Tangy Coleslaw

2-10 oz pkgs of shredded coleslaw mix (I usually just use one 16 oz pkg because that's what they have at the commissary and it works just fine)

dressing:

1/2 C sugar (I only use 1/4, because I think 1/2 is too sweet)

1/2 C mayo (I use fat free miracle whip)

1/4 C milk + 1/4 C buttermilk (Instead of milk and buttermilk, I do 1/2 C skim milk with extra lemon juice added to make a buttermilk substitute since I almost never actually buy buttermilk)

2 1/2 T lemon juice

1 1/2 T vinegar

1/2 t salt

1/4 t pepper

Whisk together dressing. Pour over cabbage in a large bowl and toss to coat. Chill in the fridge (says 2 hrs, but I think I usually just do an hour.)