For 15-minute coleslaw, gather 1 head of white cabbage, 2 carrots, 2 celery stalks, 4 scallions and 1 cup mayonnaise. Also collect 4 tablespoons buttermilk, 2 tablespoons maple syrup, 2 teaspoons apple cider vinegar, salt and pepper. Prep vegetables, mix the ingredients together and serve.
When preparing cabbage, trim the ends off and shred with a quality grater. If white cabbage is unavailable or undesired, substitute with savoy cabbage. For the speediest possible preparation, shred cabbage in a food processor, or buy a pre-cut bag of coleslaw mix. Otherwise, prepare cabbage as directed, grate and peel carrots, then finely chop both onions and scallions.
In a mixing bowl, combine mayonnaise, syrup, buttermilk and vinegar with a whisk until thoroughly integrated. Introduce prepared vegetables and stir with a spoon or tongs until the vegetables are generously coated with the dressing. Season with salt and pepper, then taste, adding more salt and pepper if desired.
You can substitute either honey or sugar for the maple syrup. For a more health-conscious dressing, use low-fat mayonnaise or plain yogurt. To add a southern, New Orleans twist to your coleslaw, consider topping the finished product with 2/3 cup finely chopped pecans. Coleslaw can be refrigerated for up to 24 hours.