Prep Time:
10 mins
Total Time:
10 mins
Servings:
12
Yield:
12 servings
Ingredients
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.
Nutrition Facts (per serving)
| 127 | Calories |
| 11g | Fat |
| 7g | Carbs |
| 1g | Protein |
