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  1. In a large bowl, toss together cabbage, carrots, shallot, parsley, dill, chives, and thyme. See photos for how to shred cabbage, and how much dill to use.

  2. In a small bowl or liquid measuring cup, add the buttermilk, mayonnaise, sour cream, lemon zest and lemon juice, sugar, whole grain mustard, caraway, celery seeds, 1/2 teaspoon salt and black pepper to taste. (Use a microplane grater to zest your lemon. So much easier.)

  3. Whisk to combine.

  4. Pour the dressing over the tossed salad. Cover and chill for at least 30 minutes, or up to 3 days. The cabbage will release moisture and create even more dressing the longer it sits. YUM!