8 c. finely chopped cabbage (abt 1 head)
1/4 c. or more shredded carrot
1/3 c. sugar
1/2 t. salt
1/8 t. pepper
1/4 c. milk
1/2 c. mayonnaise
1/4 c. buttermilk
1 1/2 T. white vinegar
2 1/2 T. lemon juice
Finely chop the cabbage and carrots. Combine all the dressing ingredients and mix until smooth. Pour over the cabbage and carrots mixing well. Cover and refrigerate for at least 2 hours before serving. Serves 10-12
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