Long John Silvers' Coleslaw
8 cups very finely chopped cabbage (1 head)
1/4 cup shredded carrot
2 tablespoons minced onions
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice
1. Be sure that the cabbage, carrots, and onion are chopped up into very fine pieces (about the size of rice kernels).
2. Combine the sugar, salt pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice, and beat until smooth.
3. Add the cabbage, carrots, and onions. Mix well.
4. Cover and refrigerate for at least 2 hours before serving. serves 8
The critical part of this cole slaw recipe is the flavor-enhancement period prior to eating. Be absolutely certain the cole slaw sits in the refrigerator for at least a couple of hours prior to serving for the great tasting slew of slaw.
