Restaurant-Style Coleslaw II

⅓ cup white sugar

½ teaspoon salt

⅛ teaspoon pepper

¼ cup milk

½ cup mayonnaise

¼ cup buttermilk

1 ½ tablespoons distilled white vinegar

2 ½ tablespoons lemon juice

8 cups finely chopped cabbage

¼ cup grated carrots

In a large bowl, whisk together the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice until smooth. Add cabbage and carrots and mix until blended with the dressing. Refrigerate at least 2 hours before serving.