Susie & Steve's Cole Slaw

8 cups very finely chopped cabbage (1 head)
1/4 cup shredded carrot
2 tablespoons minced onions
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup milk
1/2 cup mayonnaise
2 1/2 tablespoons lemon juice

Optional 1 1/2 tablespoons white vinegar

1. Be sure that the cabbage, carrots, and onion are chopped up into very fine pieces (about the size of rice kernels).
I use a food processor and pulse until the right size. It has to be done in several batches to prevent overcrowding.

2. Combine the sugar, salt pepper, milk, mayonnaise and lemon juice, and beat until smooth.

3. Taste for the sweet-sour balance and add up to 1 ½ tablespoons of vinegar if necessary.

4. Add the cabbage, carrots, and onions. Mix well.

5. Cover and refrigerate for at least 2 hours before serving.

Serves 8.

This can be made into a Low Carb recipe by substituting Splenda for the sugar and using a 1/4 cup cream plus 1/4 cup water instead of the milk.