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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Pat Dwigans
Servings: 8
8 cups shredded cabbage
¼ cup shredded carrots
⅓ cup sugar
½ teaspoon salt
⅛ teaspoon pepper
¼ cup milk
½ cup mayonnaise
¼ cup buttermilk
1 ½ tablespoons vinegar
2 ½ tablespoons lemon juice
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.