Summer Slaw

By Nigella Lawson

Published May 25, 2004

Total Time
15 minutes
Rating
4(84)
Comments
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Ingredients

Yield:8 to 10 servings

  • 1 large head savoy cabbage, shredded

  • 2 carrots, peeled and grated

  • 2 stalks celery, finely sliced

  • 4 scallions, finely sliced into rings

  • 1 cup mayonnaise

  • ¼ cup buttermilk

  • 2 tablespoons honey

  • 2 teaspoons good-quality white wine vinegar

  • Salt and freshly ground black pepper

  • ⅔ cup finely chopped pecans

  • ½ cup dried cranberries

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

15 grams carbs; 9 milligrams cholesterol; 261 calories; 7 grams monosaturated fat; 12 grams polyunsaturated fat; 3 grams saturated fat; 23 grams fat; 3 grams fiber; 236 milligrams sodium; 2 grams protein; 11 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a very large bowl, combine cabbage, carrots, celery and scallions. Toss to mix.

  2. Step 2

    In a small bowl, combine mayonnaise, buttermilk, honey and vinegar. Whisk until smooth. Pour over slaw, and toss until vegetables are well coated with dressing.

  3. Step 3

    Season with salt and pepper to taste. Add pecans and cranberries, and toss again until evenly distributed. Cover, and refrigerate until serving.

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Ratings

4 out of 5
84 user ratings
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Comments

Nancy

Needed dressing for a bag of broccoli slaw. This worked great with substitutions available in the house (pandemic). Used agave instead of honey and a little sour cream instead of buttermilk. If I hadnt been out of greek yogurt I would have used that instead. To thin it a little I added some apple cider vinegar ( we like our slaw tangy.) Sprinkled cranberry pepita salad toppings from costco. It was yummy.

kitchenmouse

Our new standard slaw. Delicious! Make sure you either use unsweetened cranberries OR cut the honey amount in half.

Jo

An over looked slaw, great flavours, easy to adapt and easily paired with barbecue anything.

pjg

made substitutions with what I had on hand. Red cabbage instead is savoy, Vidalia onion instead of green onions, and sour cream instead of buttermilk. Absolutely the best slaw recipe I’ve ever made - and I’ve made A LOT! The dressing is key,

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