Coleslaw

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Title: Coleslaw
Categories: Salad
Yield: 8 Servings

8 c Cabbage; chopped very fine
1/4 c Carrot; shredded (1 md car.)
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 vinegar
2 1/2 tb Lemon juice

Be sure that 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. Mix well. Cover and refrigerate for at
least 2 hours before serving. (recipe credit: Maribeth Matthews)

Makes 8-10 servings.

Grayson Mathews Graduate Admissions Officer Graduate Division

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