NEW ORLEANS COLESLAW
 NIGELLA

Photograph by Lis Parsons

INGREDIENTS

1 head white or savoy cabbage, about 1kg before trimming
2 carrots
2 sticks celery
4 spring onions
200g best-quality store-bought mayonnaise (preferably organic)
4 x 15ml tablespoons buttermilk
2 x 15ml tablespoons maple syrup
2 teaspoons apple or cider vinegar
100g pecans, fairly finely chopped
salt and pepper to taste
Serving Size : Serves 6
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METHOD

1.Trim and shred the cabbage, 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, and toss through the chopped nuts.



REVIEWS

This is a beautiful coleslaw. The dressing is so good, the maple syrup and buttermilk is such a lovely addition. So good alongside roasted chicken, buttermilk chicken, any chicken indeed :)

Charlie1
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