Greek Slaw Dressing

Preparing Slaw Dressing For Restaurant

In most of my restaurants we referred to this sauce using restaurant name and Dressing, as in "Doodles Slaw Dressing" or "Doodles Dressing". We thinly sliced cabbage and topped with this dressing pero (but) it was used for so much more, chicken fingers, dressing for hamburgers and chicken sandwiches, on red beans and rice, salad dressing, dip french fries, etc, etc...... Originally, with much dispute this was a greek (maybe Birmingham Greeks, maybe John's restaurant) concoction, who knows? I know it's good, no, better than that, it's great. A former Greek restaurant here in Birmingham, John's, served their version of this on thinly sliced cabbage, hence "Slaw Dressing". They are no longer in business, however I think the John's slaw dressing can be found bottled under same name in local grocery stores, maybe state, regional, national. So, if you are lazy, go shopping. I would suggest making it at home, it's better and has no added chemicals and preservatives. Without further ado, I present Slaw Dressing...... or what ever name you wish to call it.

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INGREDIENTS

1 qt Mayonnaise

1 cup ketchup

1 1/4 cup sugar

1 cup white distilled vinegar or the vinegar of your choice (you know better, right?)

1 TBL salt

2 tsp paprika (I like smoked paprika, some like sweet, make it your own)

DIRECTIONS

Keep in mind the picture above is for a large batch of the heavenly concoction, yours will be much less.

Put all the ingredients in a med-lg mixing bowl. Use immersion mixer or regular mixer to thoroughly blend. Store in airtight container, refrigerated. I use a squeeze bottle for the table. I know you will, ENJOY!

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