Buttermilk Green Goddess Slaw
This herby coleslaw variation was adapted from “The Animal Farm Buttermilk Cookbook” (Andrews McMeel Publishing, 2013) by Diane St. Clair. In it, a tangy buttermilk- and avocado-spiked green goddess dressing takes the place of the usual mayonnaise mix, for a slaw that’s both lighter and fresher tasting. Like most coleslaws, it gets better as it sits so, if you have time, plan to make it a few hours ahead. Save any extra dressing to use as a dip for cut vegetables or for other salads. It will keep for up to two days in the fridge.
- Total:
- Serves: 6 persons
Ingredients
- 1ripe avocado, pitted and cubed
- ¾cup buttermilk
- ¼cup freshly squeezed lemon juice
- 2oil-packed anchovy fillets
- 2scallions, sliced
- 1garlic clove, peeled and smashed
- ¼cup chopped parsley leaves and tender stems
- 3tablespoons chopped chives
- 2tablespoons chopped tarragon leaves
- 2tablespoons extra-virgin olive oil
- 1tablespoon chopped basil leaves
- Salt and freshly ground black pepper, to taste
- 4cups thinly sliced green cabbage (about 1/2 a small head)
- 4scallions, thinly sliced
- 1jalapeño, seeded, if desired, thinly sliced
- ¼cup chopped cilantro, plus more for garnish
Instructions
Step 1
Make the dressing: Put avocado, buttermilk, lemon juice, anchovy, scallions, garlic, parsley, chives, tarragon, olive oil and basil in a food processor or blender, and process until smooth and uniformly green, 1 to 2 minutes. Taste and season with salt and black pepper. Set aside.Step 2
Make the slaw: In a large bowl, combine cabbage, scallions, jalapeño and cilantro. Pour 1 cup of green goddess dressing over slaw and toss well to coat. Season with salt and pepper.Step 3
Garnish with more cilantro before serving. Serve immediately, or cover with plastic wrap and refrigerate for a couple of hours. Toss again before serving, adding more dressing if you like. Leftover dressing will keep for another day or two in the fridge.