Instructions

• Place 8 cups finely chopped green cabbage and ¼ cup finely chopped carrots or shredded into a large bowl and toss to combine.
• In a separate bowl, combine ⅔ cup mayonnaise, 2 tablespoons buttermilk, 2 tablespoons milk, 1 ½ teaspoons distilled white vinegar, 2 ½ teaspoons lemon juice, ⅓ cup granulated sugar, ½ teaspoon salt, and ⅛ teaspoon ground black pepper; whisk until smooth and well combined.
• Pour the dressing over the cabbage and carrots, then toss until the mixture is evenly coated.
• Cover the bowl and chill the coleslaw in the refrigerator for at least 30 minutes before serving.