Coleslaw

1 head cabbaged shredded
¼ purple cabbage shredded
1 carrot shredded
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white wine vinegar
2 1/2 tablespoons lemon juice
1/3 cup white sugar
1/2 teaspoon celery seeds
1/2 teaspoon salt
1/8 teaspoon ground black pepper

  1. Peel and wash carrots. Chop off ends and discard.
  2. Cut cabbage into pieces small enough to go in a food processor. Shred cabbage, purple cabbage and carrot with the food processor with the shredder attachment.  Combine shredded ingredients in a large bowl.
  3. In a small bowl, combine milk, mayonnaise, buttermilk, white wine vinegar, lemon juice, sugar, celery seeds, salt, and pepper. Mix until smooth.
  4. Pour mixture over the cabbage and carrots, and mix well. Cover and chill in the refrigerator until ready to serve.