Coleslaw by Papajoe for Your BBQ Sandwiches

Ingredients

• ½ large head cabbage, thinly sliced
• ½ cup finely shredded carrots
• ½ cup creamy salad dressing (such as Miracle Whip®)
• ½ cup mayonnaise (such as Duke's®)
• ¼ cup buttermilk
• ¼ cup sour cream
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
• 1 ½ teaspoons salt, or more to taste
• 1 teaspoon basil pesto
• 1 teaspoon Dijon mustard
• 1 teaspoon ground cayenne pepper
• 1 teaspoon celery seed
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• ½ teaspoon garlic powder

Directions

In a big bowl, mix together the cabbage and carrots until they’re well combined. In a separate bowl, whisk together the creamy salad dressing, mayonnaise, buttermilk, sour cream, honey, apple cider vinegar, lemon juice, salt, basil pesto, mustard, cayenne pepper, celery seed, onion powder, black pepper, and garlic powder until the mixture is smooth and creamy. Pour about half of the dressing over the cabbage and carrots, then toss everything gently to coat. Keep adding the rest of the dressing little by little, mixing as you go, until the coleslaw reaches the consistency you like. Cover the bowl with plastic wrap and pop it in the fridge for at least three hours so all the flavors can meld together nicely.