[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=””]HOMEMADE COLE SLAW[/title][fusion_text]Week of March 24th-28th 2014
(Thanks to the Upsala Catholic Church Cookbook & Vivian)
In a bowl, combine 8 Cups Shredded Cabbage and 1/4 Cup Shredded Carrots and set aside.
In another bowl, mix together: 1/3 Cup Sugar, 1/2 Tsp. Salt, 1/8 Tsp. Pepper, 1/4 Cup Milk,
1/2 Cup Salad Dressing or Mayonnaise, 1/4 Cup Buttermilk, 1 1/2 Tbs. White Vinegar and
2 1/2 Tbs. Lemon Juice. Mix well and pour over cabbage mixture. Refrigerate at least 2 hours or overnight so flavors can blend together better.
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