Killer Coleslaw

Killer Coleslaw

This coleslaw MUST stay in the fridge for the stated time in order to blend the flavors.


1 head green cabbage (9-10 cups)
1 large carrot, peeled and finely shredded
1/4 cup chopped green onions, to taste (use only green onion)
2 teaspoons celery seeds, to taste


1 cup mayonnaise (Hellman’s is best, do not use salad dressing)
1/2 cup half-and-half cream
1/2 cup buttermilk
3 tablespoons white vinegar
1/4 cup fresh lemon juice
1/3 cup white sugar, plus
2 tablespoons white sugar
1/2-1 teaspoon garlic powder
salt and pepper, to taste

Yield: 8-10 servings

In a food processor, CHOP (do not shred) the cabbage into small pieces (should look like about the size of confetti).

Transfer to a large mixing bowl. With a fine shredder, shred the peeled carrots; add to the cabbage in the bowl.

Chop the green onion finely; add to the cabbage/carrot mixture along with the celery seed.

Mix the three veggies all together with a wooden spoon.

To make the dressing: In a medium glass bowl, whisk together all the dressing ingredients (adjusting to suit taste).

Pour over the veggies in the bowl, and mix well to combine.

Store covered in the refrigerator for 8-10 hours or overnight (overnight is better!) to blend flavours.

B-man :wink: