Tub's Coal Miner's Slaw

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.

Total Time:
1 hr 25 min
Prep:
25 min
Inactive:
1 hr

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • Dressing:
  • 3/4 cup mayonnaise
  • 1/2 cup buttermilk
  • 3 tablespoons lemon juice
  • 3 tablespoons apple cider vinegar
  • 4 tablespoons distilled vinegar
  • 1/3 cup canola oil
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon celery seeds
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon mustard powder
  • Slaw:
  • 1 large head green cabbage, finely shredded (a food processor or mandoline works well)
  • 1 large carrot, finely shredded, rinsed and drained (so the color doesn't transfer to the slaw)
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: 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 and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

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

    Recipe courtesy of Rachael Ray