Ingredients
- Finely slice half a large cabbage head
- Add half a cup of shredded carrots
- Incorporate half a cup of creamy salad dressing like Miracle Whip®
- Include half a cup of mayonnaise such as Duke's®
- Pour in a quarter cup of buttermilk and sour cream each
- Enhance the flavor with two tablespoons of honey
- Squeeze in apple cider vinegar and lemon juice, one tablespoon each
- Sprinkle in one and a half teaspoons of salt or adjust to taste
- Mix in a teaspoon each of basil pesto, Dijon mustard, ground cayenne pepper, celery seed, onion powder, ground black pepper
- Also, add half a teaspoon of garlic powder
Step 1
Mix shredded cabbage and grated carrots in a spacious mixing bowl, ensuring they are well combined.
Step 2
Prepare the dressing by blending together creamy salad dressing, mayonnaise, buttermilk, sour cream, honey, apple cider vinegar, freshly squeezed lemon juice, a pinch of salt, fragrant basil pesto, zesty mustard, a hint of cayenne pepper, savory celery seed, a touch of onion powder, freshly ground black pepper, and a sprinkle of garlic powder until you achieve a smooth and velvety texture.
Step 3
Drizzle half of the prepared dressing over the cabbage and carrot mixture, gently toss to evenly coat the vegetables. Slowly incorporate the remaining dressing until the coleslaw reaches your preferred level of creaminess.
Step 4
Cover the bowl with cling wrap and let it chill in the refrigerator for a minimum of 3 hours to allow the flavors to meld together harmoniously.
Extra Tips & Suggestions
- 1. Keep your cabbage fresh and crisp by storing it in a perforated plastic bag in the crisper drawer of your refrigerator. This will help maintain its moisture and crunchiness for the perfect coleslaw texture.
- 2. Store your shredded carrots in a glass container with a small amount of water to keep them hydrated and prevent them from drying out. This will ensure they stay vibrant and add a pop of color to your coleslaw.
