Creamy Buttermilk Coleslaw

8 cups cabbage, shredded
1 medium carrot, shredded
1/3 cup sugar
½ tsp salt
1/8 tsp pepper
¼ cup milk
½ cup mayonnaise
¼ cup buttermilk
1 ½ Tbsp white vinegar
2 ½ Tbsp lemon juice

Toss shredded cabbage and 1 tsp salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain; pat dry with paper towels. Place wilted cabbage and carrot in large bowl.

Combine sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice and beat until smooth. Add the cabbage and carrots; mix well.

Cover and refrigerate for at least 2 hours before serving.