For the Slaw

• ⅓ head green cabbage
• ½ red onion
• 2 carrots, medium

For the Dressing

• ⅓ cup cider vinegar
• 4 tbsp rice wine vinegar
• ¼ cup simple syrup
• ¼ cup blended olive oil
• ¼ cup buttermilk
• ½ cup mayonnaise
• salt to taste
• black pepper to taste

1. Make the simple syrup by combining equal parts sugar and water in a small pot on the stove (1 cup each will do). Stir over low heat until the sugar just barely dissolves. Set aside to cool before using. Store extra simple syrup covered in the fridge for up to a week.
2. Shred the cabbage, onion, and carrots and place in a mixing bowl. Drizzle with a bit of oil and salt and let sit while making the dressing
3. In a separate bowl, create the dressing by combining the mayonnaise, vinegars and salt and pepper. Whisk together and drizzle in the buttermilk until a dressing consistency is reached
4. Add the simple syrup and taste. Adjust the seasoning with salt and pepper
5. Drizzle the dressing over the shredded vegetables and toss well. Cover and let sit for at least 30 minutes to allow the vegetables to soften and the flavors to develop. If desired, refrigerate for up to 3 days
6. Serve as a side to classic BBQ dishes or as a topping to a pulled pork sandwich