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Catholic Recipe: Coleslaw


  • 8 cups very finely chopped cabbage (1 head)
  • 1/4 cup shredded carrot (1 medium carrot)
  • 1/3 cup granulated sugar
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1/4 cup milk
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk
  • 1 1/2 Tbs. white vinegar
  • 2 1/2 Tbs. lemon juice
  • Details

  • Serves: 8-10
  • Prep Time: 2 1/2 hours
  • Difficulty:
  • Cost: $$$$
  • For Ages: 15+
  • Origin:


Be sure that the cabbage and carrots are chopped up into very fine pieces, about the size of rice kernels. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice and beat until smooth.

Add the cabbage and carrots. Mix well. Cover and refrigerate for at least 2 hours before serving. (recipe credit: Maribeth Matthews)

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