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Recipe by: pasquin
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See below ingredients and instructions of the recipe
Phhw01a
6 c Chopped cabbage
1 c Finely shredded carrots
1/4 c Sugar
1/2 ts Salt
1/4 ts Pepper
1/2 c Milk -- -dressing
1 c Mayo (not salad dressing)
1/2 c Buttermilk
1/2 ts Celery seed
3 dr Hot pepper sauce
3 tb Dry minced onion
Toss chopped cabbage lightly with sugar, carrots, salt
pepper. Drench all with milk. Cover refg about 15
min. Meanwhile, combine mayo, buttermilk, celery seed,
pepper sauceand onion. Mix well with cabbage. Refg
again at least 1 hour before serving. Drain some of
dressing first and serve it separately. Settles
quite a bit. Keeps 24 hrs. only.
Recipe By :
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million

Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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