READY IN: 20minsYIELD: 8 cups

INGREDIENTS

  • DRESSING
  • 12 cupmayonnaise
  • 13 cupgranulated sugar
  • 14 cupmilk
  • 2teaspoonssour cream
  • 2tablespoonslemon juice
  • 1 12 tablespoonswhite vinegar
  • 12 teaspoonblack pepper
  • 14 teaspooncayenne pepper (or to taste)
  • 1pinchsea salt
  • COLESLAW
  • 12 medium head green cabbage, core removed
  • 14 medium head red cabbage, core removed
  • 2largecarrots, peeled
  • 14 cuponion, finely chopped
  • NUTRITION INFO

    Serving Size: 1 (1039) g

    Servings Per Recipe:1

    Calories: 72.7

    Calories from Fat 5 g 8 %

    Total Fat 0.6 g 0 %

    Saturated Fat 0.3 g 1 %

    Cholesterol 1.6 mg 0 %

    Sodium 107.4 mg 4 %

    Total Carbohydrate16.5 g 5 %

    Dietary Fiber 2.6 g 10 %

    Sugars 12.3 g 49 %

    Protein 1.6 g 3 %

    DIRECTIONS

  • In a food processor, shred or mince cabbage, carrots and onions very fine, to size of a grain of rice.
  • In a bowl, mix mayo, sugar, milk, sour cream, lemon juice, white vinegar, cayenne, and pepper until smooth. Add sauce to the well mixed and well distributed cabbage, carrots and onion. Stir and incorporate well.
  • Place in refrigerator and allow at least 2 hours before serving or preferably overnight.
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