Ingredients
- 180 ml mayonnaise
- 60 ml buttermilk
- 45 ml apple cider vinegar
- 45 ml maple syrup
- 1 tsp Dijon mustard
- 1/2 tsp celery seed
- 1/2 tsp salt
- 1/4 tsp black pepper
Method
- Whisk mayonnaise, buttermilk, vinegar, maple syrup and mustard until smooth.
- Stir in celery seed, salt and pepper.
- Rest for 10 minutes so the celery seed perfumes the dressing.
- Toss with shredded cabbage and carrot just before serving.
Conversion and rationale
Original sweetener (classic version): 25 g granulated sugar
Conversion used: Replace 25 g sugar with 45 ml maple syrup; reduce the buttermilk by 15 ml to compensate for the syrup's liquid.
Why Quebec maple syrup: Maple balances vinegar and creamy mayonnaise with a gentle caramel note that suits cabbage and carrot. It is a simple local alternative to refined sweetener in a familiar picnic dressing.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →