Mix together the salad dressing, vegetable oil, sugar, vinegar and salt. Let sit 5 minutes, then stir again.
Toss with the carrot and cabbage. Cover and refrigerate until ready to serve.
Note: One variation I have seen on this basic recipe is to substitute the carrot for well drained crushed pineapple to make Pineapple Coleslaw.
Simply mix together all of the ingredients until very well combined.
Cover and refrigerate until ready to serve.
Blanch the frozen corn in salted boiling water for 2-3 minutes.
Toss the drained corn with all of the other ingredients until well combined.
Cover and chill until ready to serve.
SALAD DRESSING: Most potato and pasta salads call for salad dressing which is the jarred, spoonable type dressing, like Kraft Miracle Whip which looks much like mayonnaise. If you want to make a substitute using mayonnaise, simply mix together 1 cup mayonnaise with 2 tablespoons of apple cider vinegar, 1 rounded tablespoon of white sugar and a dash of paprika. Stir well and let stand for 5 minutes before stirring again and using in the recipe.
A cold plate is generally a make ahead meal at our house. Generally all of the salads are made a day in advance so that they are well chilled but a few hours refrigeration is will do.