To achieve the right texture, finely chop the green cabbage using a food processor.

Place chopped cabbage on a few tea towels and squeeze as much moisture as you can. Place in a large bowl.

Grate the carrots and place on a few paper towels (don't use tea towels, as they will be stained), and squeeze to remove as much juice as possible.  Side Note: This prevents the coleslaw from becoming pinkish.

Add the carrots and minced onion to the bowl of cabbage and mix until combined.

Prepare the dressing by combining the mayonnaise, sugar, whole milk, buttermilk, lemon juice, vinegar, sea salt, and freshly cracked black pepper in a glass jar. Whisk until creamy and smooth.

Pour the dressing over the cabbage mixture and mix until everything is thoroughly coated.