Summer Slaw

1/2 cup mayonnaise
1/3 cup milk
1 teaspoon white vinegar
1/4 cup sugar
1/4 teaspoon salt
1 (16-ounce) package cabbage coleslaw mix

Place your 4 quart stoneware BeanPot in the freezer for a couple of hours.

Remove beanpot from freezer and whisk together all ingredients except coleslaw mix; mix until smooth and creamy.

Add coleslaw mix and toss until well coated. Cover and place in refrigerator for 1 hour to let the flavors marry. Enjoy!

**this is a great picnic recipe because freezing the beanpot first will allow the salad to stay cold even on the hottest days!
***If you want to cut your own cabbage, use about 10 cups. You can also substitute packaged broccoli slaw for the cabbage mix, then add some dried craisins and sliced almonds!