- 5 TB light mayonnaise
- ¼ cup low-fat buttermilk
- 1 TB apple cider vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
- ¼ tsp celery seed
- ¼ tsp salt
- ¼ tsp pepper
- 2 ½ cups shredded green cabbage
- 2 ½ cups shredded red cabbage
- 2 cups shredded carrot
- 2 scallions chopped green parts reserved for garnish
Whisk together mayonnaise, buttermilk, vinegar, honey, Dijon mustard, celery seed, salt, and pepper.
Toss together cabbages, carrot, and white part of scallion. Just before serving, pour dressing over vegetables and toss to combine.
Garnish with chopped green scallion.