6 - 8 servings
2 hours 10 minutes
Chef Tom Fraker
This is a great salad for that BBQ or picnic!
8 cups Napa cabbage, shredded
⅛ cup organic carrots, shredded
2 tablespoons Maui onions, minced
⅓ cup granulated sugar
½ teaspoon kosher salt
⅛ teaspoon Melissa's Spice Grinders, use Rainbow Peppercorns
¼ cup milk
½ cup real mayonnaise
¼ cup buttermilk
1½ tablespoons red wine vinegar
1 tablespoon white vinegar
2½ tablespoons lemon juice
Combine sugar, salt, pepper, milk, mayonnaise, buttermilk, both vinegars, and lemon juice in a large bowl and beat until smooth.
Add cabbage, carrots, and onion; mix well.
Cover and refrigerate for at least 2 hours before serving.