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| A
food processor makes quick mincemeat of cabbage and carrots.
But be careful; just pulse the processor a few times until the
cabbage and carrot are finely chopped, but not pulverized into
a fine, wet, paste. |
| M |
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| 4
cups finely chopped cabbage |
|
¼
cup milk |
| 1
carrot, peeled, finely chopped |
|
½
cup mayonnaise |
| 2
tbsp. dried, minced onion |
|
¼
cup buttermilk |
| ¼
cup sugar |
|
1
tbsp. white vinegar |
| ½
tsp. salt |
|
2
tbsp. lemon juice |
| ½
tsp. black pepper |
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| M |
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| Place
the dried onion, sugar, salt, pepper, milk, mayonnaise, buttermilk,
vinegar and lemon juice into a large bowl. Whisk the mixture
to combine the ingredients. Add the chopped cabbage and carrot
to the dressing and thoroughly mix the ingredients together.
Cover
the bowl and refrigerate the coleslaw at least two hours before
serving.
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