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. —Melissa Clark
Ingredients Yield: 6 to 8 servings
For the Dressing
- 1 ripe avocado, pitted and cubed
- ¾ cup buttermilk
- ¼ cup freshly squeezed lemon juice
- 2 oil-packed anchovy fillets (sub fish sauce)
- 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 ½ 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, 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.
- 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.
- 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.
source: https://cooking.nytimes.com/recipes/1023266-buttermilk-green-goddess-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