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Chef Rose |
Chef Joe | |||||||||||
March 14, 2007 | ||||||||||||
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Ingredients |
Instructions |
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Be sure CABBAGE and CARROTS are chopped into very fine pieces about the size of rice. Combine Mayo, Sugar, Milk, Buttermilk, Lemon Juice, Vinegar, Salt and Pepper in a large bowl and beat until smooth. Add Cabbage, Carrots and Onion and mix well. Cover and refrigerate for at least 2 hours before serving. Yields 10-12 servings.
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