New Orleans Coleslaw
by Nigella. Featured in NIGELLA EXPRESSIntroduction
I can't remember why I call this 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.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
I can't remember why I call this 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.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 6
- 1 Savoy or 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)
- Maldon sea salt flakes (to taste)
- pepper (to taste)
- 1 Savoy or white cabbage (about 1kg / 2lbs before trimming)
- 2 carrots
- 2 sticks celery
- 4 scallions
- 1 cup mayonnaise (preferably organic)
- 4 tablespoons buttermilk
- 2 tablespoons maple syrup
- 2 teaspoons apple cider vinegar
- ⅔ cup pecan nuts (fairly finely chopped)
- kosher salt (to taste)
- pepper (to taste)
Method
- 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.
- Trim and shred the cabbage, 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, and toss through the chopped nuts.
Additional Information
For gluten free check the mayonnaise is gluten free.
MAKE AHEAD / STORE:
Coleslaw is at its best on the day it is made — it is not advisable to make ahead. Leftovers can be stored in an airtight container in the fridge for up to 2 days.
For gluten free check the mayonnaise is gluten free.
MAKE AHEAD / STORE:
Coleslaw is at its best on the day it is made — it is not advisable to make ahead. Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.
What 17 Others have said
-
Posted by Bobby_C on 9th July 2019
-
Posted by Nanny71 on 5th July 2019
-
Posted by Inarichan on 29th January 2019
-
Posted by Shr00m on 22nd August 2017
-
Posted by wendyjacquelyn on 7th April 2015
-
Posted by supergenkilife on 8th February 2015
-
Posted by EveG on 19th August 2014
-
Posted by Tiro on 31st July 2014
-
Posted by Zaza21 on 5th August 2014
-
Posted by nanjen on 25th December 2014
-
Posted by rosiekaplan on 11th December 2012
-
Posted by carol57 on 2nd December 2012
Show more commentsIf I am making this around Christmas time, I swap half the white cabbage with red ones. It is super good either way.
I’m so happy to see this. I have been making this coleslaw my whole life, minus the maple syrup. I thought that I made the recipe up in my head so no wonder Nigella is the only cook I look to for inspiration, we have the same ideas.
This is utterly delicious! Only change I made: Instead of adding nuts, i choose roasted sesame oil (one of the most used ingredients in my kitchen). I love that Asian touch!
My little brother won't let me in for Christmas lunch if I haven't brought this! I sometimes add a little more maple syrup and quite a few spring onions as I like the contrast of flavours. Best coleslaw ever.
Since trying this, it has become my go-to coleslaw recipe! If I don't have buttermilk, I sometimes use plain yogurt and maybe some Ranch dressing (an American favorite) which uses buttermilk. The maple syrup and pecans really add to the flavor, so I wouldn't recommend leaving them out. Everyone I make this for just raves about it!
I've made this so many times as a light side to go with richer mains. The point about this one is that the salad isn't drowned in the dressing, and the sweetness is elegant and nuanced. I have made it with buttermilk substitute in a pinch (milk with a tablespoon of vinegar) and with yoghurt as well. You can even use honey instead of the maple syrup if you're halfway through the recipe and realize you're fresh out of the Canadian staple. Thanks, Nigella.
Love this salad, its fantastic, I also add half a green apple, grated, when in season for the extra zing!!
Much better without the syrup, I think.
Best coleslaw ever!! Everyone loved it.
Just finished Xmas lunch. New Orleans Coleslaw, warm potato salad with cold meats followed by Cherry cheesecake. A fabulous Nigella lunch. We all love you Nigella.
I've made this a few times and I never have the right ingredients. Yogurt seems to work instead of the buttermilk, I've even used milk and I often use apple syrup instead of the maple syrup.
I've made this several times, yummy. The non Salad eaters in my home love it too. For those who can not obtain Buttermilk, it is easy to make your own from one cup of milk and one tbsp of either White Vinegar or Lemon Juice. You can also make it from Cream.