Buttermilk Green Goddess Slaw
Published June 15, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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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 ½ a small head)
- 4scallions, thinly sliced
- 1jalapeño, seeded, if desired, thinly sliced
- ¼cup chopped cilantro, plus more for garnish
For the Dressing
For the Slaw
Nutritional analysis per serving (8 servings)
103 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 3 grams protein; 284 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
Private Notes
Comments
There are pink flowers and what looks like a few sliced sliced red radish and red onion in the picture. These ingredients aren't listed in the list for the slaw. Should these be added? I wish the pictures of the recipes in NYT would accurately reflect the the actual recipes. Unlike others, the first time I make a recipe I make it exactly as written, and appreciate a thorough ingredient list, instructions etc.
How do you get the cabbage so thin ?
Steffi re your question about what to sub for anchovies to make this vegetarian, you can just leave the anchovies out, add a pinch more salt if you want to to taste, and it will be delicious. Once upon a time I loved anchovies in all things, and my husband is Sicilian so there's that, but in the last decade or so I find I'm not as fond of them in non cooked dishes, like this dressing. (Our food preferences can evolve through life.) So I just leave them out, adjust salt as needed, and all good.
Mary Atlanta Area: Core the cabbage and use a mandoline set as thin as you like. On-line you can find cabbage shredders - which are essentially specialized mandolines.
This was wonderful. Took a bit of time to put together, but it was worth it. I did not add anchovies, I doubled (at least) the fresh basil, and added a squirt of honey to the dressing. Served with steamed corn on the cob and grilled pork chop (I’d upload a beautiful photo here but cannot figure out how to do that). Thank you!
Melissa Clark, Thank YOU! Your writings and recipes are educational & I’ve learned so much.