Technically this recipe is from Nigella Lawson’s cookbook, Nigella Express. It is, though, my favorite coleslaw recipe and I make it along with buttermilk chicken drumsticks from the same cookbook whenever I can find a good excuse to do so.


1 white cabbage (about 1kg / 2lbs before trimming)

2 carrots

2 sticks celery

4 scallions

1 cup mayonnaise (preferably organic)

4 tablespoons buttermilk

2 tablespoons maple syrup

2 teaspoons cider vinegar

⅔ cup pecan nuts (fairly finely chopped)

salt (to taste)

pepper (to taste)


1.Trim and shred the cabbage, either by hand or with a food processor.

2.Peel and grate the carrots, and finely slice the celery and scallions.

3.Whisk together the mayonnaise, buttermilk, maple syrup and vinegar and coat the shredded vegetables with this dressing.

4.Season, and toss through the chopped nuts.

For gluten free check the mayonnaise is gluten free.

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