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“This is the best slaw recipe. It was printed in a local newspaper years ago. The recipe keeps well tightly covered up to 5 days. I like to make it the day before I plan to serve it.”
READY IN:
45mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine cabbage, sugar, carrots, salt, pepper and milk. Cover and refrigerate about 15-20 minutes.
  2. In a separate bowl, combine mayonnaise, buttermilk, celery seed, hot pepper sauce and dry onions.
  3. Combine cabbage mixture and dressing mixture.
  4. Refrigerate at least 1 hour before serving.
  5. Drain some of the dressing and serve it separately for those who want a jucier slaw. The sugar and milk will draw out much of the natural juice in the cabbage while it chills.

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