Instructions:                                

Combine mayonnaise, buttermilk, sugar, vinegar, salt and celery seeds in a large bowl. Stir in shredded cabbage, carrots and scallions.

Cover and refrigerate for 4 to 24 hours, stirring occasionally so the flavors meld.

Makes Twelve to fifteen servings.

To make 1/3 c. buttermilk: put 1 or 2 teaspoons of vinegar or lemon juice in a measuring cup and then fill to the 1/3 measure line with milk. Stir. Wait a few minutes for the milk to curdle and then add to your recipe.

 Easy Cabbage Salad

Ingredients:                                  


½ c. light mayonnaise

1/3 c. buttermilk *

1/3 c. sugar

2 Tb. white wine vinegar or other

light vinegar

½ ts. salt

1 ts. celery seeds

1 pkg. (16 oz.) shredded cabbage (or 1 lb. shredded cabbage)

1 ¼ c. shredded carrots

1 scallion trimmed and finely diced
 
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