- 3 cups shredded cabbage
- 1/2 cup finely shredded carrots
- 2 TB sugar
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/4 cup milk
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1/4 tsp celery seed
- 2 drops Tabasco hot pepper sauce
- 1 TB dry minced onion
Combine first 6 ingredients mixing thoroughly but lightly in roomy bowl. Combine remaining ingredients in small bowl and saturate the cabbage mixture in this dressing mixture.
Cover and refrigerate at least 1 hour before serving.
Reserve 1 cup of this slaw to use with a fresh batch prepared within the next 2 days. It works as a starter, similar to that of making bread.
Any excess dressing may be spooned off the slaw before serving in an attractive bowl. Serve the excess dressing in a small side dish.