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.
This slaw quickly became a favorite at my family gatherings because of its refreshing flavor and crunchy texture.
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, chopped (parsley chives or basil): 2 tablespoons
Instructions
- Prepare vegetables:
- Place all vegetables in a large mixing bowl.
- Make dressing:
- Combine mayonnaise Greek yogurt olive oil lemon juice vinegar parsley chives basil garlic anchovy fillets (if using) salt and black pepper in a blender or food processor and blend until smooth and creamy.
- Toss slaw:
- Pour the Green Goddess dressing over the chopped vegetables and toss well to coat evenly.
- Serve:
- Transfer the slaw to a serving platter or bowl garnish with pumpkin seeds and additional fresh herbs.
- Store:
- Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.
Save We often enjoy this slaw during weekend barbecues where it adds a fresh and crunchy contrast to grilled dishes.
Notes
Use plant-based mayonnaise and yogurt for a vegan version 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 Green Goddess Confetti Chop Slaw is a refreshing and easy dish that complements many meals effortlessly.
Recipe Guide
- → What vegetables are used in the slaw?
It includes green and red cabbage, carrots, red bell pepper, cucumber, radishes, and scallions—all finely shredded or diced for crunch and color.
- → How is the dressing made?
The dressing blends mayonnaise, Greek yogurt, olive oil, lemon juice, white wine vinegar, garlic, fresh parsley, chives, basil, and optional anchovies for a creamy, herbaceous flavor.
- → Can this slaw be made vegan?
Yes, by substituting plant-based mayonnaise and yogurt and omitting the anchovies, the slaw suits a vegan diet while maintaining its creamy texture.
- → What is the best way to serve this dish?
This slaw pairs wonderfully as a fresh side to grilled meats, fish, or as a topping for tacos and sandwiches, adding crunchy texture and bright flavors.
- → How long can the slaw be stored before serving?
It can be refrigerated for up to two hours before serving to allow the flavors to meld without losing its crunchy texture.