Core the cabbage.

Using a food processor fitted with a fine shredding disk attachement shred the cabbage until you have just over 8 cups of loosely packed shredded green cabbage.

Place the cabbage in a large bowl.

Trim and peel the carrot and shred it with the same grater attachement in the food processor.

Add to the bowl with the shredded cabbage.

In a medium bowl throughly combine the buttermilk, mayonnaise, milk and lemon juice.

Then add the slat and black pepper.

Add the sugar to the sauce and blend until well mixed.

Add the sauce to the cabbage and carrot mixture and mix well.

Refrigerate and allow the mixture to marinate for 12 hours.