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. (recipe credit: Maribeth Matthews) Makes 8-10 servings. Grayson Mathews Graduate Admissions Officer Graduate Division Posted to MM-Recipes Digest V4 #195 by Gilles Bureau
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|Serving Size: 1 Serving (133g)|
|Recipe Makes: 8|
|Calories from Fat: 90 (54%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 8.1mg||2 %|
|Sodium 233.5mg||8 %|
|Potassium 166.6mg||4 %|
|Total Carbohydrate 19.2g||6 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 17.2g|
|Protein 1.6g||2 %|
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Calories per serving: 166
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