Recipe courtesy of Momma's Mustard, Pickles & BBQ

Momma's Slaw

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  • Level: Intermediate
  • Total: 2 hr 30 min (includes chilling time)
  • Active: 30 min
  • Yield: 10 to 12 servings
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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

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 


  1. For the slaw: Combine the cabbage, carrots and red onions in a large bowl and toss gently.
  2. 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.
  3. 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
  1. 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.)
  2. 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.