1 head cabbaged shredded
¼ purple cabbage shredded
1 carrot shredded
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white wine vinegar
2 1/2 tablespoons lemon juice
1/3 cup white sugar
1/2 teaspoon celery seeds
1/2 teaspoon salt
1/8 teaspoon ground black pepper
- Peel and wash carrots. Chop off ends and discard.
- Cut cabbage into pieces small enough to go in a food processor. Shred cabbage, purple cabbage and carrot with the food processor with the shredder attachment. Combine shredded ingredients in a large bowl.
- In a small bowl, combine milk, mayonnaise, buttermilk, white wine vinegar, lemon juice, sugar, celery seeds, salt, and pepper. Mix until smooth.
- Pour mixture over the cabbage and carrots, and mix well. Cover and chill in the refrigerator until ready to serve.