Duncan Hines Cole Slaw Dressing

  • Yield 3 1/2 servings


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



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