Prep Time::10 mins
Total Time::10 mins
Servings::12
Yield::12 servings
Ingredients
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⅔ cup mayonnaise
½ cup buttermilk
⅓ cup white sugar
3 tablespoons low-fat milk
1 lemon, juiced
1 tablespoon extra-virgin olive oil
1 ½ tablespoons white wine vinegar
1 teaspoon garlic and herb seasoning blend (such as Mrs. Dash®)
½ teaspoon celery seed, crushed
½ teaspoon salt
⅛ teaspoon ground black pepper
Directions
Whisk mayonnaise, buttermilk, sugar, milk, lemon juice, olive oil, vinegar, garlic and herb seasoning blend, celery seed, salt, and black pepper together in a bowl until smooth and creamy. Cover the bowl with plastic wrap and refrigerate until ready to use.
To Make Coleslaw:
Combine 8 cups finely chopped cabbage, 1/4 cup shredded carrot, 1/4 cup thinly sliced red radish, and 2 whole green onions or 1/4 red onion, thinly sliced, in a large bowl. Stir in dressing until evenly coated. Cover and refrigerate for at least 4 hours.
Cook’s Note
We like to let the coleslaw sit overnight; it becomes even creamier and better-tasting.