Traditional Coleslaw

1/2 cup Best Foods mayonnaise (Heinz is also fine)
1/4 cup low-fat buttermilk
1/4 cup non-fat milk
1/4 cup Baker’s Sugar (or regular granulated)
2-1/2 Tablespoons fresh lemon juice
1-1/2 Tablespoons white vinegar
1/2 teaspoon salt
1/4 teaspoon onion powder (or some grated onion)
1/8 teaspoon black pepper

16-20 oz. coleslaw veggies of your choice:
finely shredded green cabbage
carrot shredded on large holes of a box grater, then chopped
sometimes I add celery:  slice a rib in half lengthwise, then thinly slice crosswise

Combine dressing ingredients (in a food processor, in a bowl with a whisk, or shake in a jar) until smooth.   Pour over veggies, stir and refrigerate at least 2 hours before serving.

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Published in: on December 24, 2009 at 1:51 pm  Leave a Comment  

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