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Buttermilk Green Goddess Slaw

 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

  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.
  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.
  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.
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