This is a delicious slaw recipe and one I've been using since 2007. It gets rave reviews anytime I make it for family or friends. I have made it both as the original recipe and also with my changes. I've found that my family prefers it when I use onion powder instead of the fresh onion added in - but if using fresh onion, the sweet onion that is finely chopped works best for flavor. Also I prefer apple cider vinegar instead of white vinegar in the recipe. For the vegetable oil I use extra virgin olive oil. Only thing I add that isn't in the recipe is some black pepper. This is a great slaw recipe and one that is better than any of the slaw dressings that are available at the store.

Reviewed On: Jan. 27, 2012

I made these for my family today. I followed the recipe exactly other than using miracle whip instead of mayo. I also added some black pepper to the meat while it cooked. Flavor was excellent (5 stars for flavor) and reminded me of Krystals/White Castle burgers. Dinner rolls used were King Hawaiian sweet rolls. I found the rolls got hard on the bottom and slightly hard on top even though I pulled them from the oven early. (4 stars) I wonder if through some experimentation if the buns could be steamed to more closely resemble the Krystal/White Castle buns. Clausen refrigerated pickles were sliced and added to the sliders. They lent a nice taste to the sliders. Thanks for sharing this recipe, it made for a meal that could be prepared quickly (prep time). Overall I would rate this 4.5 stars.

Reviewed On: Apr. 30, 2010

I made this when I couldn't find my usual broccoli cheese soup recipe in my book of recipes. The taste is excellent and like what I can get at a restaurant. My wife has requested that I make this recipe again as she likes it better than the recipe I usually use. Since I didn't have frozen broccoli, I used a large head of fresh broccoli cut into pieces (and some of the middle and upper stem sliced thin and cut into pieces too). Butter was also used instead of margarine (I don't buy margarine and always have butter in the house). I used 1/2 of a large onion and guesstimated on the amount of velveeta cheese (on a 32 oz. block I used what I figured was close to 1 1/2 pounds). Instead of white pepper, regular black pepper was used along with a touch of sea salt. I'll definitely make this again. It is wonderful served with a fresh baguette (sliced). Also I'm wondering how the recipe will do with less velveeta and some butterkase cheese, gouda cheese, or colby jack added.

Reviewed On: Jun. 16, 2009