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.
- 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
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.