This easy and creamy New Orleans coleslaw is a perfect side dish for any meal. With a blend of crunchy vegetables, tangy buttermilk, and sweet maple syrup, it’s a simple and delicious recipe that can be customized with ingredients you already have. The pecans add a lovely crunch, making it truly special!
Ingredients Needed:
- 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)
How To Make New Orleans Coleslaw Recipe?
- Prepare the Vegetables: Trim and shred the cabbage, either by hand or with a food processor. Peel and grate the carrots, then finely slice the celery and spring onions.
- Make the Dressing: Whisk together the mayonnaise, buttermilk, maple syrup, and cider vinegar.
- Combine and Toss: Coat the shredded vegetables with the dressing. Season with salt and pepper, and toss in the chopped pecans.
Recipe Tips:
- Slice the Cabbage Thinly: Thin cabbage slices make the coleslaw smoother and crunchier. Use a sharp knife or food processor to get nice, even pieces.
- Grate Carrots Last: Carrots can get soggy if grated too early. Grate them just before mixing to keep everything fresh and crunchy.
- Use Cold Vegetables: Keep your cabbage, carrots, celery, and onions in the fridge until you’re ready to chop. Cold veggies make the coleslaw extra crispy.
- Toast the Pecans: Toasting pecans for a few minutes in a dry pan brings out more flavor and gives a tasty, nutty crunch.
- Let It Rest Before Serving: After mixing, let the coleslaw sit for 10 minutes. This helps the flavors blend without making the veggies soggy.
How To Store Leftovers?
First, let the leftover coleslaw sit until it reaches room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
Nutrition Facts:
- Calories: 120kcal
- Total Fat: 9g
- Saturated Fat: 1.5g
- Cholesterol: 5mg
- Sodium: 250mg
- Potassium: 150mg
- Total Carbohydrate: 12g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 2g
Try More Nigella Lawson Recipes:
Nigella New Orleans Coleslaw Recipe
Description
This easy and creamy New Orleans coleslaw is a perfect side dish for any meal. With a blend of crunchy vegetables, tangy buttermilk, and sweet maple syrup, it’s a simple and delicious recipe that can be customized with ingredients you already have. The pecans add a lovely crunch, making it truly special!
Ingredients
Instructions
- Prepare the Vegetables: Trim and shred the cabbage, either by hand or with a food processor. Peel and grate the carrots, then finely slice the celery and spring onions.
- Make the Dressing: Whisk together the mayonnaise, buttermilk, maple syrup, and cider vinegar.
- Combine and Toss: Coat the shredded vegetables with the dressing. Season with salt and pepper, and toss in the chopped pecans.
Notes
- Slice the Cabbage Thinly: Thin cabbage slices make the coleslaw smoother and crunchier. Use a sharp knife or food processor to get nice, even pieces.
- Grate Carrots Last: Carrots can get soggy if grated too early. Grate them just before mixing to keep everything fresh and crunchy.
- Use Cold Vegetables: Keep your cabbage, carrots, celery, and onions in the fridge until you’re ready to chop. Cold veggies make the coleslaw extra crispy.
- Toast the Pecans: Toasting pecans for a few minutes in a dry pan brings out more flavor and gives a tasty, nutty crunch.
- Let It Rest Before Serving: After mixing, let the coleslaw sit for 10 minutes. This helps the flavors blend without making the veggies soggy.