INGREDIENTS
1 head green cabbage (8-10 cups)
1 large carrot, peeled and finely shredded (hand-squeeze out any excess moisture completely)
2 -4 green onions (or to taste)
2 teaspoons celery seeds (optional, or to taste) DRESSING
1 cup mayonnaise (Hellman’s is best, do not use salad dressing)
1⁄3 cup whole milk (light cream even better)
1⁄3 cup buttermilk (or yogurt is a great sub)
2 -3 tablespoons white vinegar
3 tablespoons fresh lemon juice (use fresh only not bottled)
1⁄3 cup white sugar, plus
2 tablespoons white sugar
1⁄2 – 1 teaspoon garlic powder
1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt (or to taste)
1⁄2 teaspoon fresh ground black pepper (or to taste)
DIRECTIONS
In a food processor chop the cabbage into small pieces (should look like about the size of confetti) or shred the cabbage.
Transfer to a large mixing bowl.
With a fine shredder, shred the peeled carrots; add to the cabbage in the bowl.
Chop the green onion finely; add to the cabbage/carrot mixture along with the celery seed.
Mix the three veggies all together with a wooden spoon.
To make the dressing: in a medium glass bowl whisk together all the dressing ingredients starting with the lower amounts then adding in and adjusting to suit taste but using 1/3 cup plus 2 tablespoons sugar.
Pour over the veggies in the bowl, and mix well to combine.
Store covered in the refrigerator for at least 8 hours or overnight (overnight is better) to blend flavors.
FOR ONE 16-OUNCE PACKAGE COLESLAW MIX use the following amounts; 1/2 cup mayonnaise/ 2-1/2 tablespoons milk/ 2-1/2 tablespoons buttermilk/ 1-1/2 tablespoons vinegar/ 1-1/2 tablespoons fresh lemon juice/ 3-1/2 tablespoons sugar/ 1/2 teaspoon garlic powder/ 1/2 teaspoon seasoned salt, or to taste.