First, add the shredded coleslaw mix to a food processor and pulse it a few times to chop finer. Not too fine though, then add to a medium or large mixing bowl.
Then, peel and grate the shallot into the coleslaw mix.
Next, in another small mixing bowl, add the sugar, mayonnaise, buttermilk, milk, lemon juice, and vinegar. Use a whisk to mix it well.
After that, pour into the coleslaw mix and stir well to combine.
Finally, add the salt and pepper then stir again.
Last, cover and refrigerate until ready to serve. Upon serving, give another good stir and strain from the dressing.
This coleslaw will need to be stored in an airtight container in the refrigerator for up to 5 days.You can do so many different things with this recipe. Your leftover coleslaw will be great to add to other meals throughout the week. I love adding my leftover coleslaw to tacos and pulled pork sandwiches.
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.