8 cups chopped cabbage (one head)
½ cup shredded carrot (I normally do not use carrots, but some people like it)
1/3 cup sugar
½ tsp salt
1/8 tsp pepper
¼ cup sweet or dill pickle relish or to taste (I normally make two kinds of cole slaw—one
with sweet relish and one with dill relish)
¼ cup milk
½ cup mayonnaise
¼ cup buttermilk
1 ½ T white vinegar
2 ½ T lemon juice
Combine
sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, lemon
juice, and pickle relish; mix until smooth. Add cabbage and carrots (if
using) and mix well. Cover and refrigerate about two hours before
serving. This cole slaw can be converted to barbeque slaw.
Cheryl Waters
