8 c. finely chopped cabbage (1 head)
1/4 c. shredded carrot (1 medium)
2 tbsp. minced onion
1/3 c. granulated sugar
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. milk
1/4 c. buttermilk
1 1/2 tbsp. white vinegar
2 1/2 tbsp. lemon juice
1/2 c. mayo

Be sure cabbage and carrots are chopped up into very fine pieces (almost the size of rice). Combine sugar, salt, pepper, milk, mayo, vinegar, and lemon juice in a large bowl and beat until smooth. Add the cabbage, carrot and onion, mix well. Cover and refrigerate at least 2 hours before serving.

Serves 10-12.