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Submitted by thatbobbiegirl
"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."
photo by Pam-I-Am 
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
2 1/2 cups of dressing
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ingredients
- 2 cups light mayonnaise
- 2⁄3 cup sugar
- 1⁄4 cup white distilled vinegar
- 2 tablespoons prepared yellow mustard
- cabbage
- carrot
- celery salt
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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
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how much cabbage? How long does it marinate? I made a half recipe of dressing to try it out. I used 1/2 Miracle Whip and 1/2 real sour cream. I never use "light" products because I think it ruins the taste. I added 2 Tbsp. finely chopped onion and 1/4 t. each salt and black pepper.
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When substituting powdered sugar for granulated sugar, do you still use 2/3 cup or do you reduce the volume when using powdered sugar?
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Reviews
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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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Easy and really good, just like the bottled version. I sprinkled it with celery seed and used a little less sugar. Half the recipe was good for a store bought package of slaw mix.
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Undissolved sugar =yuk. <br/>Solution = measure vinegar in glass measuring cup and add sugar. Microwave in 30 second intervals, and stirring in between until dissolved, cool, continue with recipe :-)
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Tweaks
RECIPE SUBMITTED BY
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]
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