Coleslaw is one of those dishes that’s never done it for me in the past. It was underwhelming, especially the store-bought stuff with preservatives and too much vinegar. This recipe by Nigella Lawson changed my mind. I am now officially a coleslaw fan… but only this recipe. Nigella calls it New Orleans Coleslaw but when I think of making it I remember it as Pecan Coleslaw. Serves 6
1 head white or savoy cabbage, about 1kg before trimming [I used half a white cabbage, half a red]
4 spring onions
200g store-bought mayonnaise
4 x 15ml tbsp of buttermilk [I used nata para cocinar]
2 x 15ml tbsp maple syrup
2 tsp apple or cider vinegar
100g pecans, chopped
salt and pepper to taste
a couple of handfuls of toasted seeds [you choose – sesame, chia, sunflower, pumpkin etc]
Trim and shred the cabbage, I did it by hand with a large sharp knife.
Peel and grate the carrots, finely slice the salad onions. Whisk together the mayo, buttermilk, maple syrup and vinegar, and coat the shredded vegetables with this dressing. Season. Add the chopped nuts and stir.
This recipe is by Nigella Lawson.