8 c. finely chopped cabbage
1/4 c. carrot, shredded
1/3 c. sugar
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. milk
1/2 c. mayonnaise
1/4 c. buttermilk
1 1/2 tbsp. white vinegar
2 1/2 tbsp. lemon juice

Cut cabbage and carrots into small pieces about the size of rice kernels (the food processor makes this job easier). In salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Beat until smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate for at least 2 hours before serving.

Makes 6 to 8 servings.