RECIPE OF THE WEEK: New Orleans Coleslaw


This is taken from Nigella Lawson’s website at:


  • 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)
  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.

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