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Clean recipe · copycatkitchen.com

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Original recipe: copycatkitchen.com

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Ingredients

  1. Coleslaw mix: 6 cups finely shredded green cabbage (or a 14–16 oz bag) + 1/2 cup shredded carrot
  2. Mayonnaise: 3/4 cup (full-fat for best texture)
  3. Buttermilk: 1/4 cup (or substitute: 1/4 cup milk + 1 tsp lemon juice, rested 5 minutes)
  4. Granulated sugar: 2 tablespoons
  5. Apple cider vinegar: 1 tablespoon (white vinegar also works; cider adds roundness)
  6. Lemon juice: 1 teaspoon (fresh is best)
  7. Dijon mustard: 1/2 teaspoon (for subtle depth; optional but recommended)
  8. Onion: 2 tablespoons very finely minced or grated (or 1 teaspoon onion powder)
  9. Celery salt: 1/2 teaspoon
  10. Kosher salt: 1/2 teaspoon, plus more to taste
  11. Black pepper: 1/4 teaspoon, freshly ground

Instructions

  1. Prep the veg: If not using bagged mix, finely shred cabbage and carrot.Aim for thin, short strands—think confetti, not ribbons.
  2. Whisk the dressing: In a large bowl, combine mayonnaise, buttermilk, sugar, vinegar, lemon juice, Dijon, onion, celery salt, kosher salt, and pepper. Whisk until smooth and glossy.
  3. Taste-test the base: The dressing should be slightly sweet, tangy, and well-seasoned. Adjust salt, sugar, or vinegar to your preference before adding cabbage.
  4. Combine: Add the cabbage and carrot to the bowl.Toss thoroughly until every strand is lightly coated—no dry pockets.
  5. Chill: Cover and refrigerate at least 1 hour, ideally 3–4 hours. This rest is where the flavor marries and the slaw tenderizes slightly.
  6. Final check: Stir before serving. If it seems stiff after chilling, add 1–2 teaspoons buttermilk to loosen. Adjust salt or a pinch of sugar if needed.
  7. Serve cold: Pair with fried chicken, sandwiches, sliders, or—let’s be honest—eat it straight from the bowl.