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–+ servings

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine American, SOUTHERN
Servings 6
Calories 350 kcal

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
  • 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

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.

Nutrition

Calories: 350kcal
Keyword New Orleans coleslaw
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