Cabbage

From the "Kids' Corner" - Low-Fat Midwestern-Style Creamy Coleslaw

1 medium-large head green cabbage, shredded
3 carrots, finely shredded
1/3 cup grated raw onion
1 teaspoon salt
1/2 cup milk
1 1/2 cups low-fat mayonnaise
1/2 cup reduced-fat sour cream
3 tablespoons sugar
1 teaspoon prepared mustard
1 teaspoon celery seeds

Place cabbage and carrots in a large bowl and toss together. Add onion, salt and milk and stir and toss until combined. Cover and refrigerate for 1 hour.

In a medium mixing bowl, whisk together remaining ingredients until combined. Pour over the chilled salad, stir and toss to combine well. Cover and refrigerate for 1 more hour.

Serves 10 to 12.

From “Daily Herald,” date unknown.

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