New Orleans Coleslaw

• 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

1. Trim and shred the cabbage; you can do this either by hand or with a food processor.
2. Peel and grate the carrots, and finely slice the scallions and celery. Toss all the vegetables together in a bowl.
3. Whisk together the mayonnaise, buttermilk, maple syrup, and vinegar and coat the shredded vegetables with this dressing.
4. Season to taste with salt and pepper and toss in the chopped nuts.

white cabbage, carrots, scallions, stalks celery, mayonnaise, buttermilk, maple syrup, apple cider vinegar, salt, pecans

Taken from www.food.com/recipe/new-orleans-coleslaw-277376 (may not work)