This got rave reviews when served at Easter dinner.
- 8 cups finely chopped cabbage (about 1 head)
- 1/4 cup shredded carrot (1 medium carrot)
- 2 tbsp minced shallot
- 1/2 cup mayonnaise
- 1/3 cup granulated sugar (or Splenda)
- 1/4 cup milk
- 2 1/2 tbsp lemon juice
- 1 1/2 tbsp apple cider vinegar
- 1/2 tsp salt
- 1/8 tsp black pepper
- Large mixing bowl
- Small mixing bowl
Combine cabbage, carrot, and onion in large bowl.
Whisk together dressing ingredients in small bowl.
Pour dressing over cabbage mixture, combine, and let sit overnight in refrigerator for best flavor.
I've used skim or 2% milk.
I prefer making the dressing the night before (kept in a covered bowl in refrigerator) so it has time to meld the flavors.