8 cups finely chopped cabbage (1 head)
1/4 cup shredded carrot (1 med. carrot)
1/2 cup sugar
1/2 tsp salt
1/8 tsp pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 Tablespoons white vinegar
2 1/2 Tablespoons lemon juice
Combine the sugar, salt, pepper, milk, mayo, buttermilk, vinegar, and lemon juice. Beat until smooth. Add carrots and cabbage that have been FINELY chopped.
Cover and refrigerate for at least 2 hours before serving. The critical part of this cole slaw recipe is the flavor-enhancement period prior to eating. Be absolutely certain the cole slaw sits in the refrigerator for at least a couple of hours.