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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:)
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 ;-)
Terrific and easy! I added sugar to taste, which was roughly 3tbps. I really liked to addition of the celery salt....Chicago would be proud! I will definitely use this from now on!
This is basically how I make mine, with a tad less sugar. I usually buy the tri-colored cole slaw mix that also has purple cabbage and carrots. I do add a little black pepper and a little celery seed instead of the celery salt. Most packaged mixes consists of long, coarse strands of veggies so I pulse it a couple of times in the food processor before adding the dressing. BBQ, fried seafood, and fried chicken just ain't the same without a good cole slaw!
This is great! I used Splenda instead of sugar and might reduce the amount next time.
I'm surprised I've never rated this. I really love it. Seems to be just the right amount of everything. I like it that the recipe is easily halved and stored for leftovers. I also used it in place of the dressing in Carrot and Raisin Salad With Pineapple and it worked perfectly. ETA- also I always use apple-cider vinegar.Update: Four years later and still using this exclusively. I have been experimenting with reducing the vinegar in my diet since I showed allergy to mold on one test and all fermented foods are cousins to mold. I can't do anything about the vinegar in the mayo but thought I would reduce what I could. To the sugar I added: 1 tsp ascorbic acid (unbuffered vitamin C powder) and 2 tsp powdered mustard. Then mixed in 1/4 cup water before adding the whole thing back into the mayo. Seemed to come out just right. I did taste more of a mayo flavor but I think if I tweaked the ingredients any more, the the flavors would be off.
Really great dressing! Even my 87-year-old Mom likes it and she swore she'd never eat a "creamy" dressing in her life! It does taste like Marzetti's; however, I also used apple cider vinegar, added 1 tsp. black pepper, and used only 1/2 cup of sugar. It's delicious - thanks so much! I used it on bagged slaw veggies so I had twice as much as I needed for that, but I'm sure I'll find a wonderful use for the remaining half!
I made this last night to go with our fish dinner. I did 1/4 the recipe as I only had half a cabbage. We loved it. Thank you for sharing.
Nice dressing. I made this to use on Mazetti's Southern Pecan Slaw and found the dressing had similar texture and flavor. A keeper!
I used a bag of coleslaw mix. I have never tried Marzetti dressing so I don't have anything to compare it to but we did enjoy this. It does make a lot of dressing and I used it all on one bag. Next time I think I would use two bags.