The version sold in the fried chicken stores is too sweet for my taste so I’ve dialed back the sugar; the original/copycat recipe can be found here. Out of laziness I’ve scaled the ingredients for a 14-ounce bag of prepared supermarket cole slaw mix; double measurements if using a full head of shredded or chopped cabbage. 6-8 servings.
14-oz bag shredded cole slaw mix
1 T sugar
¼ t Kosher salt
1/8 t black pepper
¼ c mayonnaise
2 T buttermilk
2 T whole milk*
2 1/2 t white vinegar
2 ½ t lemon juice
Method: Mix dressing ingredients in a serving bowl and stir till sugar is dissolved. Add cole slaw mix and mix well. Refrigerate at least 2 hours before serving.
* You can use low-fat milk if that’s what you have and add a bit of extra mayo.