Duncan Hines Cole Slaw Dressing

  • Yield: 3 1/2 servings


3/4cup sugar
2tablespoons dry mustard
1teaspoon celery salt
1 3/4cups mayonnaise
1cup vinegar, white or cider
1medium cabbage, shredded


  1. Combine sugar, mustard and celery salt in a deep bowl. Add mayonnaise  and mix well (a whisk works well for this).
  2. Add vinegar
  3. Blend well; pour into a jar and refrigerate.  Several hours before serving, mix dressing with shredded cabbage; refrigerate.
  4. Dressing can be kept in refrigerator for several days.  This also makes a good sandwich spread.