Ingredients
- 8 c Cabbage finely chopped
- 1/4 c Carrot shredded
- 1/3 c Sugar
- 1/2 ts Salt
- 1/8 ts Pepper
- 1/4 c Milk
- 1/2 c Mayonnaise
- 1/4 c Buttermilk
- 1 1/2 tb White vinegar
- 2 1/2 tb Lemon juice
Directions
Cut cabbage and carrots into small pieces about the size of rice kernels. (The food processor is great for this!) In salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Beat until smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate for at least 2 hours before serving. Serves 6 to 8.
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Submitted 6/13/05.
Source: Dan Garpow
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
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