Prep time
Total time
Recipe type: Sides
Serves: 6-8
  • 1 head of cabbage, shredded
  • 1 carrot, shredded
  • 2 - 4 Tablespoons scallions, thinly sliced
  • 1 - 2 Tablespoons fresh parsley, minced
  • dill, optional
  • ½ cup mayonnaise
  • ¼ cup buttermilk
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons Dijon mustard
  • ½ - 1½ Tablespoons sugar (or honey)
  • 2 Tablespoons lemon juice
  • 1 teaspoon celery seeds
  • salt and ground black pepper, to taste
  1. Shred the cabbage thinly, using a box grater, a mandoline, your knife, food processor, etc.
  2. Shred the carrot on a box grater.
  3. Add the scallions and the parsley.
  4. Combine all the ingredients for the dressing in a separate bowl. Whisk to combine. Adjust the flavors to your taste.
  5. For example, many people like their coleslaw on the sweeter side, but you may not like your salads to be sweet. Use as much sugar and acidity as you like. You can also use all kinds of vinegars, it doesn't have to be cider vinegar. You can just as easily use plain white vinegar.
  6. Add part of the dressing to the salad and mix. You may not need to use all the dressing. It depends on how big your cabbage is and also how creamy you like your salad. Keep the salad refrigerated. You can make this salad well in advance and just store it chilled.
Recipe by Olga's Flavor Factory at