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.
- Serves: 6 persons
- 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
Step 1Make 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 2Make 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 3Garnish 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.