- 1 small head red and/or green cabbage (2- 2 1/2 lb)
- 1-2 large carrots
- 1 Tbsp salt
- 1 1/4 cup coleslaw dressing
- 1/2 cup buttermilk
- 1/2 cup mayonnaise
- 1 Tbsp Dijon mustard
- 1/4 cup white wine vinegar
- 1 Tbsp sugar
- 1 tsp celery seed
- 1/2 tsp salt
Cut cabbage in half and peel off thin outer layers and discard. Cut each half into quarters, then cut out tough core in the middle. Slice each quarter crosswise into thin shreds, or run quarters through a food processor with a shredding blade. Transfer shredded cabbage to a large bowl.
Peel and shred carrots and add to bowl with cabbage.
In a small bowl, combine buttermilk, mayonnaise, mustard, vinegar, sugar, celery seed, and salt.
Pour enough dressing over cabbage and carrots to coat and toss to combine. Refrigerate, covered, at least 1 hour before serving.