50+ Friends Club Cookbook
Salads and Dressings
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Coleslaw
From the Kitchen of:
Paz
8
cups
Finely chopped cabbage
1/4
cup
Carrot, shredded
1/3
cup
Sugar
1/2
tsp.
Salt
1/8
tsp.
Pepper
1/4
cup
Milk
1/2
cup
Mayonaise
1/4
cup
Buttermilk
1 1/2
Tbsp.
White vinegar
2 1/2
Tbsp.
Lemon juice
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, mayonaise, 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.