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.
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|Serving Size: 1 Serving (121g)|
|Recipe Makes: 10|
|Calories from Fat: 72 (53%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 6.5mg||2 %|
|Sodium 189.6mg||7 %|
|Potassium 159.1mg||4 %|
|Total Carbohydrate 16.3g||5 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 14.3g|
|Protein 1.5g||2 %|
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Calories per serving: 136
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