Makes 12-16 servings
1 medium head cabbage, shredded
1 large carrot, shredded
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 medium onion, finely chopped
1/3 cup sliced green onions
1/4 cup minced fresh parsley
1/4 cup milk
1/4 cup buttermilk
1/2 cup mayonnaise
1/3 cup sugar
2 tablespoons lemon juice
1 tablespoon white vinegar
1/2 teaspoon salt
1/2 teaspoon celery seed
In a large bowl, combine the first seven ingredients.
Combine dressing ingredients in a blender; process until smooth.
Pour over vegetables; toss to coat.
Cover and refrigerate overnight.
Stir before serving.