What Makes This Recipe Awesome
Recipe: https://recipestripper.com/recipes/59df256c-56c1-407c-b6a6-f556a2b527d2
Original source: https://www.copycatkitchen.com/copycat-raising-canes-coleslaw-recipe/

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