Creamy Coleslaw

Ingredients

• 1.25 pounds Green Cabbage (Thinly sliced then chopped into bite‑size pieces)
• 1 medium Carrot (Shredded)
• 0.25 medium Raw Onion (Grated; enough to yield 1 teaspoon for the dressing)
• 0.75 cup Mayonnaise (Good quality, full‑fat)
• 0.5 cup Milk (Whole or 2% milk)
• 0.5 cup Buttermilk (Plain buttermilk)
• 3 tablespoons Granulated Sugar (Adjust for sweetness)
• 0.25 teaspoon Onion Powder (Optional, for extra onion flavor)
• 1.5 teaspoons Salt (To taste; can adjust)
• to taste Black Pepper (Freshly ground preferred)
• 1 tablespoon Lemon Juice (Freshly squeezed)

Instructions

1. Prepare the Cabbage

   Thinly slice 1‑1.5 lb of green cabbage, then give it a quick chop so the pieces are bite‑size.

   Time: PT10M

2. Shred the Carrot

   Peel one medium carrot and shred it using the grater’s medium holes.

   Time: PT3M

3. Grate the Onion

   Grate a raw onion until you have roughly one teaspoon of grated onion for the dressing.

   Time: PT2M

4. Make the Dressing

   In a 1‑cup measuring cup combine 3/4 cup mayonnaise, 1/2 cup milk, and 1/2 cup buttermilk. Add 3 Tbsp sugar, the grated onion, 1/4 tsp onion powder (optional), 1.5 tsp salt, pepper to taste, and 1 Tbsp freshly squeezed lemon juice. Whisk until smooth and creamy.

   Time: PT5M

5. Combine Vegetables and Dressing

   Place the sliced cabbage and shredded carrot in a large mixing bowl. Pour the dressing over the vegetables and toss with a rubber spatula until everything is evenly coated.

   Time: PT2M

6. Chill (Optional but Recommended)

   Cover the bowl with plastic wrap and refrigerate for at least 12 hours (up to 24 hours) to let the flavors meld.

   Time: PT0M

   Temperature: 4°C

Nutrition Facts

Calories

327

Protein

3 g

Carbohydrates

30 g

Fat

20 g

Fiber

3 g