Ingredients
Scale
- 8 cups finely chopped cabbage
- 1/4 cup grated carrots
- 1/2 cup mayonnaise
- 1/3 cup granulated sugar
- 1/4 cup milk
- 1/4 cup buttermilk
- 2 1/2 tablespoons lemon juice
- 1 1/2 tablespoons white vinegar
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
Chop the Cabbage and Carrots
- Begin by finely chopping 8 cups of cabbage. You can use a knife or a food processor for this task.
- Grate 1/4 cup of carrots using a box grater or a food processor fitted with a grating attachment.
- Combine the chopped cabbage and grated carrots in a large mixing bowl.
Prepare the Dressing
- In a separate bowl, whisk together the mayonnaise, granulated sugar, milk, buttermilk, lemon juice, white vinegar, salt, and black pepper.
- Continue whisking until the dressing is smooth and all the ingredients are well incorporated.
Combine and Chill
- Pour the dressing over the chopped cabbage and carrots.
- Mix thoroughly to ensure that the dressing coats the vegetables evenly.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld together.
- For best results, chill the coleslaw overnight.