I found this gem while going through my mom’s old recipes. The next time I make it I’ll reduce the sugar and add diced pineapple.
8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
1/3 cup granulated sugar
1/2 teaspoon salt
1/3 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice
Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).
Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice in a large bowl and beat until smooth.
Add the cabbage, carrots and onion; mix well.
Cover and refrigerate for at least two hours before serving.
Serves 10 to 12.