Wash and prep the cabbage and carrots. Place them into a large mixing bowl, along with the diced dill pickles, chopped fresh dill, and chopped parsley. Set aside.

In a bowl, whisk together the mayonnaise, buttermilk, dill pickle juice, sugar, celery seed, salt, and ground black pepper.

Pour the dressing over the veggies and toss well to coat with tongs.

Cover coleslaw and refrigerate for at least two hours before serving.