Ingredients:

  • 800g green cabbage, core removed
  • 50g carrot, peeled
  • 2 tbsp yellow onion, very finely minced
  • 120g light or avocado oil mayonnaise
  • 50g granulated sugar
  • 60ml 1% milk
  • 60ml low-fat buttermilk
  • 15ml fresh lemon juice
  • 7.5ml distilled white vinegar
  • 0.5 tsp fine sea salt
  • 0.125 tsp cracked black pepper

Instructions:

  1. Prep the cabbage. Remove the outer leaves and the tough inner core. Cut the 800g of cabbage into large chunks.
  2. Achieve the micro chop. Place chunks in a food processor and pulse 8-10 times. Stop when it looks like coarse rice. Note: Over processing will turn it into a watery smoothie.
  3. Prepare the carrot. Grate the 50g of carrot using the smallest holes on a box grater.
  4. Mince the onion. Finely mince the 2 tbsp of yellow onion until it is almost a liquid paste.
  5. Whisk the base. In a large bowl, combine 120g mayo and 50g sugar. Whisk until the sugar begins to dissolve.
  6. Add the liquids. Pour in 60ml milk, 60ml buttermilk, 15ml lemon juice, and 7.5ml vinegar.
  7. Season the dressing. Add 0.5 tsp salt and 0.125 tsp pepper. Whisk until the dressing is completely silky and smooth.
  8. Combine ingredients. Add the processed cabbage, carrot, and onion into the dressing bowl.
  9. Fold gently. Use a spatula to fold the vegetables into the liquid until every piece is coated.
  10. The cold cure. Cover and refrigerate for 4 hours. This is when the flavors marry and the cabbage softens.