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New Orleans-style Coleslaw

Thursday, February 11, 2010

from Nigella Lawson’s website


  • 1 head white or savoy cabbage, about 1kg before trimming
  • 2 carrots
  • 2 sticks celery
  • 4 spring onions
  • 200g best-quality store-bought mayonnaise (preferably organic)
  • 4 x 15ml tablespoons buttermilk
  • 2 x 15ml tablespoons maple syrup
  • 2 teaspoons apple or cider vinegar
  • 100g pecans, fairly finely chopped
  • salt and pepper to taste


  1. Trim and shred the cabbage, either by hand or with a food processor.
  2. Peel and grate the carrots, and finely slice the celery and spring onions.
  3. Whisk together the mayonnaise, buttermilk, maple syrup and vinegar and coat the shredded vegetables with this dressing.
  4. Season, and toss through the chopped nuts.


Serves 6

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