Recipe - Robbs Southern Coleslaw

1 cup Buttermilk ranch dressing
3 tablespoon Cider vinegar
2 tablespoon Granulated sugar
1 One half teaspoon Prepared mustard
1 teaspoon Celery seed
1 teaspoon Whole mustard seed
One half teaspoon Freshly ground black pepper
6 cup Shredded cabbage
1 cup Shredded carrots
3 tablespoon 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.

Note: I use refrigerated buttermilk spice ranch style dressing such as
Marie's, Hartville Kitchen's, etc.