New Orleans Coleslaw

This is my accompaniment of choice for the buttermilk chicken. Indeed, I have even converted fiercely committed anti-coleslawers with it[. I can't remember why I call it 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. Do serve a potato salad alongside if you want: you see, in the picture, some baby new potatoes doused in olive oil, salt and a little lime juice, shaken about in a mustard jar.]

Total Time:
15 min
Prep:
15 min

Yield:
6 servings
Level:
Easy

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.

  • 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.


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