Caddo Lake Cole Slaw - cooking recipe

Ingredients

1 head grated cabbage
1/4 head grated purple cabbage
2 to 3 carrots, grated
1 medium minced onion
1 dill pickle, minced
1 to 2 fresh or canned chopped jalapeno peppers (depends on how hot you want)
1/2 c. sugar
1/2 c. Hellmann's mayo
1/2 c. milk
salt and pepper to taste
1 Tbsp. jalapeno juice

Preparation

Mix all of this together and refrigerate.
Make several hours or the evening before you need it.
The longer you keep it the better.