Buttermilk Green Goddess Slaw
Published June 14, 2022
Chris Simpson for The New York Times. Food Stylist: Frances Boswell.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
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 ½ a small head)
4 scallions, thinly sliced
1 jalapeño, seeded, if desired, thinly sliced
¼ cup chopped cilantro, plus more for garnish
Nutritional analysis per serving (6 to 8 servings)
8 grams carbs; 2 milligrams cholesterol; 103 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 3 grams fiber; 284 milligrams sodium; 3 grams protein; 3 grams sugar
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.
Powered by
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.
Delicious and easy. Don’t worry about the exact mix of herbs — use what you have.
@Zoe brilliance! After I made the dressing, it still seemed something was missing. 2 tablespoons of Bragg's ACV took it over the top.
Made this as a side dish for chili dogs at a pot luck, and it was Perfect. I added fresh dill and some pickled jalapeño juice, plus a bit of honey to balance the tanginess. Like another reader, I used anchovie paste. That subtle umani ping was great! I used both Savoy and regular green cabbage for a contrast in textures, and dressed the salad lightly. Cabbage crunch is still the star here.