Use a chef's knife to cut the head of cabbage in half then make V-shaped slits around the core to remove; discard the core. Cut the cabbage into sections and grate into a large mixing bowl.

Next, wash and peel the carrots and grate the carrots into the mixing bowl with the cabbage. Give a quick stir to combine.

Next, add the sweet pickle relish and stir to combine with the cabbage mixture. Set aside.

In a small bowl; whisk together the mayonnaise, buttermilk, apple cider vinegar, sugar, kosher salt, black pepper, onion powder, and dill weed until creamy and combined.

Transfer the tangy dressing to the bowl with the coleslaw mix and use a spatula to combine.

Cover the bowl with plastic wrap and refrigerate, at least 4 hours to overnight (overnight recommended).

When ready to serve: remove the coleslaw from the fridge and stir to re-distribute the dressing. Transfer the Southern coleslaw to a serving bowl and enjoy.