Carolyn Edelstein
New member
This is the recipe my family uses for cole slaw. A little sweet for my taste but it keeps well in the fridge. I like that I can make fresh slaw several times with this recipe.
Cole Slaw Dressing
2 Tbsp. dry milk mixed with ½ cup water.
Add: ¾ cup vinegar
2 Tbsp salt
1 ½ tsp. celery seed
1 ¾ cup sugar
1 ½ tsp prepared mustard
Mix well and add a quart of mayonnaise.
Store in refrigerator, will keep 2-3 weeks. Can also be used as a dressing on tossed salad.
Recipe halved:
1 Tbsp dry milk mixed with ¼ cup water
Add: 6 Tbsp vinegar
3 tsp salt
¾ tsp celery seed
½ cup plus 6 Tbsp sugar
¾ tsp prepared mustard
1 pint of mayonnaise
Cole Slaw Dressing
2 Tbsp. dry milk mixed with ½ cup water.
Add: ¾ cup vinegar
2 Tbsp salt
1 ½ tsp. celery seed
1 ¾ cup sugar
1 ½ tsp prepared mustard
Mix well and add a quart of mayonnaise.
Store in refrigerator, will keep 2-3 weeks. Can also be used as a dressing on tossed salad.
Recipe halved:
1 Tbsp dry milk mixed with ¼ cup water
Add: 6 Tbsp vinegar
3 tsp salt
¾ tsp celery seed
½ cup plus 6 Tbsp sugar
¾ tsp prepared mustard
1 pint of mayonnaise