- Rating:
- Servings:
- 10 to 12
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 8 cups Napa Cabbage shredded
- 1/8 cup Organic Carrots shredded
- 2 tablespoons Maui Onions minced
- 1/3 cup Granulated Sugar
- 1/2 teaspoon Kosher Salt
- 1/8 teaspoon My Grinders use Rainbow Peppercorns
- 1/4 cup Milk
- 1/2 cup Real Mayonnaise
- 1/4 cup Buttermilk
- 1 1/2 tablespoons Red Wine Vinegar
- 1 tablespoon White Vinegar
- 2 1/2 tablespoons Lemon Juice
Directions
Combine sugar, salt, pepper, milk, mayonnaise, buttermilk, both vinegars, and lemon juice in a large bowl and beat until smooth. Add cabbage, carrots, and onion; mix well. Cover and refrigerate for at least 2 hours before serving.
Note:
This is a great salad for that BBQ or picnic.
