Cole Slaw

Today we're having Brad's parents and brother over for dinner, to celebrate his 31st birthday.  My roast beef po' boys, which I made for the LSU national championship football game recently, and which were a huge hit, were requested by Brad's dad for this evening.  So the roast is simmering away right now, and will be all afternoon, and I just threw together a batch of this cole slaw.  I had it at my Aunt Karin's house at a Christmas get-together in Spokane this past December, and it was absolutely delicious.  It's a copycat of the KFC coleslaw, and I can't recommend it highly enough.

I tweaked the amount of dressing, as it just didn't seem creamy enough (and I don't even care for a super creamy cole slaw), but I stayed true to the ratio of dressing ingredients.  Meg was totally digging on it, and would have licked the bowl if I'd let her.  So here it is, my take on cole slaw.

Cole Slaw
8 cups finely chopped cabbage
1 large carrot, shredded
1/2 cup sugar
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup milk
1/3 cup mayonnaise
1/3 cup buttermilk
2 tablespoons white vinegar
3 tablespoons lemon juice

Combine cabbage and carrots in a large salad bowl.

In a small bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice.  Whisk briskly until smooth.  Add the cabbage and carrots, mixing well.  Cover and refrigerate for at least 2 hours before serving.