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.
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
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.
• 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.
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.