Cole Slaw 2

Yields: 10 - 12 servings

8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

  1. Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).
  2. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth.
  3. Add the cabbage and carrots and mix well.
  4. Cover and refrigerate for at least 2 hours before serving.

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