Using a food processor, finely shred the green cabbage and carrot. Combine them together in a large bowl along with the green onions and fresh cilantro. Set aside.

In a medium bowl, whisk together the mayonnaise, buttermilk, whole milk, lime juice, apple cider vinegar, granulated sugar, celery seeds, ground cumin, salt, black pepper and horseradish. This creamy dressing packs just the right amount of spicy flavor while maintaining the classic coleslaw texture.

Pour the dressing over the coleslaw mixture in the large bowl. Use a large wooden sp0on to gently toss everything together until well coated. For best results, let it chill in the refrigerator for at least an hour or, better yet, the next day to allow the flavors to meld perfectly.