1/2 cup vegan mayonnaise
1/3 cup granulated vegan sugar
1/4 cup soy milk
1/4 cup soy creamer
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).
Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and beat until smooth.
Add the cabbage, carrots, and onion, and mix well.
Cover and refrigerate for at least 2 hours before serving.
Serves 10 to 12.