Tangy Coleslaw

I like my coleslaw to have some zip, but still be slightly sweet. Still working on it, but this is pretty good. I make my own buttermilk, rather than buy it. My substitution's bible is wonderful.

• Ready In: 4 hrs 15 mins
• Serves: 12
• Yields: 3-4 cups

Ingredients

• 1 (14 ounce) bag  coleslaw mix
• 1 -2  tablespoon shallot, minced
• 3⁄4 teaspoon celery seed
• 3⁄4 teaspoon salt
• 3⁄8 teaspoon black pepper
• 4  teaspoons sugar
• 1  teaspoon red wine vinegar
• 1 1⁄2 teaspoons white vinegar
• 2  teaspoons lemon juice
• 1⁄4 cup buttermilk
• 1⁄4 cup milk
• 1  cup mayonnaise

Directions

1. Mix shallot through mayo in a large mixing bowl.
2. Add coleslaw mix, and toss to combine. Store, covered, in the refrigerator.
3. Allow to sit at least 4 hours to slump up the cabbage.
4. Serve and enjoy.