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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This is the best slaw recipe. It was printed in a local newspaper years ago. The recipe keeps well tightly covered up to 5 days. I like to make it the day before I plan to serve it. Ingredients:
6 cups of thinly sliced cabbage |
1/4 cup sugar |
1 cup shredded carrot |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup milk |
1 cup mayonnaise (i use reduced fat) |
1/2 cup buttermilk |
1/2 teaspoon celery seed |
2 -3 drops hot pepper sauce |
3 tablespoons instant minced onion |
Directions:
1. Combine cabbage, sugar, carrots, salt, pepper and milk. Cover and refrigerate about 15-20 minutes.
2. In a separate bowl, combine mayonnaise, buttermilk, celery seed, hot pepper sauce and dry onions.
3. Combine cabbage mixture and dressing mixture.
4. Refrigerate at least 1 hour before serving.
5. Drain some of the dressing and serve it separately for those who want a jucier slaw. The sugar and milk will draw out much of the natural juice in the cabbage while it chills.
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