It should be chilled a bit before serving to let the flavors really come together, and if you ask me, it is really better the next day.
1 head of cabbage, finely shredded. (Use a food processor)
2 medium carrots finely shredded. (ditto)
1/3 c. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. mayo
1/4 c. buttermilk (Or use 1/4 c. milk + 1/4 tsp lemon juice or vinegar and let stand 5 minutes)
1 1/2 tsp. white vinegar
2 1/2 tsp. lemon juice.
1. Mix carrots and cabbage together in a large bowl.
2. In a small bowl, combine sugar, salt pepper, mayo, buttermilk, vinegar, and lemon juice. Pour over cabbage mixture and toss. Cover and refrigerate at least 2 hours before serving.
|Fresh cole slaw|
|A glimpse of one of our summer dinners:|
BLT's, corn on the cob, cole slaw, and watermelon.