Ingredients:

  • 8 cups cabbage, finely chopped (about 1 medium head)
  • 1/4 cup carrot, shredded and finely minced
  • 2 tablespoons onion, grated
  • 1/2 cup mayonnaise
  • 1/3 cup granulated sugar
  • 1/4 cup whole milk
  • 1/4 cup buttermilk
  • 1.5 tablespoons lemon juice
  • 1/2 tablespoon white vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions:

  1. Process the cabbage using a food processor or box grater until pieces are roughly the size of rice grains. Finely grate the carrot and onion.
  2. In a separate medium bowl, whisk together the mayonnaise, sugar, milk, buttermilk, lemon juice, white vinegar, salt, and black pepper until the sugar is dissolved and the dressing is smooth.
  3. Place the chopped cabbage, carrot, and onion in a large mixing bowl. Pour the dressing over the vegetables and toss thoroughly to ensure even coating.
  4. Cover the bowl and refrigerate for at least 4 hours. This resting period is critical for the osmosis process to thin the dressing and develop the flavor profile.
  5. Stir well before serving to redistribute the dressing.