• 8 cups finely chopped cabbage
• 1/4 cup carrots, shredded
• 1/3 cup sugar
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/4 cup milk
• 1/2 cup mayo
• 1/4 cup buttermilk
• 1 1/2 Tbsp white vinegar
• 2 1/2 Tbsp lemon juice

1. Cut cabbage and carrots into small pieces about the size of rice kernels. (The food processor is great for this) In a salad bowl, combine the sugar, salt, pepper, milk, mayo, buttermilk, vinegar and lemon juice. Beat until smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate for at least 2 hours before serving. Serves 6 to 8.

My son loves cole slaw and he and my dad found this recipe. It is soooo good.