Southern Style Coleslaw

Ingredients

• 1 head Green Cabbage (core removed, thinly shredded for delicate bites and some thicker shreds for crunch)
• 2 large Carrots (peeled and finely chopped for extra crunch)
• 2 tablespoons Yellow Onion (finely chopped)
• 1 cup Mayonnaise (full‑fat, chilled for best texture)
• 2 tablespoons Granulated Sugar (balances acidity and adds Southern sweetness)
• 2 tablespoons Whole Milk (adds creaminess without heaviness)
• 2 tablespoons Buttermilk (gives tang and softens cabbage fibers)
• 2 tablespoons Lemon Juice (freshly squeezed for bright acidity)
• 2 tablespoons White Distilled Vinegar (adds sharp tang without color)
• 1 teaspoon Salt (adjust to taste)
• ½ teaspoon Black Pepper (freshly ground preferred)

Instructions

1. Prepare the Cabbage

   Remove the core from the head of cabbage, then thinly shred most of it using a sharp knife or mandoline, leaving a few larger shreds for extra crunch.

   Time: PT10M

2. Chop the Carrots and Onion

   Peel the carrots and finely chop them; then finely dice the onion. Add both to the bowl with the cabbage.

   Time: PT7M

3. Make the Dressing

   In a separate small bowl, whisk together mayonnaise, sugar, milk, buttermilk, lemon juice, white vinegar, salt, and pepper until smooth and the sugar has dissolved.

   Time: PT5M

4. Combine and Toss

   Pour the dressing over the cabbage‑carrot‑onion mixture and toss thoroughly until every piece is evenly coated.

   Time: PT2M

5. Chill

   Cover the bowl or transfer the slaw to a storage container, refrigerate for at least 2 hours to let flavors meld and the cabbage soften slightly.

   Time: PT0M

   Temperature: 4°C

Nutrition Facts

Calories

150

Protein

2g

Carbohydrates

12g

Fat

10g

Fiber

2g