Prep 15 mins
Cook 0 mins
Someone posted this on another website saying it is typical Australian. Just adjust the amounts to your preference. Posted for ZWT5
- 1⁄2 cabbage, shredded
- 1 onion, finely sliced
- 1 carrot, shredded
- 1⁄3 cup milk
- 1⁄2 cup mayonnaise
- 1⁄4 cup sugar
- 2 tablespoons vinegar
- 2 tablespoons lemon juice
- salt, pepper
- Add the first 3 ingredients to a bowl.
- Mix the remaining ingredients into a sauce and pour over the veggies. Mix thoroughly and refrigerate for at least 2 hours.
An enjoyable coleslaw recipe. The sweet edge and the light tang from the vinegar and the lemon really made it. Thanks for sharing.
This is a wonderful coleslaw recipe! Until I found Recipe Zaar KFC's coleslaw was the only one I could tolerate. Then last year at the Farmer's Market a farmer bartered with me for some of our baked goods and he threw a nice big cabbage in with the corn. I didn't want to waist the cabbage so I tried several different coleslaw recipes and found out just how good it can be. With that out of the way, I have to say this is more then a 5 STAR coleslaw! The sweet, tangy flavor is so yummy. I will be making this again soon. Thanks for posting this recipe. Made and reviewed for the 13th Vegin' Swap.
So, I cheated a bit and bought preshredded cabbage and carrots. The rest of the recipe I followed. Liked the addition of the onion, I minced mine pretty fine. Dressing has a touch of tart and a touch of sweet. Perfect with burgers!!