CREAMY SUMMER COLESLAW
Steps:
- Stir mayonnaise, sugar, milk, lemon juice, vinegar, sour cream, black pepper, and cayenne pepper together in a small bowl.
- Shred cabbage, carrots, and onion in a food processor with grater attachment. Place vegetables in a large bowl and stir to combine.
- Stir mayonnaise mixture into cabbage mixture; cover and refrigerate for at least 2 hours and preferably overnight. Stir coleslaw before serving.
- Note: I use 2/3 green cabbage and 1/3 red cabbage.
- Note: For more zip, substitute apple cider vinegar for white vinegar.
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