Cole Slaw

Today I share a very good recipe for slaw.  I've never been one to make Cole Slaw frequently but this recipe you will love.  Locally we have lots of restaurants that serve it with so many dishes.  I have to say one thing.  When it is good it is good but when it is bad it is bad!  This you will like.


I will give you some important Tips in making slaw and it is *be very sure that you have an excellent tasting cabbage.*  I find mine locally grown.  This one was found at  McLeod Farms in McBee, South Carolina. It was delicious!  I gave Carly one to steam and it also was delicious!  If you use a bland run of the mill cabbage your slaw will be bland and pretty tasteless.  *Use a very good buttermilk.*  *I advise chopping the cabbage and carrots in a food processor for the best results.*  I find that when they are grated they become too mushy in texture and your slaw won't hold up as well.

COLE SLAW

Ingredients

• 1 Extra Large or 2 Regular Cabbage to make 8 1/4 Cups approximately chopped.
• 1/2 Cup Chopped Carrots
• 1 - 2 Teaspoons Yellow Onion Chopped Finely
• 1/8 Cup Whole Milk
• 3/4 Cup Buttermilk
• 1/2 Cup Duke's Mayonnaise
• 3/4 Teaspoon Salt
• 1/8 Teaspoon Black Pepper
• 1/3 Cup Sugar
• 2 Tablespoons Fresh Lemon Juice

Directions
Chop cabbage and carrots.  Chop/mince the onion finely.
Mix all of the ingredients well in a large bowl.
Cover and refrigerate overnight if possible or at least for a few hours.  This improves the taste.

Enjoy!