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Coleslaw with buttermilk-lemon mayonnaise and smoked almonds

A coleslaw is a must for any party on the move, and it doesn't have to be boring. A few smoked almonds elevates the classic slaw a notch.
From: gourmettraveller.com.au

1/3 cabbage (about 500gm), shredded
2 purple carrots, cut into julienne
2 golden shallots, thinly sliced
1 cup each (loosely packed) dill sprigs and flat-leaf parsley, coarsely torn
125 ml (½ cup) buttermilk
75 gm (¼ cup) mayonnaise
80 gm (½ cup) smoked almonds, coarsely chopped

Combine cabbage, carrot and shallot in a large bowl, season to taste and toss to combine. Add herbs, buttermilk, mayonnaise and three-quarters of the almonds and toss to combine. Serve scattered with remaining almonds.

Classic Coleslaw

Crunchy, a little creamy, and with enough vinegar to keep it bright.
From bonappetit.com SERVES 8

1 cup mayonnaise
1½ tablespoon apple cider vinegar
1 tablespoon honey
¾ teaspoon celery seeds
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ medium green cabbage, very thinly sliced (about 4 cups)
½ medium red cabbage, very thinly sliced (about 4 cups)
2 medium carrots, peeled; julienned or grated

Whisk mayonnaise, vinegar, honey, celery seeds, salt, and pepper in a large bowl to combine. Add green and red cabbage and carrots to dressing and toss to coat. Cover and chill until ready to serve.

DO AHEAD: Coleslaw can be made 8 hours ahead. Keep chilled.