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.

Recipe courtesy of Tub's Fine Chili and Fancy Fixin's

Show: Diners, Drive-Ins and Dives

Episode: A Bowlful of Soul

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Total:: 1 hr 25 min
: (includes refrigeration time)
Active:: 25 min

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

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. It has not been tested for home use.

My Private Notes

Name: Tub's Coal Miner's Slaw
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 8 to 10 servings
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)