Time 30 minutes

Serving 6 to 8

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

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.