Ingredients
½ cup Mayonnaise commercially prepared- ⅓ cup Sugar
¼ cup Milk- ¼ cup Buttermilk
2 ½ tbsp Lemon juice- 1 ½ tbsp White vinegar
½ tsp Salt
⅛ tsp Ground Black Pepper- 8 cups green cabbage finely chopped; measure after chopping, head sizes vary
- ¼ cup carrot finely shredded or minced; measure after preparing
2 tbsp Yellow Onion minced
Instructions
- Remove damaged outer cabbage leaves and the tough core. Finely chop the cabbage and carrot with a knife or short food-processor pulses, keeping some texture rather than making a puree. Measure 8 cups cabbage and 1/4 cup carrot after chopping.
- Whisk the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in a large bowl until smooth and the sugar is mostly dissolved.
- Add the cabbage, carrot and minced onion. Toss thoroughly so the dressing reaches all the vegetables. Cover and refrigerate at 40°F (4°C) or below for at least 2 hours.
- Stir well before serving, bringing the dressing up from the bottom. Taste and adjust seasoning if needed. Serve chilled; the cabbage will soften and release some liquid as it rests.
Notes
This is a sweet, finely chopped slaw. Chilling is included in the total time. Yield is approximately 12 side servings and depends on how firmly the cabbage is packed.
Keep refrigerated until serving. At a picnic, set out a small bowl over ice and refill from the refrigerator or cooler. Refrigerate within 2 hours, or within 1 hour above 90°F (32°C). Use within 3 days; the texture softens over time.
Adapted from Todd Wilbur’s coleslaw copycat at Top Secret Recipes. This homemade adaptation is not an official restaurant recipe.
