Ingredients for dressing:
1⁄5 can MARIGOLD Evaporated Filled Milk
1 tbsp lemon juice
2 tbsp mayonnaise
1 tbsp sugar
½ tsp salt
1 tbsp celery, finely chopped
1 pinch white pepper
Ingredients for coleslaw:
2⁄3 cup cabbage, shredded
2⁄3 cup carrot, shredded
2⁄3 cup purple cabbage, shredded
½ red pepper, sliced
½ yellow pepper, sliced
½ cup green pepper, sliced
2 tsp flaxseed, toasted (optional)
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Wash and cut cabbage, purple cabbage, carrots, yellow pepper, green pepper and red pepper to the desired size and form. Set aside.
Measure and mix all the ingredients for dressing accordingly (MARIGOLD Evaporated Filled Milk, mayonnaise, sugar, salt, white pepper, celery and lemon juice) until well mixed.
Use enough dressing to mix with the prepared vegetables.
Sprinkle some flax seed on top of coleslaw.
Soak the vegetables in ice water after cutting or shredding to achieve better texture and shape.