• ⅔ cup mayonnaise
  • ½ cup buttermilk
  • ⅓ cup white sugar
  • 3 tablespoons low-fat milk
  • 1lemon, juiced
  • 1 tablespoon extra-virgin olive oil
  • 1 ½ tablespoons white wine vinegar
  • 1 teaspoon garlic and herb seasoning blend (such as Mrs. Dash®)
  • ½ teaspoon celery seed, crushed
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • Directions

  • Step 1

    Whisk mayonnaise, buttermilk, sugar, milk, lemon juice, olive oil, vinegar, garlic and herb seasoning blend, celery seed, salt, and black pepper together in a bowl until smooth and creamy. Cover the bowl with plastic wrap and refrigerate until ready to use.


  • Cook's Note:

    My vegetables for coleslaw are: 8 cups finely chopped cabbage, 1/4 cup shredded carrot, 1/4 cup thinly sliced red radish, 2 whole green onions or 1/4 red onion, thinly sliced. Mix cabbage, carrots, red radishes, and onions. Stir dressing in to your vegetables and mix well. Cover and refrigerate for at least 4 hours. We like it better if I let it sit overnight; it becomes even creamier and better-tasting.

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