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a square white bowl filled with Green Goddess Slaw

Green Goddess Slaw

Course: Appetizer, Lunch, Salad, Side Dish
Cuisine: Compliments many cuisines
Prep Time: 23 minutes
Cook Time: 0 minutes
Servings: 9 1 cup servings
Calories: 211kcal
Author: Ten Pound Cake Company
Crunchy with a bright herby flavor, Green Goddess Slaw is a filling salad or a great side for summer meals.
Print Recipe


  • 1 large bowl
  • 1 Microplane or zester
  • 1 blender or food processor Use a food processor or a high-speed blender.
  • 1 mandoline You can use a knife if you don't have a mandoline.


Green Goddess Dressing

  • ½ cup fresh dill (.4 ounce/11 grams)
  • ½ cup fresh tarragon (.4 ounce/11 grams)
  • ½ cup Italian parsley (.4 ounce/11 grams)
  • ½ cup chives (.4 ounce/11 grams)
  • 1 large clove garlic
  • ¾ cup mayonnaise (6 ounces/165 grams)
  • ½ teaspoon anchovy paste
  • 1 teaspoon lemon zest
  • 4 teaspoons lemon juice
  • 3 tablespoons plain greek yogurt
  • 2 tablespoons water
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper

Slaw Ingredients

  • 7 cups green cabbage (18.3 ounces/522 grams)
  • 3 cups red cabbage (7.9 ounces/222 grams)
  • cups fennel (3.8 ounces/106 grams)
  • 1 cup sweet onion such as Vidalia or Walla Walla (3.6 ounces/102 grams)
  • 4 ounces Feta cheese, packed in brine (114 grams)


Green Goddess Dressing

  • Strip the leaves of the herb off the stems, especially if the stems are little woody.
  • Rough chop the chives.
  • Add the mayonnaise, anchovy paste, lemon zest and juice, yogurt, water, garlic, salt, and pepper to a high-speed blender or a food processor. Process until all the ingredients are combined.
  • Add the dill, tarragon, parsley, and chives to the mayonnaise mix. Process until the herbs have been almost pureed. You still want to see pieces of the herbs so don't completely process them.
  • Scrape down the blender jar or food processor bowl and process again. Make sure the garlic has been chopped. Add another tablespoon of water if the dressing is too thick and not processing correctly.
  • Adjust seasoning.
  • Makes a generous 1¼ cup.


  • With a serrated knife, very thinly slice the green and red cabbages.
  • I used a mandoline to slice the fennel and sweet onion. If you do not have a mandoline, use a serrated knife. The fennel and the onion should be sliced very thinly.
  • Toss the vegetables together, thoroughly combining.
  • Add 1 cup of the green goddess dressing to the vegetables. Toss until all slaw ingredients are coated.
  • Break the feta cheese into small pieces. Add to the slaw, tossing to combine.
  • The slaw will get softer the longer it is combined with the dressing. If you want a crisp and crunchy slaw, do not toss it with the green goddess dressing until just before serving.
  • Best served cold.


Calories: 211kcal | Carbohydrates: 11g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 439mg | Potassium: 404mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1175IU | Vitamin C: 50mg | Calcium: 164mg | Iron: 2mg