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.

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.)

Whisk to combine.

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!