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Cole Slaw
By Chef Tom Fraker

Cole Slaw

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.