If You Like Cilantro
You might like the following recipe. If you don't like it, and the bifurcation between those who like and those who don't seems to be a real bright line (as they say in the law biz), you will not like:

Buttermilk Coleslaw with Green Onions and Cilantro (serves 4)

If you are planning to serve the coleslaw immediately, rinse the salted cabbage in a large bowl of ice water, drain it in a colander, pick out any ice cubes, then pat the cabbage dry before dressing. Ingredients

1	pound cabbage (about 1/2 medium head), red or green, shredded fine (6 cups)
	table salt
1	medium carrot , shredded on box grater
1/2	cup buttermilk
2	tablespoons mayonnaise
2	tablespoons sour cream
1	small shallot , minced (about 2 tablespoons)
1	tablespoon minced fresh cilantro leaves
1	teaspoon lime juice
1/2	teaspoon granulated sugar
2	scallions , sliced thin
1/8	teaspoon ground black pepper

Instructions

1. 1. Toss shredded cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain; pat dry with paper towels. Place wilted cabbage and carrot in large bowl.
   

2. 2. Stir buttermilk, mayonnaise, sour cream, shallot, cilantro, lime juice, sugar, scallions, 1/4 teaspoon salt, and pepper together in small bowl. Pour dressing over cabbage and toss to combine; refrigerate until chilled, about 30 minutes. (Coleslaw can be refrigerated for up to 3 days.)

I made this last night and I loved it.