Country Buttermilk Coleslaw

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8 cups finely chopped cabbage (about 1 head)

1/4 cup shredded carrot (1 medium carrot)

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1/3 cup granulated sugar

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 cup milk

1/2 cup mayonnaise

1/4 cup buttermilk

1 1/2 tablespoons white vinegar

2 1/2 tablespoons lemon juice

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Finely chop the cabbage and carrots Combine all the dressing

ingredients and mix until smooth. Pour over the cabbage and carrots mixing well.

Cover and refrigerate for at least 2 hours before serving. Serves 10-12

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