Yield: 8 servings

•  ½

  head green cabbage thinly sliced

   
•  ½

  head red cabbage thinly sliced

   
•  1

  carrot thinly sliced

   
•  ½

  cup buttermilk

   
•  2

  fluid ounces plain yogurt

   
•  2

  fluid ounces mayonnaise

   
•  1

  tablespoon pickle juice

   
•  1

  teaspoon dry mustard

   
•  1

  tablespoon chives chopped

   
•  

  Kosher salt as needed

   
•  ½

  teaspoon freshly-ground black pepper