Creamy 4-Ingredient Green Goddess Cabbage Slaw Recipe

Published: May 31, 2025

Updated: July 1, 2025

Oh my gosh, you have to try this green goddess cabbage slaw! It’s my go-to summer side dish – crisp, cool, and packed with flavor that makes people ask for the recipe every time. I first made it for a neighborhood potluck when I needed something fast but impressive, and now it’s my secret weapon for everything from backyard BBQs to taco nights. The creamy herb dressing clings perfectly to those crunchy shreds of cabbage and carrot, with just enough zing from lemon and garlic to keep things interesting. What I love most? It gets even better as it chills, making it perfect for meal prep or those crazy days when you need a no-fuss dish that still tastes like you fussed!

Ingredients for Green Goddess Cabbage Slaw

Gather these simple ingredients – trust me, you probably have most of them already! The magic happens when fresh herbs meet crisp veggies and that dreamy dressing. Here’s what you’ll need:

4 cups shredded green cabbage (about half a small head)
1 cup shredded red cabbage for color
1 large carrot, shredded (I like using the medium holes on my box grater)
1/2 cup chopped fresh parsley (stems removed)
1/4 cup chopped green onions (both white and green parts)
1/2 cup mayonnaise (the good stuff!)
1/4 cup sour cream
2 tablespoons fresh lemon juice (about 1 juicy lemon)
1 garlic clove, minced super fine
1 teaspoon anchovy paste (optional but SO worth it)
1/2 teaspoon salt
1/4 teaspoon black pepper

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How to Make Green Goddess Cabbage Slaw

This slaw comes together in three easy steps – I promise anyone can make it! The key is letting those flavors mingle in the fridge, so don’t skip the chilling time (though I know it’s hard to wait when your kitchen smells this good).

Step 1: Prepare the Vegetables

First, grab that big mixing bowl – we’re going for volume here! Toss in your shredded green and red cabbages first. Pro tip: use a mandoline on the thinnest setting if you want restaurant-quality shreds (watch those fingers!). Add the shredded carrot next – I love the pop of orange color it brings. Then sprinkle in your fresh parsley and green onions. Give everything a quick toss with your hands to distribute evenly.

Step 2: Mix the Green Goddess Dressing

Now for the star of the show! In a smaller bowl, whisk together the mayo and sour cream until smooth. Squeeze in that fresh lemon juice (none of that bottled stuff!), then add your minced garlic. Here’s where I sneak in the anchovy paste if I’m using it – don’t worry, it won’t taste fishy, just deliciously savory. Season with salt and pepper, then whisk until it’s perfectly creamy. Taste and adjust – sometimes I add an extra squeeze of lemon if it needs more zing.

Step 3: Combine and Chill

Pour that luscious dressing over your waiting veggies and get ready to mix! I like using salad tongs to really coat every shred evenly. Once everything’s dressed, cover the bowl and pop it in the fridge for at least 30 minutes – this is when the magic happens! The cabbage softens just enough while staying crisp, and all those flavors come together beautifully. Give it one last toss before serving to redistribute the dressing.

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Tips for Perfect Green Goddess Cabbage Slaw

After making this slaw more times than I can count, here are my foolproof tricks for the best results every single time:

Mandoline magic: If you’ve got one, use it! Paper-thin cabbage shreds make all the difference in texture. Just please use the guard – I’ve learned that lesson the hard way.
Dairy-free? No problem: Swap the mayo and sour cream with vegan alternatives – I love using avocado oil mayo and coconut yogurt for a creamy, plant-based version.
Storage smarts: Keep leftovers in an airtight container (I’m obsessed with glass ones) for up to 3 days – the cabbage stays surprisingly crisp!
Quick fix: If your slaw seems watery after storing, just drain excess liquid and give it a fresh squeeze of lemon juice to perk it right back up.

Ingredient Substitutions

Listen, I get it – sometimes you’ve gotta work with what’s in the fridge! Here are my tried-and-true swaps that keep this slaw amazing:

Mayo: Vegan mayo works great, or try Greek yogurt for a tangier twist (just add an extra squeeze of lemon).
Cabbage: No green cabbage? Use all red! Or swap in chopped kale for half the cabbage – just massage it first to soften.
Anchovy paste: If you’re skipping it, add 1/2 teaspoon Worcestershire sauce or a pinch of smoked paprika for depth.
Sour cream: Plain yogurt or even buttermilk makes a fine stand-in if needed.

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Serving Suggestions

This green goddess cabbage slaw is seriously versatile—I’ve served it with everything from fancy dinners to casual lunches! Here are my favorite ways to enjoy it:

BBQ superstar: Pile it next to smoky ribs or grilled chicken—the cool crunch cuts through rich meats perfectly.
Taco topper: Spoon it onto fish tacos instead of boring lettuce for an instant upgrade.
Sandwich secret: Layer it on pulled pork sandwiches or veggie burgers for amazing texture.
Meal prep hero: Pack it with grilled salmon and quinoa bowls all week—it stays crisp for days!
Potluck pleaser: Double the recipe and bring it in a giant bowl—it always disappears first.

Storage and Reheating

Here’s the beautiful thing about this slaw – it actually gets better after a night in the fridge! Just store it in an airtight container (I swear by my glass Snapware) for up to 3 days. If the dressing separates a bit, no worries – just give it a good stir before serving. The cabbage stays wonderfully crisp, though I wouldn’t push it past day 3. And reheating? Don’t even think about it – this slaw is meant to be served cold and crisp straight from the fridge!

Green Goddess Cabbage Slaw Nutritional Information

One serving (about 1 cup) of this glorious slaw packs roughly 180 calories, with 15g of good fats from the mayo and sour cream. You’re getting 2g of fiber from all those crunchy veggies too! Remember, these numbers are estimates – your exact nutritional values will vary depending on your specific brands and how generously you toss that dressing. But hey, with this much fresh cabbage and herbs, you’re definitely treating your body right while treating your taste buds!

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Frequently Asked Questions

I’ve gotten so many questions about this slaw over the years – here are the ones that pop up most often!

Can I make green goddess cabbage slaw ahead?
Absolutely! In fact, I think it tastes even better after chilling overnight. Just hold off adding the dressing if you’re prepping more than a day ahead – toss it with the veggies about 30 minutes before serving.

Is the anchovy paste really necessary?
Not necessary, but oh-so-worth it! It adds this incredible umami depth without tasting fishy. If you’re skipping it, try a dash of Worcestershire sauce or a pinch of smoked paprika instead.

Help – my slaw got watery!
No panic! Just drain off excess liquid and give it a fresh squeeze of lemon juice. Pro tip: salting cabbage draws out water, so I always wait to salt until the dressing goes in.

Can I use bagged coleslaw mix?
Sure can! I often do when I’m in a pinch. Just pick one without the dressing packet – you’ll want about 5 cups total. The fresh herbs and homemade dressing make all the difference.

I’d love to hear how your green goddess cabbage slaw turns out! Leave a rating below if you tried it, or tell me your favorite twist – maybe you added avocado or jalapeños? Happy chopping! You can also find more inspiration on our Pinterest page.