- 8 cups finely chopped cabbage
- ¼ cup carrot, shredded
- 1/3 cup sugar
- ½ tsp salt
- 1/8 tsp pepper
- ¼ cup milk
- ½ cup mayonnaise
- ¼ cup buttermilk
- 1 ½ Tbsp white vinegar
- 2 ½ tbsp. lemon juice
Cut cabbage and carrots into small pieces about the size of rice kernels. In a salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Beat until smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate.
