Rick's Key West Pink Cole Slaw Dressing

Rick's Key West Pink Cole Slaw Dressing

4 Reviews 2 Pics
  • Prep

    10 m
  • Ready In

    10 m
Recipe by  rick

“This recipe was inspired from the time that I lived in Key West while I was in the Air Force; will make enough for a bag of pre-shredded tri-colored coleslaw.”

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Adjust Servings

Original recipe yields 6 servings



  1. Whisk creamy salad dressing, sugar, vinegar, Catalina salad dressing, seasoned salt, mustard, celery salt, and black pepper in a bowl until smooth and creamy.

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Reviews (4)

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Scaled this back for a small bag of slaw mix. Very good. Cut back on the sugar a bit.



This is an interesting coleslaw. It’s sweet like a standard coleslaw, but the Catalina dressing gives it a bit of a tangy taste and I could easily detect the celery salt. While I enjoyed this, it’s something I would only eat occasionally and in small portions. Unfortunately, the recipe is just for the dressing and does not provide the recommended amount of coleslaw. The description alludes to a large bag, but based on the amount of dressing this makes, I’m guessing this is a recipe for a commercial or restaurant sized package of coleslaw. I cut the recipe in half and had enough dressing to cover 2-16 oz. bags, but I do prefer a crunchier coleslaw.



I used light Mayo, a sugar alternative and fat-free Catalina and added a little more Catalina than the recipe calls for. Pretty tasty.

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Amount Per Serving (6 total)

  • Calories
  • 216 cal
  • 11%
  • Fat
  • 15.2 g
  • 23%
  • Carbs
  • 19.3 g
  • 6%
  • Protein
  • 0 g
  • < 1%
  • Cholesterol
  • 17 mg
  • 6%
  • Sodium
  • 611 mg
  • 24%

Based on a 2,000 calorie diet



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My Grandmother's French Dressing


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Thelma's Mason Jar Salad Dressing