New Orleans Coleslaw - cooking recipe

Ingredients

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

Preparation

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.