4 steps, about 15 minutes start to finish.
Prep the vegetables: Finely chop the cabbage and shred the carrot. You're looking for a fine, rice-sized texture. A food processor with a chopping blade works perfectly for this.
Make the dressing: In a large mixing bowl, whisk together the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice until smooth and fully emulsified.
Combine: Add the chopped cabbage and shredded carrot to the bowl. Stir thoroughly to coat every piece with dressing.
Chill: Cover and refrigerate for at least 2 hours before serving (overnight is even better). This resting period allows the flavors to meld and the cabbage to slightly soften.
“For small side portions (½ cup), yields about 16 servings. For hearty portions (¾ cup), yields about 12 servings. Stays fresh in the refrigerator for up to 3 days. Stir before serving.”
