I've been a Kansas Citian my entire life - and the fact that I technically live in a Kansas City suburb now doesn't change that.
One of the staples of my formative years was the creamy coleslaw from Jack Stack and similar local barbecue restaurants. This is not at all a healthy veggie side dish, but it's delicious, so I've been working on trying to make a reasonable facsimile at home.
I found this recipe on Pinterest that appears to be the real deal. However, it turns out to be too sweet for my taste and the dressing preparation seems a little off, so I've been tinkering with it a bit. I think I've finally landed on a version that seems right to me.
Creamy Coleslaw, Kansas City BBQ Style
1/4 cup apple cider vinegar
1/3 cup of sugar
2 tsp. celery seed
1 tbsp. minced onion
1/4 cup carrot, peeled and grated
1 cup Miracle Whip salad dressing
2 quarts (1.5 lbs.) shredded or finely chopped green cabbage
For the dressing, combine sugar, apple cider vinegar and onion in a blender or food processor and run for 20 seconds or until sugar is no longer gritty. Add Miracle Whip and process for another 20 seconds. Add celery seed and blend for a couple of seconds until mixed in. Put the cabbage and carrot in a large bowl and mix in dressing until vegetables are thoroughly coated. Refrigerate until ready to serve.
This makes quite a bit (although I would dispute the "serves 10-12" notation on the original recipe). For the two of us, I've been halving the recipe with good success.