Henri’s Tas-Tee Dressing Clone and Cole Slaw for #Sunday Supper

Sweet and tangy dressing  made  at home from scratch  with the usual slaw.
Henri's Tas-Tee Dressing Clone

Henri’s Tas-Tee Dressing Clone and Cole Slaw

by Sue  Lau | Palatable Pastime

Sunday Supper this week has a fabulous  theme going, and one that I really like. It is copycat and clone recipes. I always have a  lot of fun unlocking the secrets and codes to some of these foods, as I have done a number of them myself  and even posted some of those here on the blog.

The recipe I am doing this week,  Henri’s Tas-Tee dressing, I did last year and just had not had a chance to post it yet. I  had come across a bottle of it last summer sometime and grabbed it at the grocery store to make some of the Henri’s  coleslaw I  used to make often back during the 1970’s and 1980’s. I really had not seen this dressing for a very long time, although they were obviously  still making  it since I just bought some. And maybe it just happened to be that I never noticed it on the shelves since I tend to make a lot of dressings and sauces myself from scratch. But I decided to figure out how to make it myself  so I wouldn’t be without, and especially since my husband really likes the slaw made with it. I am rather lucky that the version I came up with tastes  just like it (and I know this since I tasted  them side by side).  Of course, making the clone while one has a full bottle of the item is a bit funny,, since then I had a ton of it. But I made lots of slaw being summer, and it quickly disappeared. So of course you know that we like it, especially  when we can make it for ourselves at home.

Henri's Tas-Tee Dressing

And while I do love this in my slaw dressing, people do actually like this as a regular salad dressing. But I admit I am mostly just a blue cheese or specialty vinaigrette girl for the most part. At one time I was pretty much strictly a Thousand Island girl, but I go through phases. So when I make this it is generally for the coleslaw and that recipe follows the dressing as I have also  included it here.

Henri's Tas-Tee Dressing Clone and Coleslaw for #Sunday Supper

I do hope you enjoy, and be sure to check out all the other bloggers this week who have been working hard to make some tasty recipes up for you.

Sunday Supper Movement

Copycat Recipes

As part of the Sunday Supper Movement, I and a host of other food bloggers are pleased to present to you some of our treasured recipes that are just like your restaurant and store-bought favorites, only better! Because they are made at home.

Special thanks to Coleen at The Redhead Baker for graciously hosting this event and working so hard to make sure all the I’s are dotted and T’s are crossed. It’s a big group and a ton of work to keep all together! Thanks so much.

Be sure to check out each and every one, and save the ones you like to Pinterest  so they don’t get lost. Sunday Supper bloggers love being  pinned!




Main Courses

Side Dishes


Henri's Tas-Tee Dressing Clone

  • Servings: 24
  • Time: 15mins
  • Difficulty: easy
  • Print

Henri's Tas-Tee Dressing Clone

Henri’s Tas-Tee Dressing Clone ingredients:

  • 1 cup sugar
  • 1 tablespoon celery seed
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 cup onion powder
  • 1-1/2 teaspoon dry mustard
  • 1 teaspoon turmeric
  • 1/4 cup vinegar
  • 1 cup mayonnaise


  1. Whisk ingredients together until smooth.

Makes 3 cups

Henri’s Coleslaw ingredients:

  • 10 ounces shredded cabbage
  • 1 carrot, finely shredded
  • salt and black pepper to taste
  • 2 tablespoons apple cider vinegar
  • 1/2 cup Henri’s Tas-Tee dressing
  • 1/2 cup mayonnaise


  1. Toss together until blended evenly.
  2. Chill before serving.

From the kitchen of

Henri's  Coleslaw

You might also like:

No-Mayo Slaw with Poppyseed Dressing

Curry Coleslaw

Amish Hot Bacon Slaw

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13 responses

  1. The turmeric and onion powder are two ingredients I’ve not thought of putting in my slaw dressing, but I’ll bet it gives a real zip to it! This looks so yummy and I love cole slaw!


  2. Your Henri’sTas-Tee Dressing a real winner at our house Sue, grandsons for lunch and supper this week – we love that dressing, How good – been requested three days running! Makes for one awesome cole slaw.


  3. Made the dressing last night and it sure tastes like the Henri’s I remember. The sugar has yet to fully dissolve and it’s too thick. Is there something I missed? I never did get the three cup yield. Wonder if I added some vegetable oil, if that would resolve the thickness and graininess? Sure tastes spot on!


  4. I just made this. As for use in cole slaw, I think the moisture in the cabbage will thin it out as it chills. But I intend to use on a spinach or garden salad and agree with Bruce about the thickness. Next time I will stir the mayo and sugar together first to help the sugar dissolve before adding other ingredients. And I will experiment on thinning with either: milk, red wine or rice vinegar, to see which flavor is best. Thank you for the recipe as I can’t find Henri’s TasTee dressing where I live.


    • I had no issues with my mixture being too thick but if I did I would not recommend thinning it with any of the things you mentioned. One, the milk will reduce how long this can be kept and also set the flavor off, two, red wine is absolutely incorrect in this. If red wine vinegar, it is going to set off the acidic balance and would then need much more oil and then have to be brought back with other flavors. I would only advise adding water if you think it too thick, but take care to make sure you added everything listed.


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