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New Orleans coleslaw

  • Preparation Time15 mins
  • Serves6
  • DifficultyEasy
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
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.

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