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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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