Start by taking your shredded cabbage and placing it in a large mixing bowl. If you prefer a finer texture, you can put the cabbage through a food processor. However, I find that a gentle hand works wonders, and you can control the size better this way. The texture is essential for that coveted crunch.

In another bowl—a medium-sized one—combine the mayonnaise, whole milk, buttermilk, sugar, mayonnaise, lemon juice, and vinegar. Whisk it together until smooth. This is where the magic happens, transforming those individual ingredients into a divine dressing. The mix should be creamy yet pourable, like a rich sauce that’s just begging to meld with your cabbage.

Next comes the onion. Finely grate it and add it to your dressing mixture. The onion will impart a beautiful depth to the flavor, making the coleslaw taste freshly prepared. Don't forget to add in the Dijon mustard, salt, and pepper as well.

Once your dressing is ready and your cabbage is prepped, it’s time to combine. Pour the dressing over the shredded cabbage and toss it all together until every shred is evenly coated. This is where you’ll want to get in there and mix it well. Use salad tongs or your hands; however, you feel comfortable.

Transfer your coleslaw to a large serving dish or a mason jar, if you want to keep it for later. Cover with plastic wrap or a lid and refrigerate for at least an hour. This resting time allows the flavors to meld beautifully.

After letting it chill, it’s time for the moment of truth! Give it a good stir before serving, and watch everyone dive into this crunchy goodness. Pile it high next to fried chicken or grilled meats, and watch it steal the show.