1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
head of cabbage
1 medium carrot (about 1/4 cup)
2 tablespoons minced onion
Chop cabbage into chunks and run through your food processor, or chop fine.
Combine all of the dressing ingredients in a large bowl, whisk well.
Combine cabbage, carrots, and onion and toss well. Pour dressing over the slaw and turn to coat well.
Cover and refrigerate for at least 2 hours before serving to allow the cabbage to soak up the marinade.