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Recipe June 6: New Orleans Coleslaw

Ingredients

  • 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.

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

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

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

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