Buttermilk Green Goddess Slaw

cooking.nytimes.com

I’m a Wife, Mama to five, Gramma to six, and an English teacher in the Pacific Northwest. Putting together tasty meals is my go-to self-care strategy.

subheading: 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

subheading: 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

Directions at cooking.nytimes.com

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