Ingredients

• Dressing
• 3/4 cup mayonnaise
• 1/2 cup buttermilk
• 3 tablespoons lemon juice
• 3 tablespoons apple cider vinegar
• 4 tablespoons distilled vinegar
• 1/3 cup canola oil
• 1/4 cup granulated sugar
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon celery seeds
• 1/2 teaspoon onion powder
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon mustard powder
• Slaw
• 1 large head green cabbage, finely shredded (a food processor or mandoline works well)
• 1 large carrot, finely shredded, rinsed and drained (so the color doesn't transfer to the slaw)

Instructions

1. For the dressing: Whisk together the mayonnaise, buttermilk, lemon juice, cider vinegar, distilled vinegar, canola oil and sugar in a medium bowl. Add the salt, pepper, celery seeds, onion powder and granulated garlic; combine well.
2. For the slaw: Combine the shredded cabbage and carrots in a large bowl. Slowly add dressing, just enough to lightly coat the vegetables, and toss well. Taste, and add more dressing if desired. Refrigerate for at least 1 hour before serving.