Ingredients:

  • 8 cups Green Cabbage, very finely minced (approx. 800g)
  • 0.25 cup Carrot, finely shredded or minced (approx. 30g)
  • 2 tablespoons Onion, grated or very finely minced (approx. 20g)
  • 0.5 cup Mayonnaise, full-fat (approx. 120g)
  • 0.33 cup Granulated Sugar (approx. 65g)
  • 0.25 cup Whole Milk (approx. 60ml)
  • 0.25 cup Buttermilk (approx. 60ml)
  • 1.5 tablespoons Lemon Juice (approx. 22ml)
  • 1 tablespoon White Vinegar (approx. 15ml)
  • 0.5 teaspoon Salt
  • 0.125 teaspoon Black Pepper

Instructions:

  1. Pulse the green cabbage, carrots, and onion in a food processor until the pieces are very finely minced, roughly the size of a grain of rice. Be careful not to over-process into a mush.
  2. In a separate small mixing bowl, whisk together the mayonnaise, sugar, milk, buttermilk, lemon juice, white vinegar, salt, and black pepper until the dressing is completely smooth and the sugar has dissolved.
  3. Place the minced vegetables into a large mixing bowl. Pour the dressing over the vegetables and use a large spatula to fold the mixture together until thoroughly and evenly coated.
  4. Cover the bowl tightly with plastic wrap or transfer to an airtight container. Refrigerate for a minimum of 4 hours, though 8 to 12 hours is recommended for the flavors to fully develop and the cabbage to reach the correct consistency.
  5. Before serving, give the coleslaw a good stir to re-incorporate the juices that have settled at the bottom.