Kansas City Sweet Cole Slaw
1 whole head green cabbage, shredded
2 Tbsp brown sugar
1 whole head red cabbage, shredded
2 Tbsp minced parsley
2 carrots, shredded
Salt and pepper to taste
3 Tbsp mayonnaise
1 shallot, minced
1 Tbsp apple cider vinegar
1 tsp Dijon mustard
1 cup buttermilk
Toss the cabbage with 2 teaspoons salt and let rest in colander for at least an hour or until cabbage wilts and loses some moisture.
Press the cabbage dry between paper towels and put in a large bowl with the carrots.
Stir together the buttermilk, mayonnaise, brown sugar, shallot, parsley, vinegar, mustard, salt and pepper.
Pour dressing over cabbage and toss together. Refrigerate up to 3 days.