Recipe

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• 1 carrot; shredded
• 1 medium head of cabbage; shredded
• dressing
• 1 tsp onion powder
• 3 tbsp white sugar
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/4 cup milk
• 1/2 cup mayonnaise
• 1/4 cup buttermilk
• 1 1/2 tbsp white wine vinegar
• 2 1/2 tbsp lemon juice

• 1 In a screw-top jar, shake together the dressing ingredients.
• 2 In a large bowl, combine the shredded carrot and cabbage.
• 3 Pour dressing over carrot and cabbage mixture, using only as much as you need until you reach the right consistency.
• 4 Chill the coleslaw for 1 hour and refrigerate the remaining dressing for future use.
• 5 Note: You can also use a 16-oz package of coleslaw mix instead of shredded carrot and cabbage.