Recipe June 6: New Orleans Coleslaw


  • 1 head white or savoy cabbage, weighing about 2 pounds before trimming
  • 2 carrots
  • 2 sticks celery
  • 4 scallions
  • 1 cup best quality, preferably organic, store-bought mayonnaise
  • 4 tablespoons (1/4 cup) buttermilk
  • 2 tablespoons maple syrup
  • 2 teaspoons apple cider vinegar
  • Salt and freshly ground black pepper
  • 2/3 cup pecans, fairly finely chopped
  • Directions

    Trim and shred the cabbage; you can do this either by hand or with a food processor.


    Peel and grate the carrots, and finely slice the celery and scallions.


    Whisk together the mayonnaise, buttermilk, maple syrup and vinegar and coat the shredded vegetables with this dressing.


    Season with salt and pepper and toss with the chopped nuts.