Toss chopped cabbage lightly with sugar, carrots, salt & pepper. Drench all with milk. Cover & refg about 15 min. Meanwhile, combine mayo, buttermilk, celery seed, pepper sauce and onion. Mix well with cabbage. Refg again at least 1 hour before serving. Drain some of dressing first and serve it separately. Settles quite a bit. Keeps 24 hrs. only.
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|Serving Size: 1 Serving (50g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 5 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0.8mg||0 %|
|Sodium 40.8mg||1 %|
|Potassium 96mg||3 %|
|Total Carbohydrate 28.9g||9 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 28.4g|
|Protein 1.2g||2 %|
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Calories per serving: 120
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