Yield: 1 Servings
|8 cups||Cabbage -- finely chopped|
|¼ cup||Carrot -- shredded|
|1½ tablespoon||White vinegar|
|2½ tablespoon||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, mayonnaise, 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. Serves 6 to 8. Recipe By : Dan Garpow