Coleslaw is the ultimate sidekick—cool, crunchy, and delish. And since cabbage is so darn good for us (it’s brimming with vitamin C, fiber, and plant compounds that support gut, heart health and may even help reduce the risk for certain cancers), I’m always looking for fun, new ways to reinvent it so I can enjoy it more often.

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Outstanding. Don’t leave out the roasted, slivered almonds!

Jane
(5 stars) 1 rating
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Enter my Green Goddess Coleslaw. This version gets a major upgrade with my avocado- and basil-packed Green Goddess Dressing. Instead of weighing you down, the dressing is silky, flavorful, and full of healthy fats and antioxidants from avocado, extra virgin olive oil, and fresh herbs. Add in crisp cabbage, crunchy carrots, sweet red pepper, and a sprinkle of toasted slivered almonds, and suddenly coleslaw isn’t just a side dish—it’s a vibrant, feel-good star!

I like to joke that I named my son Cole after coleslaw because I just love it so much. Truth be told, it’s one of my favorite things to toss together—especially because I happily lean on shortcuts, like grabbing a bag of coleslaw mix (one of my top kitchen hacks, hands down!).

If you’re a fellow slaw lover, I’ve got plenty more recipes you’ll want to check out: Creamy Coleslaw, Thai-Inspired Coleslaw, Peach Pecan Coleslaw, Mango Cashew Coleslaw, Apple Cider Coleslaw, and Tex-Mex Coleslaw. Each one has its own spin, from tangy and creamy to fruity and refreshing.

And if you’re craving a heartier plate, try pairing this Green Goddess Coleslaw with Slow Cooker BBQ Pulled Chicken or Turkey and Black Bean Burgers—they make the perfect partners.

Want to turn it into a meal? Sometimes I fold in 2 to 3 cups shredded chicken (using rotisserie chicken is a fabulous shortcut). Just remove the skin, then pull apart the breast and thigh meat into shred-like pieces. The texture blends beautifully with the cabbage for a hearty, protein-packed main dish. If you’re a fellow cheese lover, go ahead and add some feta… you’ll go from a side that makes everything shine to a satisfying, full-on meal in minutes.

And if you’d like to keep things vegetarian, there are plenty of protein swaps: fold in shelled edamame (to play up the green theme), roasted tofu cubes, chickpeas or even white beans (such as one to two cans of rinsed and drained cannellini or navy). Loads of options and each one is delicious!

Health perks in every bite!

  • Cabbage: Fiber-packed, vitamin C–rich, and loaded with antioxidants that support digestion, immunity, heart health, and may reduce the risk of certain cancers.
  • Avocado: Delivers heart-healthy monounsaturated fats, potassium, fiber, and antioxidants to keep you satisfied and energized.
  • Almonds (or other nuts/seeds): Add plant protein, vitamin E, and magnesium along with that irresistible crunch.
  • Basil + Lemon: Provides antioxidants and bright flavor that ties it all together.
  • Chicken (optional): Packs in protein and transforms the slaw into a satisfying full meal.

With every bite you’re getting a hit of nutrition: cabbage for fiber and head-to-toe health, avocado for heart-healthy fats, bell pepper for vitamin C, almonds for calcium and vitamin E, and herbs + lemon for antioxidant power. This slaw is as nourishing as it is delicious—and once you try it, you’ll want to serve it with everything from grilled chicken and fish to tacos, burgers, and grain bowls!

Serve it with my Sheet Pan Lemon Garlic Chicken & Veggies!

(5 stars) 1 rating

Green Goddess Coleslaw (Fresh, Creamy, and Crunchy)

This slaw is a fresh, crunchy twist on the classic, made with avocado-basil dressing, cabbage, almonds, and herbs. Perfect for BBQs, potlucks, or as a light, protein-packed meal with the addition of shredded chicken.
Yield: 8 servings
Prep Time: 10 minutes
Total Time: 10 minutes
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Ingredients
 

Coleslaw blend

  • 1 small green cabbage, ~ 1 ½ pounds, finely shredded (~ 6 cups)*
  • 1 cup shredded carrots, hand shredded or from a pre-shredded bag
  • 1 medium red bell pepper, thinly sliced (~1 cup)
  • ½ to 1 cup slivered almonds, toasted (see notes for variations)
  • ¼ cup minced basil
  • Salt and pepper, to taste
  • 2 to 3 cups shredded chicken, rotisserie works great, optional

Green Goddess Dressing (makes 1 ¼ cups)**

  • 1 ripe avocado, flesh
  • ½ cup fresh basil leaves
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice
  • ½ to ¾ teaspoon garlic powder
  • ¾ teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¾ cup water
Ingredient Details to Know
*Shortcut: Use 1 14 to 16-oz bag of pre-shredded coleslaw mix
**Start with only 1 cup of the dressing and add more as needed after tossing and tasting. See recipe notes below for storing leftover dressing.

Instructions
 

  • Make the dressing: Place all the dressing ingredients in a blender and process until smooth and creamy. Season with salt and pepper to taste. Place in fridge to chill while you make the coleslaw blend.
  • Mix the slaw: In a large bowl, combine the cabbage, carrots, and bell pepper.
  • Dress it up: Pour in 1 cup of the Green Goddess Dressing and toss until everything is evenly coated. For creamier slaw, add more.
  • Add crunch and herbs: Sprinkle the toasted slivered almonds (or nut/seed of choice) and minced basil over the top and give it a good toss.
  • Mix in optional chicken: Fold in shredded chicken or another protein of choice. Add the remaining dressing if needed.
  • Chill & enjoy: Refrigerate for at least 15 minutes to let flavors mingle. Before serving, taste and season with salt and pepper. 

Notes

• Toast the almonds: Place slivered almonds in a dry skillet over medium heat, stirring often, until golden and fragrant (just 3–5 minutes). Watch closely—they toast fast! Alternatively, you can also roughly chop store-bought roasted, salted almonds.
• Nut & seed variations: Swap almonds with shelled pistachios, toasted pepitas, sunflower seeds, or chopped roasted cashews for a different nutty vibe. All add crunch and work beautifully with the herby dressing.
• Leftover dressing: Any leftover dressing will keep in the fridge in an airtight container for 3 to 4 days. Add a little squeeze of lemon juice after each use to keep the avocado fresh.
• Shredded chicken option: Fold in 2 to 3 cups cooked shredded chicken (rotisserie is perfect) to turn this slaw into a meal. The shredded texture blends right in with the cabbage for a hearty, protein-rich dish. With chicken, total yield is about 10 cups.
• Storage: This slaw keeps well in the fridge for 2–3 days. For continued crunch, add a sprinkling of extra nuts or seeds right before serving.
• Make-ahead prep: Chop veggies, toast nuts, and prep dressing in advance and stash everything in the fridge for up to 2 days. Then toss everything together the day-of for maximum freshness.
• Cheese & fruit additions: Add crumbled feta for extra cheesy flavor, or toss in finely chopped apples or pears for sweetness.
• Protein variations: Fold in a can of chickpeas, white beans or 1 cup shelled edamame for extra protein.
• Gluten-Free & Vegan: This recipe is naturally both gluten free and vegan—just skip the chicken and choose plant-based protein (like tofu, edamame, chickpeas, etc) if you like a more substantial meal.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 1 cupCalories: 120Carbohydrates: 8gProtein: 3gTotal Fat: 9g— Unsaturated Fat: 8g— Saturated Fat: 1gCholesterol: 0mgSodium: 135mgPotassium: 136mgFiber: 5gTotal Sugar: 3g— Natural Sugar: 3g— Added Sugar: 0gVitamin A: 2493IUVitamin C: 40mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!