Great Cole Slaw Recipe - Cooking Index
8 cups | 1168g / 41oz | Cabbage, finely chopped (about 1 head) |
1/4 cup | 27g / 1oz | Carrot, shredded (1 medium carrot) |
2 tablespoons | 30ml | Onion, minced |
1/3 cup | 65g / 2.3oz | Granulated sugar |
1/2 teaspoon | 2.5ml | Salt |
1/8 teaspoon | 0.6ml | Pepper |
1/4 cup | 59ml | Milk |
1/2 cup | 118ml | Mayonnaise |
1/4 cup | 59ml | Buttermilk |
1 1/2 tablespoons | 22ml | White vinegar |
2 1/2 tablespoons | 37ml | 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, carrots, and onion, and mix well.
4. Cover and refrigerate for at least 2 hours before serving.
Posted to the BBQ List on July 04, 1998 by Karl E. Moser (KE3NF) <[email protected]>
Source:
Bill Ackerman
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