Step by step

Method

4 steps

1. 1

   Finely shred 8 cups green cabbage (a food processor or sharp knife) and shred ¼ cup carrot. The finer the shred, the closer you get to that classic creamy texture.

2. 2

   In a bowl, whisk ⅓ cup mayonnaise, ¼ cup buttermilk (or milk + 1 teaspoon vinegar), ⅓ cup sugar, 2 tablespoons lemon juice, 1½ tablespoons white vinegar, ½ teaspoon salt, and ⅛ teaspoon black pepper until the sugar fully dissolves and the dressing looks smooth and pale.

3. 3

   Pour the dressing over the cabbage and carrot. Mix thoroughly so every shred is coated — it will look a little wet at first; that's what you want.

4. 4

   Cover and refrigerate at least 2 hours (overnight is better) so the cabbage softens and the dressing thickens. Stir and taste before serving; add a pinch of sugar or a splash of vinegar if it needs balance. You want creamy, finely shredded coleslaw with a sweet-tangy dressing that clings — not watery cabbage soup or a dry underdressed pile.