Coleslaw

1 medium head cabbage, chopped very finely
¼ cup shredded carrot
1/3 cup cane juice crystals
½ t. pepper
¼ cup milk
½ cup mayonnaise
¼ cup buttermilk
1 T white vinegar
2 T lemon juice

Put chopped cabbage and shredded carrots in a large bowl. Combine remaining ingredients in a separate bowl. Add this to the cabbage and mix until cabbage is well coated with dressing. Cover and refrigerate for minimum of 2 hours before serving

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