Momma's Slaw

Total Time:
2 hr 30 min
30 min
2 hr

10 to 12 servings

  • Slaw:
  • 2 to 3 pounds green cabbage, shredded
  • 1/2 cup shredded carrots
  • 1 small or 1/2 large red onion, quartered and thinly sliced
  • Dressing:
  • 1 1/2 cups mayonnaise
  • 6 tablespoons buttermilk
  • 6 tablespoons Momma's Dry Rub, recipe follows, or your favorite barbecue rub (see Cook's Note)
  • 6 tablespoons distilled white vinegar
  • 6 tablespoons buttermilk 2 tablespoons sugar
  • Kosher salt
  • Momma's Dry Rub:
  • 1 pound brown sugar (light or dark)
  • 3 ounces cornstarch
  • 1 cup paprika
  • 1 cup garlic salt
  • 1 cup seasoned salt
  • 1 cup granulated sugar
  • 1/2 cup chili powder
  • 1/4 cup ground black pepper
  • 1/4 cup ground white pepper
  • 2 teaspoons ground allspice
  • 2 teaspoons ground cayenne
  • 2 teaspoons ground cumin
  • 2 teaspoons mustard powder
  • For the slaw: Combine the cabbage, carrots and red onions in a large bowl and toss gently.

  • For the dressing: Whisk together the mayonnaise, buttermilk, dry rub, vinegar, sugar and salt to taste (about 1/2 teaspoon) in a bowl until smooth.

  • Add the dressing to the slaw and toss gently until completely coated. Cover and refrigerate for 2 to 3 hours before serving.

Momma's Dry Rub:
  • Combine the brown sugar and cornstarch in a bowl and mix by hand until the lumps are gone. (This is a great trick for preventing clumps in brown sugar.)

  • Combine the paprika, garlic salt, seasoned salt, 1 cup of the brown sugar mixture, the granulated sugar, chili powder, black and white peppers, allspice, cayenne, cumin and mustard powder in a large bowl. Mix until well blended. Apply the rub liberally to meats with a shaker prior to smoking, for a true Kansas City BBQ taste.

  • Yield: 6 cups

Cook's Note: Dry rubs vary in saltiness. Be careful not to oversalt the dressing if you are using a different dry rub.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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    House Number 0065096F1

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