tablespoons lemon juice
tablespoons white vinegar
cups finely chopped cabbage (approx. 1 head)
cup shredded carrot (1 medium carrot)
tablespoons minced onion
Chop the cabbage and carrots into very fine pieces (a little bigger than rice). Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth. Add cabbage, carrots, and onion. Mix well. Cover and refrigerate overnight or for at least 2 hours.