Saturday, July 6, 2013

Almost Marzetti's Slaw Dressing

I had a bunch of shredded cabbage to use and wanted to try a new recipe. This tasted great! We used splenda--and cut it back to 1/2 cup.

Almost Marzetti's Slaw Dressing

By ThatBobbieGirl on

2 cups light mayonnaise

2/3 cup sugar

1/4 cup white distilled vinegar

2 tablespoons prepared yellow mustard



celery salt


Combine mayonnaise, sugar, vinegar and mustard in bowl and mix thoroughly until sugar is completely dissolved.

Using a large and very sharp chef's knife, slice cabbage into shreds fine shreds. Thinly slice or shred carrot and combine with cabbage in bowl.  Sprinkle lightly with celery salt and toss.

While stirring, pour just enough dressing over the prepared vegetables to moisten them nicely.

(After it sits a while, there will suddenly be more liquid in the bowl than you thought there was- it will come off the veggies. So don't overdo the dressing. You can always add more later if need be.) Cover and chill.

Refrigerate unused portion of dressing for later use.

1 comment:

  1. I just noticed a head of cabbage in the fridge. I do think you may have just inspired me to get off this computer and make some coleslaw!!!

    Thanks for sharing, Beth...