Cole Slaw


This recipe courtesy of The Cowboy Cook Jeff Tracy 
  • 8 cups shredded cabbage (mix of red and green)
  • 1/4 cup carrot, shredded
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup milk
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk
  • 1 1/2 tablespoons white vinegar
  • 2 1/2 tablespoons lemon juice

  1. Combine cabbage and carrots in a large salad bowl.
  2. Mix remaining dry ingredients together and combine thoroughly.
  3. Pour liquid ingredients over cabbage and carrots and stir.
  4. Refrigerate at least two hours before serving (overnight is better).
  5. Stir well before serving.


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