Ingredients:

  • 800g green cabbage, core removed and finely minced
  • 50g carrots, peeled and finely minced
  • 15g yellow onion, grated or very finely minced
  • 120ml mayonnaise
  • 65g granulated sugar
  • 60ml whole milk
  • 60ml buttermilk
  • 15ml lemon juice
  • 7.5ml distilled white vinegar
  • 2.5g salt
  • 0.5g black pepper

Instructions:

  1. Prepare the vegetable base: Cut the cabbage and carrots into chunks. Pulse in a food processor until they reach the size of grains of rice. Ensure the texture is pebbly and uniform, not pureed.
  2. Emulsify the dressing: In a separate large mixing bowl, whisk together the mayonnaise, sugar, milk, buttermilk, lemon juice, white vinegar, salt, and pepper until the sugar is fully dissolved and the mixture is smooth.
  3. Combine and chill: Fold the minced cabbage, carrots, and onion into the dressing. Cover tightly and refrigerate for at least 4 hours (overnight preferred) to allow the osmotic resting period to soften the vegetables and develop the flavor.