5 cups chopped cabbage – chopped into ¼-inch pieces (not shredded)
1 cup chopped parsley leaves (medium to small pieces and should not be larger than the cabbage pieces)
¼ cup chopped green onions tops only
¼ teaspoon salt
¼ cup mayonnaise
3 tablespoons buttermilk
¼ cup sour cream
1 tablespoons brown mustard
1½ teaspoon apple cider vinegar
¼ teaspoon salt
½ teaspoon sugar
1 tablespoon prepared horseraddish
½ cup dill pickle relish
In a large bowl, add chopped cabbage, parsley, green onion tops, and salt. Stir to make the cabbage mix uniform.
In a small bowl, combine mayonnaise, buttermilk, sour cream, brown mustard, apple cider vinegar, salt, sugar, horseradish, and dill pickle relish. Stir until well blended.
Drizzle the coleslaw dressing over the cabbage. Stir to coat the cabbage well.
This may be served immediately, but tastes better when served the second day.