Catholic Recipe: Coleslaw
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)