FBC Cole Slaw

By: Mary Anne Stocum


Ingredients:

8 cups Shredded Cabbage
1/4 cup Carrot, shredded
1/3 cup Sugar
1/2 tsp Salt
1/8 tsp Pepper
1/4 cup Milk
1/2 cup Mayonaise
1/4 cup Buttermilk
1 1/2 tbsp White Vinegar
2 1/2 tbsp Lemon Juice

Preparations:

Combine cabbage and carrots in a large salad bowl. Mix remaining
ingredients together and combine thoroughly. Pour liquid ingredients
over cabbage and carrots and stir. Refrigerate at least 2 hours before
serving (overnight is better). Stir well before serving.