RUB’s Creamy Cole Slaw

Although more a fan of vinegar slaws, I couldn’t resist RUB’s excellent creamy version and would be happy serving it atop an Arkansas-style barbecue pork sandwich.

  • Dressing:
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons Dijon mustard
  • 2 tablespoons granulated cane sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon celery salt
  • 1 teaspoon non-iodized salt
  • 1 teaspoon freshly ground black pepper
  • Slaw:
  • 8 cups cored, shredded and chopped green cabbage (about 1 head)
  • 2 cups chopped celery
  • 1 cup seeded and diced red bell pepper
  • 1 large carrot, grated
  • 1 medium-size onion, diced

In a mixing bowl, combine all the dressing ingredients. In a separate, large salad bowl, combine all the slaw ingredients and stir in the dressing until well combined. Refrigerate until served. Makes enough “for a crowd.”

Published on July 6, 2010