- 2 oz shredded red cabbage
- 5 oz shredded green cabbage
- 1 oz shredded carrot
- 1 T simple syrup (made with 1.5cups granulated sugar to 1 cup water; use to taste)
- 3/8 t Salt (Table)
- 1/4 t freshly ground black pepper
- 2 T milk
- 1/4 c mayonnaise
- 2 T buttermilk
- 2 t Vinegar (Cider)
- 4 t fresh lemon juice
- celery seed (to taste)
If purchasing prepared mix, be sure to get fine or angel-hair shred. Just like certain sauces are more appropriate for certain pastas, a delicate cabbage mix is essential for this recipe.
Combine cabbages and carrot in large bowl. Combine remaining ingredients in a small bowl, adjusting to taste. Add dressing to cabbage until you reach desired consistency. Refrigerate, covered overnight (or a minimum of six hours), stirring at least once.
SJ Note 22 May 2011: Tasty - a really good start! I think it could use celery seed, so I'll add that next time. The flavor is almost right, so I shall work on this. It originally called for store-bought cabbage mix, so you could use that if you want. I'd used half red and half green cabbage on my first try; the cole slaw came out really, really purple; in the future I'll use less red and more green. Don't dump all the dressing on the cabbage - do it gradually so you can stop when you reach your desired consistency. I only wanted 75 grams, myself.