Be sure 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 and mix well. Cover and refrigerate for at least 2 hours before serving. Be absolutely certain the slaw sits in the refrigerator for at laest a couple of hours prior to serving for a blending of flavors. Posted to MC-Recipe Digest V1 #489 by Bobbi Zee
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|Serving Size: 1 Serving (446g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 715 (61%)|
|Amt Per Serving||% DV|
|Total Fat 79.5g||106 %|
|Saturated Fat 12.1g||60 %|
|Monounsaturated Fat 21.4g|
|Polyunsanturated Fat 42.4g|
|Cholesterol 64.8mg||20 %|
|Sodium 1745mg||60 %|
|Potassium 277.8mg||7 %|
|Total Carbohydrate 118.4g||35 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 117.2g|
|Protein 5.3g||8 %|
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Calories per serving: 1169
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