8-1/2 cups cabbage, cored, shredded
1/3 cup shredded carrot
1 tsp. finely chopped onion
3/4 cup fat-free buttermilk
1/2 cup light mayonnaise
1/4 cup 2% milk
2 tbsp. lemon juice
1/2 tsp. salt
2 1/2 tsp. black pepper
1/3 cup sugar

In a large bowl, mix cabbage, carrot, and onion. In another large bowl, combine buttermilk, mayonnaise, milk, and lemon juice. Add salt and pepper. Add sugar, mix well until fully blended. Add sauce to cabbage mix, mix very well. Refrigerate for at least 12 hours.

Submitted by: Sherry Monfils