| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Copycat, Salads |
1 |
Servings |
INGREDIENTS
| 8 |
c |
Cabbage, very fine chop |
| 1 3/8 |
c |
Milk |
| 1/4 |
c |
Carrot, shredded |
| 1/2 |
c |
Mayonnaise |
| 1/3 |
c |
Granulated Sugar |
| 1/4 |
c |
Buttermilk |
| 1/2 |
ts |
Salt |
| 1 1/2 |
tb |
White Vinegar |
| 1/8 |
ts |
Pepper |
| 2 1/2 |
tb |
Lemon Juice |
INSTRUCTIONS
Mix milk, mayonnaise, sugar, buttermilk, salt and lemon juice and beat
until smooth. Add the cabbage and carrots. Mix well.
Cover and refrigerate for at least 2 hrs. before serving.
The critical part of this cole slaw recipe is the flavor-enhancement period
prior to eating. Be absolutely certain the cole slaw sits in the 'fridge
for at least a couple of hrs. prior to serving for a great-tasting slaw.
Recipe by: Gloria Pitzer
Posted to EAT-L Digest 28 Feb 97 by Bill Spalding <billspa@ICANECT.NET> on
Mar 1, 1997.
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