Monday, May 18, 2009

Elizabeth's Coleslaw

Click here to find out who Elizabeth is...."
Elizabeth's Coleslaw
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

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