1 c  Buttermilk ranch dressing

      3 tb Cider vinegar

      2 tb Granulated sugar

  1 1/2 ts Prepared mustard

      1 ts Celery seed

      1 ts Whole mustard seed

    1/2 ts Freshly ground black pepper

      6 c  Shredded cabbage

      1 c  Shredded carrots

      3 tb 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.