sketch of Bob above the Coleslaw recipe.

COLESLAW (From Diane at the Holiday Market in Canton)

1 head sliced cabbage or 1 bag (16 oz.) shredded cabbage
1/2 c. sugar
1/2 t. salt
1/8 t. pepper
1/4 c. buttermilk
1/4 c. skim milk
1/2 c. mayonnaise
1 1/2 T. vinegar
2 1/2 T. lemon juice
1/2 t. celery seed

Mix well and toss with the cabbage. Refrigerate the coleslaw at least 2 hours before serving.

(serves 8)


Coleslaw recipe is published in our June, 2009 Menu Minder, Issue #308.