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Nutrition Facts
Serving Size 1 cups of dressing 341g Recipe makes 2 1/2 cups of dressing)
Calories 860
Calories from Fat 572		(66%)
Amount Per Serving		%DV
	Total Fat 63.6g	97%
	Saturated Fat 9.6g	48%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 67mg		22%
Sodium 1670mg		69%
Potassium 120mg		3%
Total Carbohydrate 70.7g		23%
	Dietary Fiber 0.6g	2%
	Sugars 61.7g
Protein 1.6g		3%
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Easter 2008

Tish

Almost Marzetti's Slaw Dressing

Recipe #29842 | 15 min | 15 min prep | add private note

⁽²⁶⁾ RATE IT NOW Print Recipe

By: ThatBobbieGirl
May 30, 2002

Did you ever just start cooking without really having a clue where you were going to end up? My kids have gotten used to it by now. "Mom, what's for dinner?" "I don't know, it's not DONE yet. Let's wait and see what it turns out to be, okay?" Sometimes I let them name it. I really had absolutely NO idea how this would taste, but sometimes I come up with pretty decent stuff that way. Over the Memorial Day weekend, I thought I'd just whip up some coleslaw to go with my Bobbie-Q Beef (recipe for that may follow...eventually) But instead of reaching for a coleslaw recipe in a cookbook, I whipped out my handy-dandy Palm Pilot (how did I EVER get along without it?) and looked up the recipe for "Amish Macaroni Salad." I took that as my leaping-off point. First, I changed it from Miracle Whip to mayonnaise, then reduced the sugar. Also I added the celery salt, because, well, if it's good enough for a Chicago Style Hot Dog, it's good enough for me. Turned out that it tasted almost-but-not-quite exactly like Marzetti's Brand Slaw Dressing which comes in a glass jar from Your Grocer's Refrigerator Case. Which I just happen to like, so it was a good thing. Hope you give this a try.

2 1/2 cups of dressing (change servings and units)

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

1
Combine mayonnaise, sugar, vinegar and mustard in bowl and mix thoroughly until sugar is completely dissolved.
2
Using a large and very sharp chef's knife, slice cabbage into shreds fine shreds.
3
Thinly slice or shred carrot and combine with cabbage in bowl.
4
Sprinkle lightly with celery salt and toss.
5
While stirring, pour just enough dressing over the prepared vegetables to moisten them nicely.
6
(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.
7
Refrigerate unused portion of dressing for later use.

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Featured Reviews for This Recipe

From: Chef #1402399

On Oct 2, 2009

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

0 people found this review helpful

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From: good2bdunn

On Aug 11, 2009

Just what I was looking for! I really enjoyed the flavor and the simplicity of the recipe! :D Thank you!

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From: CharlieGal

On Jun 6, 2009

Yummy! I wanted broccoli slaw (made with the slaw mix, craisins, roasted soy nuts, raw sunflower seeds, and a little turkey bacon bits) but I wanted a healthier dressing than I could buy at the store. This is amazing. I cut this in half, and I have the leftover dressing in the fridge. Changes I made: I used mayo made out of olive oil, apple cider vinegar, a pinch salt, and celery seed. I'll be eating my slaw for the next few days! Thanks for sharing this yummy dressing!

1 person found this review helpful

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From: winelover813

On Jul 22, 2008

AWESOME AND EASY!!! I added a splash of extra vinegar and celery seed as others suggested. I made this dressing with broccoli slaw, dried cranberries and sunflower seeds.

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