Ingredients
- 1 cabbage head (green cabbage, 8-10 cups)
- 1 carrot, peeled and finely shredded (large carrot, hand-squeeze out any excess moisture completely)
- 4 to 6 green onions, chopped
- 2 teaspoons celery seeds (optional,or to taste)
- DRESSING
- 1 cup mayonnaise (Hellman’s is best,do not use salad dressing)
- 1/4 cup milk (light cream even better)
- 1/3 cup buttermilk
- 2 to 3 tablespoons white vinegar
- 3 tablespoons fresh lemon juice (use fresh only not bottled)
- 1/3 cup granulated sugar (plus 2 tablespoons)
- 1/2 to 1 teaspoon garlic powder
- 1 teaspoon seasoning salt, or to taste
- 1 teaspoon fresh ground black pepper, or to taste
How to Make
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Step 1: In a food processor chop the cabbage into small pieces (should look like about the size of confetti) or shred the cabbage.
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Step 2: Transfer to a large bowl.
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Step 3: With a fine shredder, shred the peeled carrots, then hand-squeeze to remove as much moisture as possible; add to the bowl.
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Step 4: Chop the green onion finely; add to the cabbage/carrot mixture along with the celery seed.
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Step 5: Mix the three veggies all together with a wooden spoon.
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Step 6: For the dressing; in a bowl whisk together all the dressing ingredients starting with the lower amounts then adding in and adjusting to suit taste but using 1/3 cup plus 2 tablespoons sugar.
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Step 7: Pour over the veggies in the bowl, and mix well to combine.
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Step 8: Store covered in the refrigerator for at least 8 hours or overnight (overnight is better) to blend flavors.
We hope you enjoy this recipe!
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