4 cups finely chopped cabbage (about half a medium head)
1/2 medium carrot , very finely chopped or shredded
2 tablespoons minced onion
2 tablespoons buttermilk
4 teaspoons white vinegar
2 tablespoons milk
1/4 cup mayonnaise
2 teaspoons freshly squeezed lemon juice
4 teaspoons granulated sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1. Prep the Vegetables
Finely chop the cabbage into thin ribbons using a sharp knife or mandoline slicer. Grate the carrot using a box grater or food processor for even consistency. Mince the onion and set all ingredients aside.

Pro Tip: For extra crispness, rinse the cabbage and carrots under cold water, then pat them dry with paper towels before mixing.