Ingredients

½ cup Mayonnaise

1 lb Cabbage (grated)

8oz Carrots (grated)

2 Spring Onins (sliced)

4oz Raisins

1 stalk Celery (finely chopped)

Method

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.

Cooks Comments and Tips

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