Prep Time: 20 minutes

Serves: 8-10


This is a famous Coleslaw as seen on


  • 1 head green cabbage (8-10 cups)
  • 1 large carrots, peeled and finely shredded (hand-squeeze out any excess moisture completely)
  • 4 green onions
  • 2 teaspoons celery seeds (optional, or to taste)
  • 1 cup mayonnaise (Hellman’s is best, do not use salad dressing)
  • 1/4 cup milk (light cream even better)
  • 1/3 cup buttermilk
  • 2-3 tablespoons white vinegar
  • 3 tablespoons fresh lemon juice (use fresh only not bottled)
  • 1/3 cup white sugar plus 2 tablespoons white sugar
  • 1/2-1 teaspoon garlic powder
  • 1 teaspoon seasoning sat, or to taste
  • 1 teaspoon fresh ground black pepper, or to taste.


  1. In a food processor chop the cabbage into small pieces (should look like about the size of confetti) or shred the cabbage. Transfer to a large bowl.
  2. With a fine shredder, shred the peeled carrots, then hand-squeeze to remove as much moisture as possible; add to the bowl.
  3. Chop the green onion finely; add to the cabbage/carrot mixture along with the celery seed.
  4. Mix the three veggies all together with a wooden spoon.
  5. For the dressing; in a bowl whisk together all the dressing ingredients starting with the lower amounts then adding in and adjusting to suit taste but using 1/3 cup plus 2 tablespoons sugar.
  6. Pour over the veggies in the bowl, and mix well to combine.
  7. Store covered in the refrigerator for at least 8 hours or overnight (overnight is better) to blend flavors.
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