Finely shred the green cabbage and grate the carrot. You can use a box grater or a food processor for a quick prep. Place them in a large mixing bowl.
2. Make the Dressing:
In a separate bowl, combine the mayonnaise, milk, buttermilk, lemon juice, apple cider vinegar, sugar, salt, pepper, and mustard powder (if using).
Whisk until the dressing is smooth and well-combined. Taste and adjust the seasoning as needed – you might want it a little sweeter or tangier depending on your preferences.
3. Toss Everything Together:
Pour the dressing over the shredded cabbage and carrots. Toss everything together until the cabbage and carrots are evenly coated in the dressing.
4. Refrigerate:
Cover the bowl and refrigerate the coleslaw for at least 2-3 hours, or overnight if you can. The longer it sits, the better the flavors meld together.
5. Serve:
Once chilled and the flavors have developed, give it a quick stir and serve with your favorite meal!
À propos
Je suis Mamie Henriette Bordier et je vis en Périgord. Pendant cinquante ans, j'ai fait pousser mon potager, mes rosiers et les herbes du jardin. Aujourd'hui, je partage ici tout ce que la terre m'a appris.
