1 cup buttermilk ranch dressing
3 tablespoons cider vinegar
2 tablespoons sugar
1½ teaspoons mustard
1 teaspoon celery seed
1 teaspoon whole mustard seed
1/2 teaspoon ground black pepper
6 cups shredded cabbage
1 cup shredded carrot
3 tablespoons chopped fresh parsley
In medium bowl, combine salad dressing, vinegar, sugar, mustard, celery seed, mustard seed, and pepper. In large bowl combine cabbage, carrots, and parsley. Pour dressing mixture over cabbage mixture and toss gently to coat. Cover, refrigerate overnight or until serving time, at least 2 hours.