Ingredients:

  • 1 lb green cabbage, shredded
  • 2 cups carrots, shredded
  • 1/4 cup red onion, finely diced
  • 1/2 tsp salt
  • 1/2 cup mayonnaise
  • 2 tbsp sugar
  • 1 tbsp buttermilk
  • 2 tbsp apple cider vinegar
  • 1 tbsp fresh lemon juice
  • 1/2 tsp celery seed
  • 1/4 tsp onion powder
  • 1/2 tsp black pepper

Instructions:

  1. Toss shredded cabbage with salt in a large bowl. Note: This starts the process of drawing out water
  2. Let the cabbage sit for 15 minutes until it looks slightly wilted and wet.
  3. Rinse the cabbage under cold water. Note: This removes the excess salt so the slaw isn't too salty
  4. Squeeze the cabbage firmly by hand or use a salad spinner until completely dry to the touch.
  5. In a separate bowl, whisk together the mayonnaise, sugar, apple cider vinegar, lemon juice, and buttermilk.
  6. Stir in the celery seed, onion powder, and black pepper until the mixture is a smooth, pale cream.
  7. Add the dried cabbage, shredded carrots, and diced onion to the dressing.
  8. Gently fold the vegetables with a spatula until every strip is evenly coated in velvety dressing.
  9. Cover and refrigerate for at least 1 hour until the flavors have fully integrated and chilled.