Coleslaw

Shred the cabbage finely using a sharp knife, mandoline, or food processor, producing approximately 8 cups of thin, uniform strips. Transfer the shredded cabbage to a large mixing bowl.

Peel and shred the carrot, then add the shredded carrot to the bowl with the cabbage. Finely dice or grate the onion and add it to the vegetable mixture as well.

Combine the sugar, mayonnaise, milk, buttermilk, vinegar, lemon juice, and pepper in a separate medium mixing bowl. Whisk vigorously until the sugar has fully dissolved and the dressing is smooth and homogeneous.

Taste the dressing and adjust the balance of sweetness, acidity, and seasoning as needed by adding a small amount of additional sugar, vinegar, or lemon juice to suit your preference.

Pour the prepared dressing over the cabbage and carrot mixture, ensuring all of the vegetables are thoroughly coated. Toss gently but completely using tongs or two large spoons.

Cover the bowl tightly with plastic wrap or transfer the coleslaw to a sealed container. Refrigerate for a minimum of two hours to allow the flavors to meld and the cabbage to soften slightly.

Remove the coleslaw from the refrigerator and toss it once more before serving, as the dressing may have settled. Serve cold as a side dish.