when we're serving grilled chicken or fish.

Ingredients

• Fresh herbs: Parsley, dill, tarragon, basil, and chives create the signature green color and herbaceous flavor profile that makes this dressing special
• Mayonnaise and sour cream: Provide the creamy base while keeping the dressing lighter than traditional all-mayo versions
• Anchovies: Add that secret umami depth without tasting fishy; look for oil-packed varieties for best flavor
• Savoy cabbage: Offers a more delicate texture than regular green cabbage with its softer leaves and sweeter flavor
• Vidalia onion: Brings natural sweetness that balances the herbs perfectly; seek out these seasonal treasures when available

Step-by-Step Instructions

Process the herbs:

Add parsley, dill, tarragon, basil, chives, lemon juice, garlic, mayonnaise, sour cream, and anchovies to your food processor. Pulse until completely smooth and vibrant green. The mixture should have no visible herb pieces remaining, which usually takes about 30-45 seconds of processing. Taste and adjust seasoning if needed.

Prepare the cabbage:

Take your Savoy cabbage and remove any damaged outer leaves. Cut it in half through the core, then halve each piece again so you have quarters. Carefully slice out the tough core from each piece at an angle. Holding each quarter steady, slice as thinly as possible across the grain to create delicate shreds. The thinner your cabbage, the more elegant the finished slaw.

Slice the onion:

Peel your Vidalia onion and cut it in half through the root end. Place each half flat side down on your cutting board for stability. Using a sharp knife, slice the onion very thinly into half-moon shapes. The onion should be nearly translucent when cut properly. This helps it integrate into the slaw without overwhelming any single bite.

Combine and dress:

Place your sliced cabbage and onion in a large mixing bowl. Using clean hands or tongs, toss them together to distribute evenly. Pour about half of your prepared dressing over the vegetables and mix thoroughly. Continue adding dressing gradually until everything is coated to your preference. You might not need all the dressing depending on your cabbage size.

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The anchovy ingredient is my absolute secret weapon in this recipe. While many people think they dislike anchovies, they dissolve completely into the dressing creating an incredible depth that nobody can identify but everyone loves. When my sister who claims to hate anchovies asked for the recipe after thirds, I simply smiled and told her later.

Make-Ahead Magic

This coleslaw actually improves with time as the flavors meld together in the refrigerator. While you can serve it immediately after preparation, making it a day ahead allows the herbs to fully infuse the dressing and slightly soften the cabbage. The vibrant green color remains beautiful for several days, unlike many herb-based dressings that quickly brown. Store in an airtight container and give it a quick toss before serving to redistribute the dressing that may have settled at the bottom.

Perfect Pairings

Green Goddess Coleslaw shines alongside grilled proteins, particularly fish and chicken. The bright, herbaceous flavors cut through richer dishes beautifully. Try it piled on fish tacos instead of traditional cabbage for an elevated twist. It also makes an excellent topping for pulled pork sandwiches, adding freshness that balances the meat's richness. For a delightful summer meal, serve alongside grilled salmon and corn on the cob for a colorful plate that celebrates seasonal produce.

Customization Options

While the herb combination in this recipe creates the classic Green Goddess flavor profile, you can adapt based on what looks freshest at the market or grows in your garden. Cilantro can replace some of the parsley for a different direction, while mint makes a wonderful addition in small amounts. For a dairy-free version, substitute the sour cream with coconut yogurt and use vegan mayonnaise. If anchovy is concerning, capers make an excellent substitute, providing similar briny complexity without any fish.

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This Green Goddess Coleslaw elevates any meal, bringing a burst of flavor and color to your table with minimal effort.

Frequently Asked Questions

→ Can I make Green Goddess Coleslaw ahead of time?

Yes, this coleslaw actually improves with some time in the refrigerator. You can prepare it up to 3 days ahead, which allows the flavors to meld while the cabbage maintains its crispness.

→ What can I substitute for anchovies in the dressing?

If you prefer to skip the anchovies, you can substitute with 1 teaspoon of capers or a splash of Worcestershire sauce for that umami depth. For a vegetarian version, use a teaspoon of miso paste.

→ What herbs can I substitute if I don't have all the fresh ones called for?

While fresh herbs provide the best flavor, you can substitute with what you have on hand. Parsley and dill are the most important for the signature green goddess flavor. You could replace tarragon with more basil or even cilantro for a different but still delicious variation.

→ What type of cabbage works best for this coleslaw?

Savoy cabbage is ideal because its crinkled leaves hold more dressing and provide great texture. However, regular green cabbage, Napa cabbage, or even a mix with red cabbage works well too.

→ How can I make this Green Goddess Coleslaw lighter?

For a lighter version, substitute Greek yogurt for the sour cream and use light mayonnaise. You could also use half the dressing and add a splash of olive oil and additional lemon juice to keep it moist without all the creaminess.

→ What main dishes pair well with Green Goddess Coleslaw?

This vibrant slaw pairs beautifully with grilled meats, especially chicken or fish. It's also excellent with pulled pork sandwiches, fish tacos, or as part of a summer picnic spread with fried chicken or burgers.