This slaw is perfect and we could eat it all summer! So easy yet full of flavor. I didn't have any cilantro on hand and didn't use it and it was perfect without! INGREDIENTS FOR THE DRESSING: 1 ripe avocado, pitted and cubed ¾ cup buttermilk ¼ cup freshly squeezed lemon juice 2 oil-packed anchovy fillets 2 scallions, sliced 1 garlic clove, peeled and smashed ¼ cup chopped parsley leaves and tender stems 3 tablespoons chopped chives 2 tablespoons chopped tarragon leaves 2 tablespoons extra-virgin olive oil 1 tablespoon chopped basil leaves Salt and freshly ground black pepper, to taste FOR THE SLAW: 4 cups thinly sliced green cabbage (about 1/2 a small head) 4 scallions, thinly sliced 1 jalapeño, seeded, if desired, thinly sliced ¼ cup chopped cilantro, plus more for garnish PREPARATION Make the dressing: Put avocado, buttermilk, lemon juice, anchovy, scallion...
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