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NEW ORLEANS COLESLAW
I can't remember why I call this my New Orleans coleslaw now (I've been making it, or a version of it, for so long), but I think it has something to do with all the wonderful pecan trees I saw when I was there.
Recipe posted by Nigella
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
Method
Serves: 6
- Trim and shred the cabbage, either by hand or with a food processor.
- Peel and grate the carrots, and finely slice the celery and spring onions.
- Whisk together the mayonnaise, buttermilk, maple syrup and vinegar and coat the shredded vegetables with this dressing.
- Season, and toss through the chopped nuts.
- Additional information - for gluten free check the mayonnaise is gluten free.
Comments
I´ve made this a few times now and everybody just love it. My husbands old aunt who notoriously refuses to eat salad had 2 helpings and said it was the best salad she´d ever had :-) Rikke, Denmark.
Posted by R-ice on 14th Sep 2011 at 7.41