K.F.C. Cole Slaw - cooking recipe

Ingredients

8 c. finely chopped cabbage
1/4 c. carrot, shredded
1/3 c. sugar
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. mayonnaise
1/4 c. buttermilk
1 1/2 Tbsp. white vinegar
2 1/2 Tbsp. lemon juice

Preparation

Cut cabbage and carrots into small pieces about the size of rice kernels. The food processor is great for this. In a salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, vinegar and lemon juice. Beat until smooth. Add cabbage and carrots. Mix well. Cover and refrigerate.