I found this recipe on Recipezaar, by Kittencal. I've made a few minor tweaks (adjusted the sugar and celery seeds) but the recipe remains the best mayonnaise-based cole slaw I've made for my family. You don't have to make it the day before, but if you can refrigerate it for a few hours the flavors will really "marry" well. Forget the calories. Enjoy it in moderation. This is a classic cole slaw that I make with pulled pork or for any kind of side dish. It disappears fast! NOTE: Sometimes I make a batch of just the dressing. My husband makes small servings, throughout the week.
Adapted from foodiewife-kitchen.blogspot.com
head green cabbage (8 - 10 cups)
large carrot, peeled and finely shredded (hand-squeeze out any excess moisture completely)
NOTE: For a shorcut, I sometimes buy pre-shredded cole slaw mix. It works just fine.
green onions (or to taste)
teaspoons celery seeds (optional, or to taste)
cup mayonnaise (Hellman's or Best Foods)
cup milk (light cream even better)
tablespoons white vinegar
tablespoons fresh lemon juice (use fresh only, not bottled)
cup white sugar, plus
tablespoons white sugar*
teaspoon garlic powder
teaspoon seasoning salt or white salt (or to taste)
teaspoon fresh ground black pepper (or to taste)
NOTE: *I reduce the sugar, by adding half and adding more if needed. We like ours a little less sweet
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 mixing bowl. With a fine shredder, shred the peeled carrots; add to the cabbage in the bowl. NOTE: If using pre-chopped cole slaw blend, then skip all of the above steps! Chop the green onion finely; add to the cabbage/carrot mixture along with the celery seed. Mix the three veggies all together with a wooden spoon. For the dressing: In a medium glass 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. Pour over the veggies in the bowl, and mix well to combine. Store covered in the refrigerator for at least 8 hours or overnight (overnight is better) to blend flavors. FOR ONE 16-OUNCE PACKAGE COLESLAW MIX use the following amounts; 1/2 cup mayonnaise/ 2-1/2 tablespoons milk/ 2-1/2 tablespoons buttermilk/ 1-1/2 tablespoons vinegar/ 1-1/2 tablespoons fresh lemon juice/ 3-1/2 tablespoons sugar/ 1/2 teaspoon garlic powder/ 1/2 teaspoon seasoned salt, or to taste.