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New Orleans coleslaw
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New Orleans coleslaw
Ingredients
- 1 head white or savoy cabbage (about 900g before trimming)
- 2 carrots
- 2 sticks celery
- 4 spring onions
- 235g best quality, preferably organic, store-bought mayonnaise
- 60ml buttermilk
- 40g maple syrup
- 10g apple cider vinegar
- Salt and freshly ground black pepper
- 75g pecans, fairly finely chopped
Method
How to make New Orleans coleslaw
1) Trim and shred the cabbage; you can do this either by hand or with a food processor.
2) Peel and grate the carrots, and finely slice the celery and spring onions.
3) Whisk together the mayonnaise, buttermilk, maple syrup and vinegar and coat the shredded vegetables with this dressing.
4) Season with salt and pepper and toss with the chopped nuts.
