Best New Orleans Coleslaw Recipes
NEW ORLEANS COLESLAW
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
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
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
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
NEW ORLEANS COLESLAW
Number Of Ingredients 0
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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 400
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