Ingredient 6 Servings 6 Servings
cabbage 1 lb. (about a half-head) 450g (about a half-head)
carrot ¼ lb. 100g
salt ½ tsp. ½ tsp.
milk 2 Tbsp. 2 Tbsp.
mayonnaise ¼ cup ¼ cup
buttermilk ¼ cup ¼ cup
white wine vinegar 2 tsp. 2 tsp.
sugar 2½ Tbsp. 2½ Tbsp.
salt ¼ tsp. ¼ tsp.
pepper to taste to taste
lemon juice 1⅓ Tbsp. 1⅓ Tbsp.

This classic cabbage and carrot cole slaw is relatively mild and crunchy, with just a hint of sweetness.


  1. Chop cabbage.
    Chop the cabbage into roughly 5mm (¼") bits (rougher or finer if you prefer).
  2. Salt cabbage.
    Put chopped cabbage in a bowl and sprinkle with about a half-teaspoon of salt, then toss. Let it sit for a while, until some water starts to come out of the cabbage. Squeeze as much water as you can out of the cabbage and transfer it to another bowl.
  3. Peel and chop carrot.
    Peel the carrot and chop it into short, thin strips.
  4. Prepare dressing.
    Mix all the dressing ingredients in a bowl.
  5. Mix everything together.
    Toss the cabbage, carrot, and dressing together well, then put in the refrigerator for 2-3 hours to marinate.


  • Coleslaw actually gets better if it’s given longer to sit; overnight is best.