8 cups cabbage, finely chopped
1/4 cup carrots, finely chopped
2 1/2 teaspoons yellow onion, coarsely minced
mayonnaise (1/2 cup)
1/3 cup sugar, granulated
a quarter cup of whole milk
a quarter cup of buttermilk
Lemon juice, 2 1/2 tbsp.
apple cider vinegar, 1 1/2 tbsp
a half teaspoon of salt
1/8 teaspoon pepper, ground
Finely cut the vegetables: the cabbage, carrots, and onions should all be chopped to the size of rice. Use a sharp knife to chop them, or use a food processor with a shredding attachment to shred them and then finely chop with a sharp knife. (For more information on utilizing a pre-shredded coleslaw mix, see the note below.)
Combine all of the dressing ingredients in a large mixing bowl. Whisk until the mixture is completely smooth.
Mix the cabbage, carrots, and onion until everything is evenly covered.
Refrigerate overnight, covered. (If you have the time and remember, stir it once in a while.) This will offer you the best results possible.) Before serving, give it another stir.