Coleslaw

• 1 head green cabbage (8-10 cups)
• 1 large carrot, peeled and finely shredded (hand-squeeze out any excess moisture completely)
• 2 -4 green onions (or to taste)
• 2 teaspoons celery seeds (optional, or to taste)

• 1 cup mayonnaise (Hellman's is best, do not use salad dressing)
• 1/3 cup milk (light cream even better)
• 1/3 cup buttermilk
• 2 -3 tablespoons white vinegar
• 3 tablespoons  lemon juice 
• 1/3 cup white sugar, plus
• 2 tablespoons white sugar
• 1/2-1 teaspoon garlic powder
• 1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt (or to taste)
• 1/2 teaspoon fresh ground black pepper (or to taste)

Directions:

1. 1
   In a food processor chop the cabbage into small pieces (should look like about the size of confetti) or shred the cabbage.
2. 2
   Transfer to a large mixing bowl.
3. 3
   With a fine shredder, shred the peeled carrots; add to the cabbage in the bowl.
4. 4
   Chop the green onion finely; add to the cabbage/carrot mixture along with the celery seed.
5. 5
   Mix the three veggies all together with a wooden spoon.
6. 6
   To make the dressing: in a medium glass bowl whisk together all the dressing ingredients starting with the lower amounts then adding in and adjusting to suit taste but using 1/3 cup plus 2 tablespoons sugar.
7. 7
   Pour over the veggies in the bowl, and mix well to combine.
8. 8
   Store covered in the refrigerator for at least 8 hours or overnight (overnight is better) to blend flavors.
9. 9
   FOR ONE 16-OUNCE PACKAGE COLESLAW MIX use the following amounts; 1/2 cup mayonnaise/ 2-1/2 tablespoons milk/ 2-1/2 tablespoons buttermilk/ 1-1/2 tablespoons vinegar/ 1-1/2 tablespoons fresh lemon juice/ 3-1/2 tablespoons sugar/ 1/2 teaspoon garlic powder/ 1/2 teaspoon seasoned salt, or to taste.