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
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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.
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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.
Adding extra anchovies, extra lemon juice and finely sliced radishes really helps this dish!
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!