This is truly one of the best cole slaw recipes EVER! I used 1/2 the oil and a 1/3 c. Splenda in place of the sugar the second time I made it. I found it to be great either way.

Reviewed On: May 25, 2009

I have made this 3 times now and love the flavor of the sauce. As others have suggested, I used a pork loin to lessen the greasiness, cooked it for about 2-3 hours (high setting) and drained the fat. I added the sauce as per recipe at this point and continued cooking for another 2-3 hours (low setting) or until able to pull apart with a fork. My granny (the cook of all cooks) raved. 'Nuff said...

Reviewed On: Feb. 21, 2009

I just finished making this recipe and all I can say is wow! I made it "as is" except for cutting back on the cayenne a bit. It was a new twist on potato soup and the whole family raved. Thanks for a new staple in my house. Update: I found that putting some of the cooked potatoes in the blender and adding them to the soup made for a thicker base!

Reviewed On: Feb. 21, 2009