I am preparing Pucker Up Cabbage Slaw. Dinner tonight is trout almondine, pucker up cabbage slaw, honey glazed carrots, yeast rolls, and kool-aid. Hendo cake for dessert.
PUCKER UP CABBAGE SLAW (the family secret to pucker up is the pickled liquid from a can of jalapeno peppers – don’t tell everyone)
3 cups shredded green cabbage, 1 cup shredded purple cabbage, 1/4 cup shredded carrots, 1 tablespoon chopped purple onions, 1/4 teaspoons sugar, 1/4 teaspoon celery seeds, 1/8 cup buttermilk, 1/4 cup mayonnaise, 1/8 cup milk, 2 tablespoons jalapeno liquid, 1 tablespoon lemon juice, salt, and pepper to taste. Refrigerate the slaw for at least 30 minutes before serving.
