Ingredients:

  • 2 lbs green cabbage (1 medium head), outer leaves removed
  • 1 large carrot, peeled
  • 2 tablespoons white onion, very finely minced
  • 1/2 cup mayonnaise
  • 1/3 cup granulated sugar
  • 1/4 cup whole milk
  • 1/4 cup buttermilk
  • 1.5 tablespoons white vinegar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper

Instructions:

  1. Prep the cabbage. Remove the core and outer leaves, then cut the head into manageable wedges.
  2. Mince the vegetables. Pulse the cabbage in a food processor until it resembles coarse crumbs or grains of rice. Note: Work in batches to avoid pureeing the bottom layers.
  3. Grate the carrot. Use the fine side of a box grater or the processor to get tiny orange flecks.
  4. Whisk the dressing. In a separate large bowl, combine the 1/2 cup mayonnaise, 1/3 cup sugar, 1/4 cup milk, 1/4 cup buttermilk, vinegar, and lemon juice.
  5. Season the base. Add the 1/2 teaspoon salt and 1/8 teaspoon pepper to the liquid, whisking until the sugar is completely dissolved.
  6. Incorporate the onion. Fold in the 2 tablespoons of finely minced onion into the dressing.
  7. Combine everything. Dump the minced cabbage and carrots into the dressing bowl.
  8. Toss thoroughly. Use a large spatula to fold the vegetables into the dressing until every bit is glossy and coated.
  9. The long chill. Cover the bowl tightly and refrigerate for at least 4 hours to allow the flavors to marry.
  10. Final stir. Before serving, give it one last toss to redistribute the juices that have pooled at the bottom.