Kansas City Sweet Cole Slaw

10 servings

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.