Coleslaw Salad

The Colonel's Secret Recipe

This is as close as you will ever get from the original recipe

Serves 8

4 cups finely diced cabbage (about 1/2 head)

4 diced carrots

1 onions

21/2 tbsp granulated sugar

2 tbsp milk

4 tbsp mayonnaise

2 tbsp buttermilk

3/4 tbs white vinegar

11/4 tbs lemon juice

½ teaspoon salt

1/8 teaspoon pepper

Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice and beat until smooth.
Add the cabbage, onions and carrots and mix well. Cover and refrigerate for at least 2 hours before serving.

TIPS

* You can chop all the vegetables at once in a food processor. Just add the dressing.

* You can freeze the rest of the buttermilk in an ice tray. Use 2 blocks for the next time you make the coleslaw salad. Defrost in microwave.

* Coleslaw can keep fresh in the fridge for few days.

FRIENDS