Community Pick
Almost Marzetti's Slaw Dressing
photo by Pam-I-Am
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
2 1/2 cups of dressing
ingredients
- 2 cups light mayonnaise
- 2⁄3 cup sugar
- 1⁄4 cup white distilled vinegar
- 2 tablespoons prepared yellow mustard
- cabbage
- carrot
- celery salt
directions
- 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.
Questions & Replies
Reviews
-
Great Dressing. The only change I made was to use powdered sugar. This seems to give it that "Marzetti Texture" that's sort of creamy/smooth. My husband thought it was Marzetti's Slaw Dressing. Came together under 2 minutes, flavor was exactly what I wanted, and there's enough dressing left over for tonights dinner! Thanks for posting! Di ;-)
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WOW! I really love this dressing. I used Splenda, added a splash more vinegar and a pinch more celery salt. I'm diabetic and love coleslaw. This sugar-free version is just what the doctor ordered. I bought some thin sliced rye bread today, lean corned beef, sliced white American cheese and plan on a fabulous grilled sandwich with slaw this weekend:)
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I have a chicken salad recipe that I adore and since Marzetti's slaw dressing is an ingrediant, I tend to keep it on hand for just this recipe. Imagine my disappointment when a craving struck and I realized I was out of Marzettis! Luckily I found this recipe and it worked spledidly! Followed exactly except just slightly decreased mustard. Will use this from now on! Thanks so much for posting!
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RECIPE SUBMITTED BY
thatbobbiegirl
United States
Professional Advice Dispenser. Amateur Human Being. Warning: Contains nuts. NOW with Patented Glow-In-The-Dark Personality!
While many of the recipes I shared here are not even close to low sodium, I myself definitely fit into that category nowadays. Most of these I just don't make anymore and the few I do are only with big changes/substitutions.
[Heart attacks? 0/10 would not recommend]