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Printable version Printable version with picture
Source : Clone recipes
- 8 cups finely chopped cabbage
- 1/4 cup carrot, shredded
- 1/3 cup sugar
- 1/2 teas. salt
- 1/8 teas. pepper
- 1/4 cup milk
- 1/2 cup mayonaise
- 1/4 cup buttermilk
- 1 1/2 tbls. white vinegar
- 2 1/2 tbls. 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.
CommentsServes 6 to 8.
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