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

Oil and Vinegar Slaw

Recipe courtesy of Rachael Ray

Asian Slaw

Recipe courtesy of Alton Brown

Carrot Slaw

Recipe courtesy of Bobby Flay

Jicama Slaw

Recipe courtesy of Sandra Lee

Cole Slaw

Recipe courtesy of Robert Irvine

Crab-Boil Sliders with Homemade Coleslaw

Recipe courtesy of Valerie Bertinelli

Pulled Pork Sandwich with BBQ Sauce and Coleslaw

Recipe courtesy of Amanda Freitag

Bacon and Egg Coal Miner's Pasta: Rigatoni alla Carbonara

Recipe courtesy of Rachael Ray

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking