Marzetti's Slaw Dressing Recipe

"This recipe was created by ThatBobbieGirl on foodDOTcom. It is a 5 star recipe with lots of favorable reviews. I've been using it for quite a while. I was hoping she was here and had posted it but since I don't find it... I'm posting it for her! The notes are all mine in the instructions. "Cook" time is resting time for the sugar to dissolve and flavors to blend."

Original is 10 servings

Metric US

I've Tried It

Ingredients

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1 cup low-fat mayonnaise
1/3 cup granulated sugar
2 tablespoons white vinegar

1 tablespoon mustard
Celery seed (optional)

Nutritional

Serving Size: 1 (34.3 g)
Calories 88.1
Total Fat - 4.5 g
Saturated Fat - 0.7 g
Cholesterol - 6 mg
Sodium - 212 mg
Total Carbohydrate - 12.2 g
Dietary Fiber - 0.1 g
Sugars - 7.6 g
Protein - 0.3 g
Calcium - 4.4 mg
Iron - 0.1 mg
Vitamin C - 0 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Combine all ingredients except the celery seed. You can do it by hand or with a mixer. Don't be concerned if the sugar is still granular... it will dissolve in time.

Step 2

Chill in the fridge for at least an hour for best effect (I've used it right away though in desperation).

Step 3

Make a slaw of your choice. (I like a mix of cabbage, shredded carrots and raisins). If desired, sprinkle the celery seed (or celery salt) on the slaw.

Step 4

Add a portion of the slaw dressing. Original recipe stated "while stirring, pour just enough dressing over the prepared vegetables to moisten them nicely." The veggies will juice out so the dressing might thin in time.

Step 5

Adjust the seasonings with salt, pepper and celery seed (if using).

Step 6

Store in fridge... best used within a few hours of mixing (or you can drain it and add more dressing if you want to store it longer).

Step 7

Note: You can double or triple this if desired. It lasts indefinitely in the fridge (maybe mark with the expiration of your mayo). I never seem to have more than 1 cup of mayo to spare at a time so this works best for me.

Step 8

Note: This is a good base recipe. I listed the ingredients of the original recipe so that it will be a Marzetti's clone but there is a lot of flexibility. I use cider vinegar as my standard and regular mayo. Here are some suggestions: rice vinegar (with a dash of sesame seed oil) to make it more Asian, balsamic vinegar or wine vinegar for a richer flavor and you can even change the mustard as well (Dijon perhaps?). Also some who reviewed the recipe used sugar-free alternative sweeteners with success.