Ingredients:

  • 4 cups finely shredded Green Cabbage
  • 1 cup finely shredded Carrots
  • 1/4 cup very finely minced White Onion
  • 1 cup Mayonnaise
  • 1/4 cup White Vinegar
  • 1/2 cup Granulated Sugar
  • 2 tablespoons Whole Milk or Buttermilk
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Celery Seed
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Instructions:

  1. Prepare the Vegetables: Finely shred the cabbage and carrots. Ensure the onion is very finely minced.
  2. Combine Slaw Base: Place the shredded cabbage, carrots, and minced onion into a large mixing bowl and toss gently to combine evenly.
  3. Whisk the Dressing: In a separate medium bowl, combine the mayonnaise, white vinegar, sugar, milk, Dijon mustard, celery seed, salt, and pepper.
  4. Mix Thoroughly: Whisk the dressing mixture vigorously for about 1 minute until the sugar is mostly dissolved and the dressing is smooth.
  5. Dress the Slaw: Pour the dressing over the vegetable mixture. Use large spoons or tongs to gently fold the dressing into the vegetables until everything is evenly coated.
  6. Chill and Macerate: Cover the bowl tightly or transfer to an airtight container. Refrigerate for a minimum of 1 hour to allow the flavors to marry. Overnight chilling is recommended.
  7. Final Check & Serve: Before serving, give the coleslaw one final gentle stir. Adjust salt or pepper if needed, and serve cold.