Creamy and tangy take on a summer classic cabbage salad recipe.

Ingredients:
1 medium head cabbage, shredded
2 medium carrot, grated
1 tsp (5 mL) celery seeds
⅓ cup (75 mL) granulated sugar
½ tsp (2 mL) salt
¼ tsp (1 mL) pepper
¼ cup (50 mL) milk
½ cup (125 mL) mayonnaise
3 Tbsp (45 mL) buttermilk
2 Tbsp (30 mL) white vinegar
3 Tbsp (45 mL) lemon juice

Method:
Combine prepared cabbage and carrot in a large bowl. Toss with celery seeds. Whisk together the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Pour over cabbage mixture and blend well. Cover and refrigerate for at least 2 hours before serving.
Serves 6 to 8.