Kentucky Slaw

This is the best slaw recipe. It was printed in a local newspaper years ago. The recipe keeps well tightly covered up to 5 days. I like to make it the day before I plan to serve it.

• Ready In: 45 mins
• Serves: 8-10

Ingredients

• 6  cups  of thinly sliced cabbage
• 1⁄4 cup sugar
• 1  cup  shredded carrot
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄2 cup milk
• 1  cup mayonnaise (I use reduced fat)
• 1⁄2 cup buttermilk
• 1⁄2 teaspoon celery seed
• 2 -3  drops  hot pepper sauce
• 3  tablespoons  instant minced onion

Directions

1. Combine cabbage, sugar, carrots, salt, pepper and milk. Cover and refrigerate about 15-20 minutes.
2. In a separate bowl, combine mayonnaise, buttermilk, celery seed, hot pepper sauce and dry onions.
3. Combine cabbage mixture and dressing mixture.
4. Refrigerate at least 1 hour before serving.
5. Drain some of the dressing and serve it separately for those who want a jucier slaw. The sugar and milk will draw out much of the natural juice in the cabbage while it chills.