Coleslaw

Submitted by United Church of God on Wed, 2011-05-11 10:18
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Description

Crisp cabbage and sweet and crunchy carrots come together in this traditional picnic favorite.

Summary

Yield
Servings
Source

Catherine Friend, Las Vegas, Nevada

Prep time30 minutes

Ingredients

8Cupcabbage (about 1 head, chopped)
1⁄4Cupcarrots (about 1 medium, shredded)
2Tablespoononion (minced)
1⁄3Cupgranulated sugar
1⁄2Teaspoonsalt
1⁄8Teaspoonpepper
1⁄4Cupmilk
1⁄2Cupmayonnaise
1⁄4Cupbuttermilk
1 1⁄2Tablespoonwhite vinegar
2 1⁄2Tablespoonlemon juice

Instructions

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

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United Church of God
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