Mix all ingredients in a large bowl or pint jar to the consistency of cream adding more milk or ½ & ½ as needed. I use a pint jar with a canning funnel to mix the ingredients. You want the sauce to be thick enough to adhere to the slaw but not watery so there will be no cling. Shake or stir with a whisk to mix well. Put the slaw in a bowl and mix to coat but not drown the slaw. Refrigerate to chill and serve.
*Lemon juice gives the recipe a mild taste that some people like. I prefer to use Apple cider vinegar due to the fact it is milder than the white stuff. Try both to see which one sets your taste buds to wanting more.Either way this recipe is a winner that your family and guests will like and they will go back for seconds.