New Orleans Coleslaw

The dressing of this dish is very nice. The pecan nuts with the maple syrup make this meal very special, people will comment on it how different and delicious this is. Great lunch recipe, nice with some chicken skewers as well. -enjoy-

Ingredients (Serves 6)

1 white cabbage (about 1kg / 2lbs before trimming)
2 carrots
2 sticks celery
4 spring onions
200 grams mayonnaise (preferably organic)
4 tablespoons buttermilk
2 tablespoons maple syrup
2 teaspoons cider vinegar
100 grams pecan nuts (fairly finely chopped)
salt (to taste)
pepper (to taste)


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



One Comment Add yours

  1. Coleslaw has always been that simple salad on the side. So I like how you have taken it up a notch with extra love and care. Thanks for sharing (:


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