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
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1 hr 25 min
25 min
8 to 10 servings



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.

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