Coleslaw With Marzetti Dressing

Coleslaw With Marzetti Dressing

A simple yet refreshing summer slaw is perfect for barbecues, picnics, or simple Sunday lunches. This easy slaw consists of purple cabbage, green cabbage, and carrots. The flavors of the slaw in this recipe are complemented by the tasty Marzetti dressing. Additional crunch is provided by the sesame and chia seeds added to the slaw.

Turning Cabbage Into Coleslaw

This coleslaw is everything a good slaw should be; a creamy dressing, crunchy add-ons, and green cabbage, purple cabbage, and carrots.

This slaw is perfectly crunchy, has a cool creaminess and tangy flavor that balances out any heavy meat dish.

As the star here, the Marzetti dressing brings all ingredients together and elevates the entire dish. Without the dressing, you would just end up with a plain cabbage salad.

How To Use Marzetti Dressing

A perfect blend of soybean oil, corn cider vinegar, egg yolks, mustard, and rosemary make up Marzetti dressing.

Besides coleslaw, you can also use it for deviled eggs, chicken, and potato salad. This dressing pairs with so many ingredients and is a staple in my kitchen.

Can You Make Your Own Dressing?

If you want to make your own Marzetti dressing, you can, but I am not promising it will be as good as the original.

I have tried to copy-cat this recipe, and here is my best solution:

  • Mayonnaise, 1 cup

  • Sugar, 1/3 cup

  • White distilled vinegar, 2 tablespoons

  • Yellow mustard, 1 tablespoon

  • Not too much rosemary, just a little

Add all ingredients to a bowl and whisk until smooth. Serve over cabbage slaw.

My Tips For The Best Coleslaw

It’s best to eat freshly made coleslaw on the day it’s made for the crunchiest, creamiest texture.

In the fridge or at the picnic table, shredded cabbage releases more liquid as it sits, making the slaw soggy and wet.

You can prepare cabbage and carrots ahead of time and store them in a container until you need them.

There’s no need to worry about dressing when you’ve got Marzetti dressing on hand.

The other option is to salt the cabbage. Salting the cabbage will cause it to wilt, so this step requires trust. When the cabbage is salted, liquid will leak from it.

You can use the slaw for several days if you squeeze out the cabbage and mix it with carrots and dressing. Although it may sound unbelievable, the cabbage will remain crunchy.

How To Serve Coleslaw

You should store your coleslaw in the fridge for an hour before serving it. This allows the flavors to mingle and react.

You can add more dressing just before serving to make it extra creamy.

Coleslaw With Marzetti Dressing Recipe

The preparation time is 10 minutes, plus chilling time

Eight servings

Ingredients

  • Purple cabbage with 12 small heads

  • Green cabbage with 12 small heads

  • Carrots, 2 medium ones

  • Dressing: 1 cup Marzetti

  • Toasted sesame seeds, 1 tbsp

  • Chia seeds, 1 teaspoon

Instructions

Shred the green and purple cabbage using a food processor fitted with a shredding blade.

The carrots should be peeled and shredded.

The carrots, green cabbage, and purple cabbage should be combined in a large bowl.

4. Drizzle Marzetti dressing over the slaw.

The slaw should be sprinkled with sesame seeds and chia seeds.

Combine all ingredients and refrigerate for one hour.

Enjoy! 7. Serve as desired.

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Coleslaw With Marzetti Dressing

This recipe yields 8 servings

Preparation time: 10 minutes

1 hour additional time

Time spent: 1 HOUR 10 MINUTES

I love how easy it is to make this delicious, crunchy, and refreshing coleslaw!

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Ingredients

  • Purple cabbage with 12 small heads

  • Green cabbage with 12 small heads

  • Carrots, 2 medium ones

  • Dressing: 1 cup Marzetti

  • Toasted sesame seeds, 1 tbsp

  • Chia seeds, 1 teaspoon

Instructions

  1. Use a food processor fitted with a shredding blade to shred the green and purple cabbage.

  2. Carrots should be peeled and shredded.

  3. Toss the green cabbage, purple cabbage, and carrots together in a large bowl.

  4. Dress the slaw with Marzetti dressing.

  5. Sesame and chia seeds should be sprinkled on the slaw.

  6. Combine and refrigerate for one hour.

  7. As desired, serve.

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