We love this recipe in our kitchen! It’s a good “make on Friday and eat all weekend” kind of salad. It’s my go-to potluck dish because it receives rave reviews every time! Seriously!
2 c. mayonnaise
1/4 c. vinegar
1/2 Tbsp. prepared mustard
1 tsp. celery salt
1/2 c. sugar
1/2 head cabbage, shredded
1/2 white onion, shredded (I use a small onion for about 1/4 c.)
1 carrot, shredded
1 (1 lb.) package spaghetti
Onion powder to taste, if needed
1. Make sauce with mayo, vinegar, mustard, celery salt, sugar and onion powder. Mix well and set aside.
2. Prepare spaghetti according to package directions. Drain and rinse to cool.
3. Mix all ingredients together and refrigerate overnight.
This makes a LARGE amount of salad so be prepared for a big bowl. You can easily cut the recipe in half.