10 cups very thinly sliced napa or green cabbage\r\n2 carrots, julienned\r\n2 to 3 green onions, thinly sliced\r\n1/2 cup buttermilk or sour cream\r\n1/2 cup mayonnaise\r\n1 garlic clove, minced\r\n2 tsp freshly squeezed lemon juice\r\n1 tsp dijon mustard\r\n1/2 tsp salt\r\n1/4 tsp pepper\r\n3 to 4 tbsp finely chopped basil\r\n1 ripe avocado\r\n\r\nToss cabbage with carrot and green onions. Slowly whisk buttermilk into mayonnaise then stir in garlic, lemon juice, mustard, salt and pepper until well mixed. Stir in basil.\r\n\r\nPour dressing over cabbage; lightly toss until well mixed. Cover and refrigerate up to a day ahead. Just before serving, peel, seed and dice avocado and stir it into the coleslaw.