- 1/2 cup mayonnaise
- 1/3 cup buttermilk
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 3 1/2 tablespoons granulated sugar
- 1 teaspoon celery salt
- 4 cups shredded white cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrot
- In a large bowl, whisk together mayonnaise, buttermilk, vinegar, mustard, sugar and celery salt.
- Add the shredded vegetables to the mayonnaise mixture and stir to combine. Allow to chill for at least 1 hour or overnight before serving.