Good Eats – Alton Brown
1/2 head green cabbage, thinly sliced
1/2 head red cabbage, thinly sliced
1 carrot, thinly sliced
1/2 cup buttermilk
2 fluid ounces plain yogurt
2 fluid ounces mayonnaise
1 tablespoon pickle juice
1 teaspoon dry mustard
1 tablespoon chives, chopped
Kosher salt, as needed
1/2 teaspoon fresh ground black pepper
Generously salt the cabbage and drain in colander for 3 hours. Rinse thoroughly and dry.
In a separate bowl, combine all of the ingredients except the cabbage and carrot. Whisk to combine evenly. Toss the cabbage and carrot with the dressing.