Remove any wilted outer leaves from the cabbage.
Cut the cabbage in half, then into quarters, and remove the core.
Use a sharp knife to finely chop the cabbage into small, rice-sized pieces. Alternatively, you can use a food processor with a chopping attachment to achieve an even finer consistency. The finer the cabbage, the better it will absorb the dressing.
Shred the carrot:
Peel the carrot and grate it using the large holes of a box grater. Make sure the carrot is shredded thin enough to blend well with the cabbage.
Mince the onion:
Use a sharp knife to finely mince the onion. You can adjust the amount depending on your preference for onion flavor, but 2 tablespoons will give a balanced flavor without overpowering the dish.
Step 2: Prepare the Dressing
Combine the wet ingredients:
In a large mixing bowl, add the mayonnaise, sugar, milk, and buttermilk.
Whisk or use a hand mixer to beat these ingredients together until smooth and creamy. The mixture should be well combined, with no lumps of mayonnaise.
Add the acidic ingredients:
ADVERTISEMENT
