Green Goddess Coleslaw (Print Version)
# Ingredients:
→ Green Goddess Dressing
01 -
1 cup fresh parsley, packed
02 -
1/2 cup fresh dill
03 -
1/2 cup fresh tarragon
04 -
1/2 cup fresh basil leaves, packed
05 -
2 tablespoons snipped chives
06 -
1 tablespoon lemon juice
07 -
1 garlic clove, peeled
08 -
1/2 cup mayonnaise
09 -
1/2 cup sour cream
10 -
2 anchovy fillets or 1 teaspoon anchovy paste
11 -
Salt and freshly cracked black pepper to taste
→ Slaw Base
12 -
1 small head Savoy cabbage
13 -
1 small Vidalia onion (or other sweet onion variety)
# Instructions:
01 -
Combine all dressing ingredients (except salt and pepper) in a food processor or blender. Process until smooth and creamy. Taste and adjust ingredients as needed. Season with salt and pepper to taste.
02 -
Remove any loose outer leaves from the cabbage. Slice it in half through the core, then in half again, creating quarters. Cut out the cores and thinly slice each quarter. Transfer to a large bowl.
03 -
Peel and halve the onion. Slice thinly and add to the bowl with the cabbage. Toss to combine.
04 -
Add the green goddess dressing to the cabbage and onion mixture, tossing well to coat evenly. You may not need to use all the dressing. Season with additional salt and pepper if needed.
05 -
Refrigerate the coleslaw until ready to serve. The coleslaw will keep well for several days when properly refrigerated.
# Notes:
01 -
This herb-forward coleslaw offers a fresh alternative to traditional versions with its vibrant green goddess dressing.
02 -
For best flavor, allow the coleslaw to chill for at least an hour before serving to let the flavors meld.