In a large mixing bowl, combine 8 cups finely chopped cabbage, 1/4 cup shredded carrot, and 2 tablespoons minced onions.

In a separate bowl, whisk together 1/3 cup sugar, 1/2 teaspoon salt, and 1/8 teaspoon white pepper until combined.

Add 1/4 cup milk, 1/2 cup mayonnaise, 1 1/2 tablespoons white vinegar, and 2 1/2 tablespoons lemon juice to the sugar mixture.

Stir the dressing until smooth with no sugar crystals remaining.

Pour the dressing over the cabbage mixture.

Mix thoroughly to coat all the vegetables evenly with the dressing.

Cover the bowl with plastic wrap or transfer to an airtight container.

Refrigerate for at least 2 hours before serving to allow flavors to meld and cabbage to soften slightly.

Optionally, chill overnight for the best flavor and texture.

Serve cold as a classic creamy coleslaw.