New Orleans Coleslaw Perfect for Summer

I can't remember why this is called New Orleans coleslaw now (I've been making it, or a version of it, for so long), but I think it has something to do with all the wonderful pecan trees I saw when I was there.

Ingredients

• 1 white cabbage (about 1kg / 2lbs before trimming)
  
• 2 carrots
• 2 sticks celery
• 4 scallions
• 1 cup mayonnaise (preferably organic)
• 4 tablespoons buttermilk
• 2 tablespoons maple syrup
• 2 teaspoons cider vinegar
• ⅔ cup pecan nuts (fairly finely chopped)
• salt (to taste)
• pepper (to taste)

Directions

1. Trim and shred the cabbage, either by hand or with a food processor.
2. Peel and grate the carrots, and finely slice the celery and spring onions.
3. Whisk together the mayonnaise, buttermilk, maple syrup and vinegar and coat the shredded vegetables with this dressing.
4. Season, and toss through the chopped nuts.