K.F.C Salad - cooking recipe

Ingredients

8 cups cabbage, grated
1/4 cup carrot, grated
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup skim milk
1/2 cup fat-free mayonnaise
1/4 cup fat-free buttermilk
30 ml white vinegar
50 ml lemon juice

Preparation

Cut cabbage and carrots into small pieces about the size of rice kernels.
(The food processor is great for this!) In salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Beat until smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate for at least 2 hours before serving.