This is a modified Nigella Lawson recipe. I’ve halved the ingredients she specified in hers, and this was still enough to feed us for ages. ‘Us’ meaning Adam and I. The kids weren’t all that enthused. Their loss, really.
Ingredients
White or savoy cabbage, 500g before trimming
1 carrot
1 sticks celery
2 spring onions
100g good quality mayonnaise (shop-bought is fine!)
30ml buttermilk
15ml maple syrup
1 teaspoon apple or cider vinegar
50g pecans, fairly finely chopped
salt and pepper to taste
Method
I blitzed all the vegetables in the food processor (it took a couple of goes, as mine fills up quick). Then I added the wet ingredients together for the dressing into a squeezy bottle, threw the vegetables into a bowl, tossed it all together, including the nuts, and then served it.
Notes
I like putting dressing into a squeezy bottle so then people can choose to put as much – or little – on according to their wishes or health kicks. It’s vegan-friendlier that way too.
This is week 36 of the ‘1 recipe a week’ challenge (36/52). You can see all the other recipes here.
