This recipe comes from Amanda's Cookin' and is a mock Kentucky Fried Chicken Coleslaw.
1 head of cabbage
1 medium carrot (or about 1/4 cup minced)
2 Tab. minced onion (we used red onion)
1/3 cup sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 Tab. lemon juice
1 1/2 Tab. white vinegar
1/2 tea. salt
1/8 tea. pepper
Chop cabbage, carrot and onion so that it is as minced as you can get it. It is easiest to use a food processor, but I had to do mine by hand because our food processor is on the fritz.
Combine all the dressing ingredients in a bowl and wisk until well blended. Pour over cabbage mix and stir to coat well. Cover and refrigerate from 4 hours to overnight before serving so that the cabbage mix can soak up the dressing. The longer it sits, the better it is. Makes 10-12 servings.