Recipe courtesy of Momma's Mustard, Pickles & BBQ
Recipe courtesy of Momma's Mustard, Pickles & BBQ
Episode:
Carnivore Creations
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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 595
- Total Fat
- 25 g
- Saturated Fat
- 4 g
- Carbohydrates
- 95 g
- Dietary Fiber
- 10 g
- Sugar
- 65 g
- Protein
- 7 g
- Cholesterol
- 12 mg
- Sodium
- 598 mg
- Level: Intermediate
- Total: 2 hr 30 min (includes chilling time)
- Active: 30 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 595
- Total Fat
- 25 g
- Saturated Fat
- 4 g
- Carbohydrates
- 95 g
- Dietary Fiber
- 10 g
- Sugar
- 65 g
- Protein
- 7 g
- Cholesterol
- 12 mg
- Sodium
- 598 mg
Ingredients
Slaw:
Dressing:
Momma's Dry Rub:
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.
