Mix cabbage and carrots with Marzetti slaw dressing until moist.
Slaw will become more moist as it cools in refrigerator.
Combine cabbage and carrots in a large bowl. Cover with Marzetti slaw dressing. Mix well. Add coarse black pepper (the kind that sticks to your teeth) and refrigerate. When serving, finish with a hint of dill.
Cube potatoes; cook in salted water.
Add finely chopped onion, celery and eggs.
Add to cooked potatoes.
Stir in Marzetti slaw dressing.
Add additional dressing if needed to make it creamy.
Cook spaghetti as directed on box and rinse with cold water. Add chopped cucumbers and onions, vinegar, sugar and Marzetti slaw dressing.
Mix well.
Make day before used.
*I use Dole slaw in package with carrots.
Shred 6 cups green cabbage; cut apple into bite-size pieces (leave peel on).
Add raisins; mix all ingredients with slaw dressing.
Garnish with apple slices and nuts.
When you're tired of salads that taste like an afterthought, try this twist on a great American classic.
Combine cabbage, apple chunks and raisins.
Pour on slaw dressing and toss gently to coat everything with its delicious, tangy flavor.
Chill to let flavors blend.
Before serving, garnish with more apple slices and chopped walnuts.
Combine in a large salad bowl and toss with Cole Slaw Dressing.
Pour dressing over broccoli slaw.
Add sunflower seeds and raisins.
Stir before serving.
Makes 6 to 8 servings.
Combine cabbage and carrots in a large bowl.
Mix milk and slaw dressing. Pour over the cabbage and carrots; mix well. Refrigerate.
Fry bacon crisp and drain.
Finely chop broccoli and cauliflower.
Slice green onions including greens.
In a large bowl place broccoli, cauliflower, onions, crumbled bacon, salt, pepper and slaw dressing and mix well.
Refrigerate.
Serve chilled.
Keeps well but never lasts long.
Season chicken breasts with salt and pepper. Cook in a saute pan until done (about 7 minutes each side). Mix slaw dressing, celery, grapes, apple and cashews. When chicken is cooled, dice into 1/4-inch pieces and add to dressing mixture. Serve as a salad on lettuce leaves or on a croissant roll. Makes 4 to 6 servings.
Add slaw dressing to cabbage, bacon bits and 1/2 cup Bleu Cheese and toss to combine.
Chill.
Cook pasta. Cool. Add salt and pepper. Add onion and cucumber. Mix in the amount of slaw dressing that you like.
Add cheese. Mix.
Using a food processor, shred the cabbage and carrot.
Add the pineapple and dressing.
Mix well and chill.
Combine cabbage, bacon, Bleu cheese and dressing.
Toss to combine.
Chill to let flavors blend.
When ready to serve, garnish with cherry tomatoes, cut in half and Bleu cheese.
Combine slaw dressing, mayo and dip mix.
Add salt, pepper and celery seed to taste.
Add onion, green pepper, cucumber pickles and tomatoes.
Mix well.
Toss in pasta gently.
Chill for 2 hours.
Combine cabbage, apple and raisins.
Pour dressing over this and chill to let flavors blend.
Before serving, garnish with apple slices dipped in lemon juice to prevent browning and walnuts.
Place all ingredients in large bowl.
Pour dressing over all and toss.
Allow to sit at least 6 hours before serving.
It is best made one day ahead.
Cut cabbage up in bite-size pieces.
Cut cheese and salami in bite-size pieces.
Combine in bowl.
Pour dressing over and toss. Excellent!