New Orleans Coleslaw offers a unique twist on the classic coleslaw, blending fresh, crunchy vegetables with the richness of pecan nuts and a creamy buttermilk dressing. This delicious Southern-inspired side dish is perfect for barbecues, family gatherings, or simply as an accompaniment to your favorite mains. The combination of maple syrup and cider vinegar gives this coleslaw a sweet and tangy flavor, while the chopped pecans add a satisfying crunch. Easy to prepare and full of vibrant flavors, this coleslaw is sure to become a favorite at your table.
Ingredients:
- 1 Savoy or white cabbage (about 1kg / 2lbs, trimmed and shredded)
- 2 carrots, peeled and grated
- 2 sticks of celery, finely chopped
- 4 spring onions, finely chopped
- 200g mayonnaise (preferably organic)
- 4 tablespoons buttermilk
- 2 tablespoons maple syrup
- 2 teaspoons cider vinegar
- 100g pecan nuts, finely chopped
- Maldon sea salt flakes, to taste
- Freshly ground black pepper, to taste
Instructions:
- Prepare the vegetables: Trim and shred the cabbage finely. Peel and grate the carrots. Finely chop the celery sticks and spring onions.
- Make the dressing: In a separate bowl, whisk together the mayonnaise, buttermilk, maple syrup, and cider vinegar until smooth and well combined.
- Combine the salad: Pour the dressing over the shredded vegetables and toss everything together until the vegetables are evenly coated.
- Add the pecans: Gently fold in the finely chopped pecan nuts for added texture and flavor.
- Season to taste: Add Maldon sea salt flakes and freshly ground black pepper to taste, adjusting seasoning as desired.
- Chill and serve: Cover the coleslaw and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld together. Serve cold.
Conclusion:
New Orleans Coleslaw is a refreshing and flavorful side dish that’s sure to elevate any meal. The creamy buttermilk dressing paired with the natural sweetness of maple syrup and the crunch of pecans adds a delightful Southern charm to a classic dish. Serve it at your next barbecue, picnic, or as a vibrant complement to grilled meats and seafood. It’s an easy-to-make crowd-pleaser that balances tangy, sweet, and nutty flavors with fresh, crunchy vegetables.
New Orleans Coleslaw: A Southern Twist on a Classic Side Dish
A Southern-style coleslaw with a creamy buttermilkdressing, sweetened with maple syrup and topped with crunchy pecans. A perfectside dish for any occasion.
- 1 Savoy or white cabbage (about 1kg / 2lbs, trimmed and shredded)
- 2 carrots (peeled and grated)
- 2 sticks of celery (finely chopped)
- 4 spring onions (finely chopped)
- 200 g mayonnaise (preferably organic)
- 4 tablespoons buttermilk
- 2 tablespoons maple syrup
- 2 teaspoons cider vinegar
- 100 g pecan nuts (finely chopped)
- Maldon sea salt flakes (to taste)
- Freshly ground black pepper (to taste)
- Prepare the vegetables: Trim and shred the cabbage finely. Peel and grate the carrots. Finely chop the celery sticks and spring onions.
- Make the dressing: In a separate bowl, whisk together the mayonnaise, buttermilk, maple syrup, and cider vinegar until smooth and well combined.
- Combine the salad: Pour the dressing over the shredded vegetables and toss everything together until the vegetables are evenly coated.
- Add the pecans: Gently fold in the finely chopped pecan nuts for added texture and flavor.
- Season to taste: Add Maldon sea salt flakes and freshly ground black pepper to taste, adjusting seasoning as desired.
- Chill and serve: Cover the coleslaw and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld together. Serve cold.