New Orleans coleslaw

The Domestic Goddess shares effortless meals that can be cooked in a flash

Nigella LawsonServes 6

INGREDIENTS

• 1 head of white or savoy cabbage, weighing about 2 lbs before trimming

• 2 carrots

• 4 scallions

• 2 stalks celery

• 1 cup best-quality, preferably organic, store-bought mayonnaise

• 1/4 cup buttermilk

• 2 tablespoons maple syrup

• 2 teaspoons apple cider vinegar

• Salt and pepper to taste

• ⅔ cup pecans, fairly finely chopped

DIRECTIONS

Trim and shred the cabbage; you can do this either by hand or with a food processor.

Peel and grate the carrots, and finely slice the scallions and celery. Toss all the vegetables together in a bowl.

Whisk together the mayonnaise, buttermilk, maple syrup, and vinegar and coat the shredded vegetables with this dressing.

Season to taste with salt and pepper and toss in the chopped nuts.

MANAGE YOUR RECIPES