Kentucky Coleslaw

6 cups of chopped cabbage
1 cup of finely shredded carrots
1/4 cup of sugar
1/2 teaspoon of salt
1/4 teaspoon of pepper
1/2 cup of milk
1 cup of Mayo (not salad dressing)
1/2 cup of buttermilk
1/2 teaspoon of celery seed
3 drops of  Hot pepper sauce
3 tablespoons of dry minced onion

Toss chopped cabbage lightly with sugar, carrots, salt & pepper. Drench all with milk. Cover & refrigerate for about 15 minutes. Meanwhile, combine mayo, buttermilk, celery seed, pepper sauce and onion. Mix well with cabbage. Refrigerate again at least 1 hour before serving. Drain some of dressing first and serve it separately. Settles quite a bit. Keeps 24 hrs. only.