8 cups Napa Cabbage shredded

1/8 cup Organic Carrots shredded

2 tablespoons Maui Onions minced

1/3 cup Granulated Sugar

1/2 teaspoon Kosher Salt

1/8 teaspoon My Grinders use Rainbow Peppercorns

1/4 cup Milk

1/2 cup Real Mayonnaise

1/4 cup Buttermilk

1 1/2 tablespoons Red Wine Vinegar

1 tablespoon White Vinegar

2 1/2 tablespoons Lemon Juice

Directions

Combine sugar, salt, pepper, milk, mayonnaise, buttermilk, both vinegars, and lemon juice in a large bowl and beat until smooth.

Add cabbage, carrots, and onion; mix well.

Cover and refrigerate for at least 2 hours before serving.

Note:

This is a great salad for that BBQ or picnic.