Ding’s Coleslaw

• ⅓ cup mayonnaise
• 3 tablespoons drained pickle relish
• 1 tablespoon buttermilk
• 2 teaspoons drained prepared horseradish
• 1 teaspoon spicy brown mustard
• 1 teaspoon apple cider vinegar
• ½ teaspoon sugar

Kosher salt, freshly ground pepper

• 2½ cups finely shredded green cabbage
• 1 cup finely shredded savoy cabbage
• ¼ cup finely chopped parsley
• ¼ cup finely chopped scallion greens

1. Whisk mayonnaise, relish, buttermilk, horseradish, mustard, vinegar, and sugar in a medium bowl. Season with salt and pepper. Add green and savoy cabbages, parsley, and scallion greens and toss to coat. Taste and season again with salt and pepper.
2. Do Ahead: Dressing can be made 3 days ahead. Cover and chill.