New Orleans coleslaw from Nigella Express: 130 Recipes for Good Food, Fast (page 277) by Nigella Lawson

  • scallions
  • buttermilk
  • carrots
  • celery
  • maple syrup
  • mayonnaise
  • apple cider vinegar
  • pecans
  • green cabbage

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on September 06, 2020

    This was okay but not great. I think the food processor grated the cabbage too finely and the whole salad felt limp and soggy. The pecans, on the other hand, were a good addition. Next time I might cut the cabbage by hand and see if that improves the slaw.

  • RosieB on July 22, 2015

    I made a 1/4 quantity of the recipe and used kefir instead of buttermilk. I didn't have apple cider vinegar so used white balsamic. It was a good coleslaw and more sophisticated than the average. The pecans added a nice crunch. I would make this again.

  • milgwimper on January 07, 2015

    This was good and it is something that I would make again. It makes a lot so taking it a party I still had left overs. My only change next time maybe add a little more vinegar as I think it needed a little more sharpness.

  • scarlettchef on July 17, 2013

    Love, love, love this coleslaw. Never make any other since discovering this simple recipe. Don't always put in pecans, as expensive and not always to hand. Tastes great without, though they do add a special crunch. It's lower in fat than conventional coleslaw as well.

  • redjanet on July 21, 2012

    I've never made my own coleslaw before and I made this today to take for a picnic and it's very good! Nice, fresh flavours with a hint of sweetness from the maple syrup. I've never had nuts in coleslaw before either and it adds a nice extra texture. The measurements given make plenty.

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