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.

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