Nigellas New Orleans Coleslaw Made Lectin Free Food

NEW ORLEANS COLESLAW

New Orleans Coleslaw image

This is my accompaniment of choice for the buttermilk chicken. Indeed, I have even converted fiercely committed anti-coleslawers with it. I can't remember why I call it my New Orleans Coleslaw now (I've been making it, or a version of it, for so long) but I think it has something to do with all the wonderful pecan trees I saw when I was there. Do serve a potato salad alongside if you want: you see, in the picture, some baby new potatoes doused in olive oil, salt and a little lime juice, shaken about in a mustard jar.

Provided by Nigella Lawson : Food Network

Categories side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 head white or savoy cabbage, weighing about 2 pounds before trimming
2 carrots
2 sticks celery
4 scallions
1 cup best quality, preferably organic, store-bought mayonnaise
4 tablespoons (1/4 cup) buttermilk
2 tablespoons maple syrup
2 teaspoons apple cider vinegar
Salt and freshly ground black pepper
2/3 cup pecans, fairly finely chopped

Steps:

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 celery and scallions.
Whisk together the mayonnaise, buttermilk, maple syrup and vinegar and coat the shredded vegetables with this dressing.
Season with salt and pepper and toss with the chopped nuts.

NEW ORLEANS COLESLAW

New Orleans Coleslaw image

Make and share this New Orleans Coleslaw recipe from Food.com.

Provided by Cucina Casalingo

Categories Low Protein

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 head white cabbage or 1 head savoy cabbage, weighing about 2 lbs before trimming
2 carrots
4 scallions
2 stalks celery
1 cup mayonnaise (best-quality, preferably organic, store-bought)
1/4 cup buttermilk
2 tablespoons maple syrup
2 teaspoons apple cider vinegar
salt and pepper
2/3 cup pecans, fairly finely chopped

Steps:

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.

Nutrition Facts : Calories 308, Fat 22.2, SaturatedFat 2.8, Cholesterol 10.6, Sodium 343.4, Carbohydrate 27.5, Fiber 5.7, Sugar 14.3, Protein 4.4

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