Bring some pizzazz to your paper plates this summer with my Green Goddess Coleslaw recipe ~ I’m also sharing tips for making the perfect slaw every time.
Green Goddess Coleslaw is the perfect summer salad
If I could only have one summer salad, it’s gotta be coleslaw. And this new recipe is a big deal ~ when you combine that classic workhorse salad with the explosive flavors of green goddess, things get very very tasty. It packs a pop of flavor rarely seen in coleslaws, and remember, it’s low carb for your keto friends. We keep a big bowl of green goddess coleslaw in the fridge all summer long because it seems to go with everything.
did you know?
The term “coleslaw” comes from the Dutch word “koolsla,” meaning “cabbage salad.” Coleslaw, in its early American form, was influenced by European immigrants, including the Dutch, Germans, and English. These settlers brought their own versions of cabbage salads and coleslaw-like dishes, which eventually blended together and evolved into the coleslaw we know today.
the green goddess pedigree
The star of my green goddess coleslaw is a dressing that’s leaps ahead of your everyday salad dressing and makes this coleslaw super luxe. It’s made with mayonnaise, sour cream, masses of herbs, and anchovies. The dressing’s creator, Chef Philip Roemer, was the executive chef at the Palace Hotel in San Francisco in the Roaring ’20s, and he created the dressing in honor of “The Green Goddess,” a hit play of the era.
This dressing is so good It makes my mouth water just thinking about it ~ I predict green goddess coleslaw is going to be a new favorite!
more green goddess recipes to explore
what you’ll need for the dressing
Note: the herbs must be fresh, dried herbs will not work in green goddess coleslaw.
- sour cream
- tarragon is one of the distinctive flavors in green goddess.
- lemon juice
- anchovies or anchovy paste, optional
- salt and pepper
and for the slaw
- small head of Savoy cabbage
- Vidalia onion or other sweet variety of onion
tips for making green goddess coleslaw
choosing cabbage for slaw
I prefer to use Savoy cabbage over plain green (technically called ‘white’) cabbage ~ it brings a texture upgrade with ruffly leaves, a more delicate crisp crunch, and a sweeter and less peppery, flavor, too.
the best way to slice cabbage for slaw
- Remove lose outer leaves from your cabbage.
- Use a large knife to cut the cabbage in half, through the stem end.
- Cut each half in half again, through the stem end. We do this so the shreds of cabbage will be shorter and easier to eat.
- Slice out the core from each quarter.
- Either use a mandoline or a sharp knife to make very thin slices.
- Cabbage for slaw can be sliced anywhere from 1/8 inch to 1/4 inch, depending on the texture you like for your green goddess coleslaw.
how to measure fresh herbs
Green goddess coleslaw calls for a lot of fresh herbs, and they’re all different shapes and sizes. I find cup measures to be the most convenient way to communicate amounts in this case. But please don’t stress, the herbs can be mixed and matched in endless ratios and your green goddess coleslaw will still be fabulous.
Remove large stems and place herbs and tender stems into the cup measure and press down to compact them slightly. It’s not a precise measure, but it will work in recipes like this.
want to change it up?
If you’d like a lighter dressing for your green goddess coleslaw try blending a ripe avocado with buttermilk or Greek yogurt instead of mayo and sour cream. You’ll still get great body to your dressing.
For a vegan green goddess slaw use vegan mayonnaise and omit the sour cream, or use a ripe avocado.
For a little kick shred or thinly slice jalapeño peppers (or even pickled jalapeños) with the cabbage. You can add a jalapeño to the dressing, too.
Double down on the herbs and add fresh herbs into your slaw mix.
Use your dressing as a dip for veggies.
Green Goddess Coleslaw
green goddess dressing
Green Goddess slaw
- 1 small head of Savoy cabbage
- 1 small Vidalia onion, or other sweet onion variety
- Put the dressing ingredients (except the salt and peppr) into a good processor or blender and process until smooth and creamy. Taste it and feel free to adjust any of the ingredients. Season with salt and pepper.
- Remove any loose outer leaves from the cabbage. Slice it in half through the core, then in half again, through the core. Cut out the cores and thinly slice each quarter. Put in a large bowl.
- Peel and halve the onion. Thinly slice it and add to the bowl. Give the cabbage and onions a toss to combine.
- Add the dressing to the coleslaw and toss well to combine. You may not need all of it. Season with salt and pepper to taste.
- Chill the coleslaw until ready to serve. It will keep several days, refrigerated.