By Pat Duran kitchenchatter
This is the recipe I have for this delicious coleslaw. I have had it about 42 years- was confirmed by my husband when he was there 15 years ago. He was the cook. I know there are many posted here - but this is from the cabbage patch itself. LOL
cabbage sliced paper thin
finely shredded carrots
mayonnaise not salad dressing
2 or 3 dash(es)
hot pepper sauce
dry minced onions
1Toss cabbage lightly with sugar, and carrots.
Sprinkle with salt,pepper and drench it all with the milk. Cover and refrigerate it about 15 minutes.
While this is chilling combine the mayonnaise, buttermilk.celery seed hot sauce and minced onions.
Mix well with cabbage mixture.
Refrigerate again at least an hour before serving.
Drain some of the dressing first and serve it separately at the table.
The coleslaw does settle quite a bit during refrigeration. Keeps 24 hours only. If it lasts that long. The technique is the secret along with the buttermilk and seasonings.