Dark's Kitchen
Serves 8-10

2 10 oz. bags shredded cabbage
1/2 red cabbage, shredded
2 large carrots, shredded
2/3 C mayonnaise
1/3 C buttermilk
1/3 C sugar
2 Tbsp apple cider vinegar
1 Tbsp lemon juice
1 Tbsp dry mustard
1 tsp celery salt
kosher salt and freshly ground pepper, to taste


Mix cabbages and carrots in a large bowl. Set aside.

In a separate bowl, whisk mayonnaise, buttermilk, vinegar, and lemon juice, until combined.

Stir in sugar, dry mustard, and celery salt. Mix until smooth. Season with salt and pepper.

Taste and adjust seasoning, if necessary.

Combine with cabbage and carrots until thoroughly coated.

Cover with plastic wrap and refrigerate for 2 hours prior to serving.
Cole Slaw
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