New Orleans Coleslaw Recipes

BAYOU'S MARDI GRAS SLAW

Steps:

• Whisk together cider vinegar, dark brown sugar, dry mustard, celery seed, cayenne pepper, dill, sour cream, mayonnaise, horseradish and salt. Cover and refrigerate for 2 hours or overnight.
• When ready to serve, place the cabbage, bell pepper, and zucchini in a large bowl. Pour the dressing over the vegetables and toss to coat (see notes).

NEW ORLEANS COLESLAW

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.

NEW ORLEANS COLESLAW

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.

NIGELLA'S NEW ORLEANS COLESLAW MADE LECTIN-FREE

Steps:

• Roast the pecans for about 8 minutes at 350F.
• Prepare all the veggies and mix them with the rest of the ingredients. Taste and add more mayo, apple cider vinegar if needed and adjust for salt and pepper.
• Ideally, store in the fridge for a couple of hours before eating.