My mom's Celery Seed Dressing for Coleslaw -- ready for her 90th birthday celebration!

This is my mom's recipe and it is our "go to" salad dressing. We always keep it in the refrigerator and use it on green salads, over cabbage for coleslaw and on fruit salads. 
It is similar to the Kirby House Celery Seed Dressing but because it contains mayonnaise, it says in emulsion and doesn't separated + it's easier to mix up, too.
     Since it can be made ahead it is ideal for next week's party -- Mom's 90th birthday celebration! Since I will be making LOTS of cupcakes and frosting at the last minute, my weekend goal is to do as much preparation as possible for the casual family supper that will follow her party. 
     This salad dressing will be used on Mom's Coleslaw (guidelines follow) + on Spinach & Strawberry Salad (I'll use celery seed dressing instead of the strawberry vinaigrette) . I'll also be making Salsa Pasta Salad, and Jane's Baked Beans (watch for this recipe later). Barry will smoke a pork loin (rubbed with Gates's Rub & served with Gates BBQ Sauce) + I'm making (and freezing) Slider Buns and Sourdough French Bread for the supper.

Celery Seed Dressing
¾ cup white vinegar                                                                
1 cup vegetable oil (canola)                                                                             
1 cup granulated sugar                                                                        
½ teaspoon pepper
1 teaspoon salt
1 tablespoon celery seed
1 cup mayonnaise

1.  Combine vinegar, oil, sugar, pepper, salt and celery seed with a wire whip and mayonnaise.
2.  Blend thoroughly, whisking until mixture is smooth.
As you begin to whisk, the mixture looks like of "curdled," but just keep whipping and it will turn into a well-emulsified mixture . . .  
3.  Pour into storage container. Refrigerate until ready to serve.
We transfer our salad dressing to a squirt bottle, making it convenient to use.
Mom's Coleslaw guide . . .
     Right before serving, pour desired amount of dressing over finely shredded green cabbage blended with a little shredded purple cabbage and some grated carrots. Toss and serve.
     Note: We prefer crisp slaw; the veggies will soften slightly if the salad is held in the refrigerator but we like it that way, too.

In addition to food prep, I'm cleaning and getting things set up which includes arranging photos and setting up an usual guest book . . .


Each guest will be asked to sign their name on their birth date in the KANSAS! calendar. This will allow mom to not only be reminded of who attended the party, but she will have a record of their birth dates, too.
One of the cupcakes recipes, Pineapple Upside-down Cupcakes, freezes well. The rest I'll make the day before her birthday  . . . 
   *Good Ole' Vanilla Cupcakes with Strawberry Swirl Frosting (to
     be posted later)
   *Mom's Chocolate Cupcakes with French Silk Frosting
   *Luscious Lemon Cupcakes with Tangy Lemon Frosting

Dressing recipe with out photos . . .
Celery Seed Dressing
¾ cup white vinegar                                                                
1 cup vegetable oil (canola)                                                                             
1 cup granulated sugar                                                                        
½ teaspoon pepper
1 teaspoon salt
1 tablespoon celery seed
1 cup mayonnaise

1.  Combine vinegar, oil, sugar, pepper, salt and celery seed with a wire whip and mayonnaise.
2.  Blend thoroughly, whisking until mixture is smooth.
3.  Pour into storage container. Refrigerate until ready to serve. 

Other recipes on this blog that use Mom's Celery Seed Dressing include:

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