Directions:
Prepare the Vegetables:
Finely shred the cabbage and grate the carrots using a box grater or food processor. Place the shredded cabbage and grated carrots in a large mixing bowl.
Make the Dressing:
In a separate bowl, whisk together the mayonnaise, granulated sugar, milk, buttermilk, lemon juice, white vinegar, salt, and pepper until smooth and well combined.
Combine and Chill:
Pour the dressing over the shredded cabbage and carrots, tossing until evenly coated.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld together and the coleslaw to chill.
Serve and Enjoy:
Give the coleslaw a final toss before serving to ensure that the dressing is evenly distributed.
Serve chilled as a side dish alongside your favorite fried chicken, barbecue ribs, or grilled burgers.
Recipe Variations:
For a tangier flavor, increase the amount of lemon juice and white vinegar in the dressing.
Add a pinch of celery seed or mustard powder for an extra layer of flavor.
For a lighter version, substitute Greek yogurt for some or all of the mayonnaise in the dressing.
Kitchen Equipment Needed:
Box grater or food processor
Mixing bowls
Whisk
Storing Leftovers:
If you happen to have any leftovers (although it’s unlikely with a dish this delicious!), store them in an airtight container in the refrigerator for up to 3 days. Give the coleslaw a quick stir before serving to freshen it up.
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