Prepare the Vegetables:

• Remove the outer leaves and core from the cabbage. Using a sharp knife or food processor, finely chop the cabbage until the pieces are about the size of rice grains.
• Peel and finely chop the carrot to a similar size as the cabbage.
• Finely mince the yellow onion.

Make the Dressing:

• In a large mixing bowl, whisk together the mayonnaise, granulated sugar, whole milk, buttermilk, lemon juice, apple cider vinegar, salt, and freshly ground black pepper until smooth and well combined.

Combine Vegetables and Dressing:

• Add the finely chopped cabbage, carrot, and minced onion to the bowl with the dressing. Toss thoroughly to ensure all the vegetables are evenly coated with the dressing.

Chill the Coleslaw:

• Cover the bowl and refrigerate for at least 6 hours, or preferably overnight. Chilling allows the flavors to meld and the coleslaw to achieve its characteristic taste and texture.

Serve:

• Before serving, give the coleslaw a good stir. Serve chilled as a side dish to your favorite meals.