Save to Pins 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 has become my go-to summer side because of how fresh and flavorful it tastes without being heavy.
Ingredients
- Vegetables: 2 cups green cabbage, finely shredded, 1 cup red cabbage, finely shredded, 1 cup carrots, julienned or grated, 1 cup red bell pepper, diced, 1 cup cucumber, diced, 1/2 cup radishes, thinly sliced, 1/2 cup scallions, thinly sliced
- Green Goddess Dressing: 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon white wine vinegar, 1/2 cup fresh parsley leaves, 1/4 cup fresh chives, 1/4 cup fresh basil leaves, 1 garlic clove, 2 anchovy fillets (optional, omit for vegetarian), 1/4 teaspoon sea salt, 1/4 teaspoon black pepper
- Garnish: 2 tablespoons pumpkin seeds (pepitas) toasted, 2 tablespoons fresh herbs, chopped (parsley, chives, or basil)
Instructions
- Step 1:
- Prepare all vegetables and place them in a large mixing bowl.
- Step 2:
- 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.
- Step 3:
- Pour the Green Goddess dressing over the chopped vegetables. Toss well to coat everything evenly.
- Step 4:
- Transfer the slaw to a serving platter or bowl. Garnish with pumpkin seeds and additional fresh herbs.
- Step 5:
- Serve immediately, or refrigerate for up to 2 hours to allow flavors to meld.
Save to Pins Making this slaw always brings back memories of warm family picnics where everyone gathered around to enjoy vibrant fresh food.
Notes
For a vegan version use plant-based mayonnaise and yogurt and omit anchovies 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
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Questions & Answers
- → What vegetables are used in this slaw?
Green and red cabbage, carrots, red bell pepper, cucumber, radishes, and scallions make up the crunchy vegetable base.
- → What herbs flavor the dressing?
Fresh parsley, chives, basil, and garlic blend into the creamy dressing for a bright, herbaceous taste.
- → Can the anchovies be omitted?
Yes, anchovies are optional and can be omitted for a vegetarian or milder flavor version without affecting texture.
- → What garnishes are recommended?
Toasted pumpkin seeds and chopped fresh herbs enhance crunch and add aromatic notes as garnishes.
- → How should this slaw be served?
Serve immediately for maximum crispness or chill up to 2 hours to meld flavors without losing texture.
- → Are there vegan variations?
Try plant-based mayonnaise and yogurt and omit anchovies to adapt this salad for a vegan diet.