Momma's Slaw
- Level: Intermediate
- Total: 2 hr 30 min (includes chilling time)
- Active: 30 min
- Yield: 10 to 12 servings
- Level: Intermediate
- Total: 2 hr 30 min (includes chilling time)
- Active: 30 min
- Yield: 10 to 12 servings
Ingredients
Slaw:
2 to 3 pounds green cabbage, shredded
1/2 cup shredded carrots
1 small or 1/2 large red onion, quartered and thinly sliced
Dressing:
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
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:
- 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.
