Sweet and Sour Slaw Dressing

Contributed by: Donna Wheatley
Source: Mama, who said it is what Ridgefield’s Restaurant in Kingsport used

Combine the following in a bowl and beat with a mixer until thick:

  • 1-teaspoon onion salt
  • 1-teaspoon garlic power
  • 1 1/2-cup sugar
  • 1 Tablespoon ground mustard (dry)
  • 1-Tablespoon salt
  • 1-cup white vinegar
  • 3 cups Wesson Oil (somewhere along the way, I switched to Canola. It tastes just the same and is healthier.)

    This makes a quart of dressing, but it keeps in the refrigerator indefinitely. You can then just pour a little over your cabbage and onion mixture as needed. Mom said it is good over Chinese cabbage too.