- 2 (10-ounce) packages finely shredded cabbage
- 1 carrot, peeled and shredded
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup mayonnaise
- 1/4 cup milk
- 1/4 cup buttermilk
- 2 1/2 tablespoons lemon juice
- 1 1/2 tablespoons white vinegar
- Combine cabbage and carrot in a large bowl.
- Whisk together sugar and remaining 7 ingredients until blended; toss with vegetables. Cover and chill at least 2 hours.
- This makes a big batch of coleslaw, and leftovers will keep a couple of days in the fridge. If you don't' need such a large amount, you can easily cut the recipe in half.