Iceberg and Rainbow Cabbage Slaw

Ingredients

1/4 cup organic buttermilk
1 tablespoon mayonnaise
2 tablespoons Humboldt Creamery organic sour cream
2 tablespoons fresh lemon juice
3 tablespoons olive oil
1 teaspoon celery seeds
Kosher salt and freshly ground black pepper
1/2 head of iceberg lettuce, outer leaves removed, thinly sliced
1/4 small head green cabbage, outer leaves removed, thinly sliced
1/4 small head red cabbage, outer leaves removed, thinly sliced
4 scallions, thinly sliced
1/4 small red onion, thinly sliced
3 tablespoons chopped fresh chives

Directions
Whisk buttermilk, mayonnaise, sour cream, fresh lemon juice and olive oil in a small bowl until thoroughly combined. Stir in celery seeds and black pepper. Set dressing aside.

Mix iceberg lettuce, green and red cabbage, sliced scallions and red onion in a large serving bowl. Add dressing and mix until salad is fully coated in dressing. Top with fresh chives.