| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Salads, Copycat |
1 |
Servings |
INGREDIENTS
|
|
-Patricia Dwigans fwds07a- |
| 8 |
c |
Cabbage; very finely chopped, 1 head |
| 1 |
md |
Carrot; shredded, 1/4 cup |
| 1/3 |
c |
Granulated 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 vineagar |
| 2 1/2 |
tb |
Lemon juice |
INSTRUCTIONS
Be sure the cabbage and carrots are chopped up into very fine pieces about
the size of rice kernels. Combine the sugar, salt, pepper milk, mayonnaise,
buttermilk, vinegar and lemon juice and beat until smooth.
Add the cabbage and carrots and mix well. Cover and refrigerate for at
least 2 hours before serving. Be absolutely certain the slaw sits in the
refrigerator for at laest a couple of hours prior to serving for a blending
of flavors.
Posted to MC-Recipe Digest V1 #489 by Bobbi Zee <zpegasus@tsrcom.com> on
Mar 1, 1997.
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