Buttermilk Green Goddess Slaw

How do you get the cabbage so thin ?

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.

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.

Capers or miso paste, maybe (?) it would change flavor profile, but if you go slow, both of those would add saltiness and umami which is what the anchovies would give.

The dressing for this slaw is delicious and could be used for other dishes I.e Crudités, etc. The slaw has a nice clean taste and is very good.

What can I use if I don’t have buttermilk? There are a few popular methods for substituting buttermilk. Pick which one is best for you, based on what you have on hand: 1 cup buttermilk = 1 Tablespoon white vinegar + enough milk to measure 1 cup 1 cup buttermilk = 1 Tablespoon lemon juice + enough milk to measure 1 cup 1 cup buttermilk = 1 cup plain yogurt 1 cup buttermilk = 1 and ¾ teaspoon cream of tarter + 1 cup of milk

Absolutely delicious, even though I didn't have the full quantity of some of the ingredients. IMPORTANT: store in airtight container to help the avocado from turning the slaw sauce brown, although it's still excellent. And yes, it gets better when it sits for a day or two.

What would be a good substitute for the anchovies to make this vegetarian?

This was delightful, don't be afraid to up the lemon juice and salt a fair bit. Otherwise made the perfect accompaniment to brisket and corn pudding. It feels rich and light at the same time and so very green. Definitely better after it's sat for a while in the fridge.

I would use my mandoline or food processor to get the cabbage sliced that thin and uniform.

I think the flowers in the slaw are from a newly available variety of cilantro...Confetti Cilantro. It's feathery, like dill. Bought a pot at Lowe's and am going back for another.

Every time I do a whole chicken (and sometime parts), I soak it in 2C of buttermilk + 1 TBS of kosher salt for a couple of days. It makes a huge difference to the flavour.

Those look like they are chive flowers and purple scallions.

Re: vegetarian anchovy substitute: I swap in capers for my Caesar dressing and it works wonderfully

Had to use a couple of hacks, but it turned out great. No anchovy filets, so I used one teaspoon anchovy paste. No buttermilk, but 2 teaspoons of white vinegar in the measuring cup before adding milk to 3/4 cup worked just fine. Used an immersion blender to combine the dressing. Everyone loved it, and I will certainly make it again.