Cole Slaw

This is a tried and true cole slaw dressing recipe that will work with whatever you use as the slaw - cabbage, broccoli, or any exotic vegetable. It's best if made the day before to really let the flavors combine with the veggies, but you can make it an hour ahead and it still works.

1. In a large bowl mix the following:
   • 2 tablespoons of milk - whole or 2% low fat
   • 2 tablespoons of either champagne vinegar or red wine vinegar
   • 1 tablespoon of turbinado or granulated sugar
   • 2 teaspoons of celery seed
   • 1 teaspoon of fresh ground pepper
2. When it's fully mixed, add around 1/4 cup of mayonnaise, more if you like it creamy, and mix well
3. Add your cabbage, carrots, etc. and mix with a chopping blade or banjo cutter
4. Move the finished cole slaw to a serving bowl, cover, and refrigerate overnight