Copycat KFC Coleslaw

• 1 small head green cabbage (about 1 1/2 lb), cored and quartered
• 1 large carrot, peeled
• 1/2 cup mayonnaise
• 1/4 cup buttermilk
• 1/3 cup granulated sugar
• 2 tbsp fresh lemon juice
• 1 tbsp white vinegar
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1

   Cut the cabbage into chunks. Pulse in a food processor in small batches, 6 to 8 quick pulses, until finely minced into pieces about 1/4 inch. Do not turn it to mush.

2. 2

   Pulse the carrot in the processor until finely minced and combine with the cabbage in a large bowl.

3. 3

   Whisk the mayonnaise, buttermilk, sugar, lemon juice, vinegar, salt, and pepper until the sugar dissolves and the dressing is smooth.

4. 4

   Pour the dressing over the cabbage and toss until evenly coated.

5. 5

   Cover and refrigerate for at least 2 hours, stirring once, so the cabbage softens and the flavors blend.

6. 6

   Stir again and taste. Add a pinch of salt or a little more sugar if needed, then serve cold.