Name: Momma's Slaw
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 10 to 12 servings
Ingredients: 2 to 3 pounds green cabbage, shredded; 1/2 cup shredded carrots; 1 small or 1/2 large red onion, quartered and thinly sliced; 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; 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

Directions

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:

Yield: 6 cups

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.

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.

Recipe courtesy of Momma's Mustard, Pickles and BBQ, Louisville, KY

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