Cole Slaw

 I grew up in Michigan and Summer Picnics always included Potato Salad and Cole Slaw. 

Here's what you'll need:

Food Processor with Shredding Disc.

A Large Mixing Bowl

1 Head of Cabbage finely shredded  and chopped into small pieces with a Chef's Knife to make 8 Cups. If the head of cabbage is dense enough to add slices to the Food Processor then do that, otherwise if it's a Loose Head, which I've experienced, it's difficult to Shred so I just Cut it with a Chef's Knife.

3/4  C  Shredded Carrot in the Food Processor.

1/2 C finely diced  Onion.

1/2 C Mayonnaise

1/3 C Granulated Sugar

1/4 C Buttermilk

2 1/2 TBS Lemon Juice (Fresh is Best)

1 1/2 TBS White Vinegar

 1 tsp Salt

1 tsp Black Pepper

Instructions:

In a Large Mixing Bowl:

Mayonnaise

Sugar

Buttermilk

Lemon Juice

Vinegar

Salt

Pepper

Whisk to Combine until Creamy Smooth.

Add:

Cabbage

Carrot

Onion

Stir by Hand to Combine well.

Cover and Refrigerate at least 2 Hours before serving, or it will taste even better overnight.

Stir well before serving.

Enjoy!

Peace in the Kitchen!

1/2 cup mayonnaise 1/3 cup sugar 1/4 cup milk 1/4 cup buttermilk 2 1/2 tablespoons lemon juice 1 1/2 tablespoons white vinegar 1/2 teaspoon salt 1/8 teaspoon pepper 8 cups finely chopped cabbage (approx. 1 head) 1/4 cup shredded carrot (1 medium carrot) 2 tablespoons minced onion Directions: * Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice) * Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth * Add cabbage, carrots, and onions. Mix well. * Cover and refrigerate for at least 2 hours, if you let it sit over night it's even better.

Enjoy!
Peace in the Kitchen!