Ingredients
Scale
- 1 medium head of green cabbage or 8 cups (800 g /28 oz) of shredded cabbage
- 1 medium carrot
Dressing
- ½ cup (120 g) mayonnaise
- ¼ cup (60 ml) whole milk
- ¼ cup (60 ml) buttermilk (or buttermilk substitute)
- 2½ tsp lemon juice
- 1 tbsp apple cider vinegar
- 1/3 cup (67 g) white granulated sugar
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
Instructions
- Rinse and dry cabbage really well. Remove the outer leaves that may be damaged. Cut it in half and then into big chunks.
- Peel the carrot and cut it into 3-4 pieces.
- Chop the cabbage in batches by putting the big chunks in a food processor. Add the carrot to the last batch. If you want you can shred it with a knife or grate it with a grater.
- Place the shredded cabbage and carrot in a big bowl and set aside.
- In a medium bowl mix all the ingredients for the dressing.
- Pour the dressing over the cabbage and mix well with a spatula or big spoon. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Uncover the next day and serve cold.