Carol's Cole Slaw


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After some tweaking, this has become my go-to recipe for cole slaw:

1 (16 oz) bag of cole slaw mix (shredded cabbage)
1 medium onion
1/2 cup mayonnaise
1/2 cup of milk
1/3 cup of sugar
1/4 tsp black pepper
1/2 tsp salt
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

Pulse the onion and cabbbage in a food processor until the pieces are small. In a separate bowl, mix the remaining ingredients until blended well. Put cabbage mixture into a resealable bowl, pour dressing over it, and toss until it's all covered.

This is best when it's made at least 8 hours before serving. Normally I make it a day ahead.