[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]COLE SLAW[/title][fusion_text]Week of March 17th-21st 2014
(Thanks to a call from a Party Line Listener)
8 Cups Shredded Cabbage 1/4 Cup Shredded Carrots
Combine in a bowl and set aside.
Dressing: In a bowl combine, 1/3 Cup Sugar 1/2 Tsp. Salt
1/8 Tsp. Pepper 1/4 Cup Milk 1/2 Cup Mayo or Salad Dressing
1/4 Cup Buttermilk 1 1/2 Tbs. White Vinegar 2 1/2 Tbs. Lemon Juice
Mix well and then pour over the cabbage and carrot mixture. Mix well and refrigerate 2 hours or overnight.
Mix again before serving.
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