A blend of thirteen ingredients kept secret since the Gold Rush of 1849! This slaw is both creamy and tangy, with a hint of sweetness.
Recipe courtesy of Tub's Fine Chili and Fancy Fixin's
Total:
1 hr 25 min
Active:
25 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Directions

For the dressing: Whisk together the mayonnaise, buttermilk, lemon juice, cider vinegar, distilled vinegar, canola oil and sugar in a medium bowl. Add the salt, pepper, celery seeds, onion powder and granulated garlic; combine well.

For the slaw: Combine the shredded cabbage and carrots in a large bowl. Slowly add dressing, just enough to lightly coat the vegetables, and toss well. Taste, and add more dressing if desired. Refrigerate for at least 1 hour before serving.

Cook's Note

Cook's Note: This makes more dressing than needed, but the dressing keeps for weeks in refrigerator. It also makes a great snack dip for raw veggies.

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

IDEAS YOU'LL LOVE

Cilantro Slaw

Recipe courtesy of Ree Drummond

Oil and Vinegar Slaw

Recipe courtesy of Rachael Ray

Cole Slaw

Recipe courtesy of Robert Irvine

Butternut Squash Slaw

Recipe courtesy of Damaris Phillips

Blue Cheese Cabbage Slaw

Recipe courtesy of Bobby Flay

Winter Slaw

Recipe courtesy of Ina Garten

Kale Slaw with Lime and Cotija

Recipe courtesy of Bobby Flay

Creamy Cole Slaw

Recipe courtesy of Bobby Flay

Chayote Squash and Jicama Slaw

Recipe courtesy of Mary Nearn

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking