For the dressing: Whisk together the mayonnaise, buttermilk, lemon juice, cider vinegar, distilled vinegar, canola oil and sugar in a medium bowl. Add the salt, pepper, celery seeds, onion powder and granulated garlic; combine well.
For the slaw: Combine the shredded cabbage and carrots in a large bowl. Slowly add dressing, just enough to lightly coat the vegetables, and toss well. Taste, and add more dressing if desired. Refrigerate for at least 1 hour before serving.
Cook's Note: This makes more dressing than needed, but the dressing keeps for weeks in refrigerator. It also makes a great snack dip for raw veggies.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.