Creamy Coleslaw

This coleslaw is good on it's own, but it's especially good with the shredded pork loin recipe that is listed here.  The recipe makes a coleslaw that is creamy and a little bit sweet, which is a good pairing with the spicy bitter shredded pork.  I had coleslaw like this in North Carolina visiting my friend and this recipe is close to what I had.

Serves 8-10

16 oz bag coleslaw mix (I just used a purple cabbage from the CSA, shredded)
2 tablespoon minced onion
1/4 cup sugar
1/2 teaspoon salt
Dash ground black pepper
1/2 cup mayo
1/4 cup buttermilk
2 tablespoons vinegar
2 tablespoons lemon juice

1. Mix cabbage, carrots, onion, and salt.  Pour into strainer and let sit for 1-2 hours.  Discard liquids.
2. Mix remaining ingredients in the bottom of a bowl.
3. Toss with drained cabbage, carrots, and onion.  Refrigerate at least one hour before serving.
4. Serve with Eastern Carolina Pork either as a main dish or as a sandwich.