1 medium head green cabbage, finely sliced

¼ to ½ sweet onion, finely chopped

1 large carrot, peeled and grated

¼ cup chopped fresh parsley leaves (optional)

2-3 radishes sliced thin (optional)

⅛ cup Morton’s coarse kosher salt

½ cup mayonnaise

⅓ cup sugar

¼ cup milk

¼ cup buttermilk

2½ tablespoons lemon juice

1½ tablespoons vinegar

⅛ teaspoon black pepper

¼ tsp celery seed



Dodge the Birdie!

  1. In a food processor or by hand, finely chop cabbage and carrot.
  2. Add with chopped onion, parsley, and radish slices in a large bowl.
  3. Sprinkle with ⅛ cup salt and toss to combine. Let rest five minutes, then rinse thoroughly under cold running water.
  4. Transfer slaw mix to a salad spinner and spin dry. Return to large bowl and set aside.
  5. Combine liquid ingredients in a separate bowl until well mixed.
  6. Pour over cabbage and carrot mixture mixing well.
  7. Cover and refrigerate at least overnight to let flavors meld and come together.