½ C Mayonnaise ½ t salt
1/3 C granulated sugar ¼ t freshly ground pepper
¼ C milk 8 C finely chopped cabbage (1 head)
¼ C buttermilk ¼ C shredded carrot (1 med)
2 ½ T lemon juice 2 T minced onion
1 ½ T white vinegar
Chop cabbage and carrots very finely.
Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in a large bowl and beat until smooth.
Add the cabbage, carrots, and onion and mix well. Cover and refrigerate for at least 2 hours before serving.
This coleslaw is lip-smacking good! You may as well get on out to the kitchen now and start shredding. I know you want some now. After you’ve had your fill come on back and leave a comment to tell me how you like this interesting recipe. Sometimes I like to pile some coleslaw onto my hotdogs! Messy as hell to eat, but it sure is good!
For a ‘different’ take, make up a batch of Ranch salad dressing and use it in place of the mayonnaise. I really like it, and make it that way about half the time.
Just a quick little historical note; coleslaw is originally an Irish dish. They used to make it at the end of the month, using leftover veggies and cream (got that little tidbit from Wikipedia).