Reviewed: Mar. 18, 2009

Great! My husband said it was the best coleslaw he's ever had and I would agree. It took only minutes to make with a bag of pre-cut coleslaw mix with carrots. I used red wine vinegar and olive oil. Can't wait to try it after a day. Thanks!

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theprofessor

Cooking Level: Intermediate

Home Town: Temperance, Michigan, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 9, 2009

My husband and I really enjoyed this recipe. I think next time I will cut back on the oil and sugar.

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Audrey's mom

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2009

We have been searching for a vinegar based slaw recipe for a long time. We've had it at parties, but it was with delivered barbecue from various southern locations. No stores here in NYC sell it, and this was the first recipe online I found in the direction we were looking for. I used a bit less sugar and a bit more mustard and onions. It was awesome. Thank you.

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JOHNELLE440

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: Jan. 13, 2009

This was great. We used red and green cabbage to give it some color. It's hard to judge how much shredded cabbage is in a head, but we served 15 people with a little leftover with about 3/4 head green cabbage, 1/2 head red cabbage and several carrots to one recipe of sauce. everyone loved it.

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MARYB8

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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Reviewed: Dec. 24, 2008

Fantastic alternative to a heavy coleslaw! I used a bag of coleslaw (grated cabbage and carrots) and 1/2 a bag of grated purple cabbage to add color. I used 1/2 the dressing and from that - only 1/2 the amount of oil (i used olive oil). The salad needs to marinate for a number of hours for the cabbage to wilt and soften up a bit! Wonderful recipe!

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Dec. 21, 2008

Another "thumbs up" from a 'bugher ex pat. Tastes just like cole slaw from south western PA! Love it. I would suggest either using 2 bags of the pre-shredded angel slaw or cutting down the dressing by half. Thanks for sharing!

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BIZZYSMOM

Cooking Level: Expert

Home Town: Carmichaels, Pennsylvania, USA

Living In: Suwanee, Georgia, USA

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Reviewed: Sep. 23, 2008

So good and easy to make. It keeps well since there's no mayo and easy to bring to block parties or picnics.

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MarieM

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Randolph, New Jersey, USA

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Reviewed: Jul. 18, 2008

Quite delicious. I will make it again.

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D.D. Twinbells

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jul. 9, 2008

Good, Tart and sweet! This is a different type cole slaw with no mayo added. Be careful to add sugar according to taste. Scaled to 4 servings, added grated carrots, cut sugar back by 1/3 cup instead of 1/2 cup, and used only a small amount of minced onion. I was low on white vinegar, so I added apple cider vinegar (thanks to the input of the Exchange). Next time I will ONLY use 1/4 cup of sugar for 4 servings.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jun. 29, 2008

So good with barbeque sandwiches.

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TheCircle

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Reviewed: May 27, 2008

We BBQ ALOT and this was something different than the regular cole slaw and everyone loved it! Even my husband who is not one to try new stuff really liked it...I made it twice this past weekend!!

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MURPHFAN03

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Reviewed: Apr. 4, 2008

This recipe was too sweet. I love cole slaw of all kinds..but this wasn't very good. I was hoping with all the reviews it would be better.

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Nadelle

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Reviewed: Mar. 23, 2008

We used to eat this at family gatherings in Mississippi. Mom use to layer the cabbage and onions, but I like this way better. Especially since I'm the one that fixes it now days.

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Carl

Cooking Level: Intermediate

Home Town: Philadelphia, Mississippi, USA

Living In: Independence, Missouri, USA

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Reviewed: Feb. 12, 2008

The only change to the recipe was,I used Dole Slaw mix instead of the head of cabbage. My Neighbors went nuts over this. It is good on fish sandwiches.

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PREDESTOGO

Cooking Level: Expert

Home Town: Windber, Pennsylvania, USA

Living In: Johnstown, Pennsylvania, USA

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Reviewed: Dec. 18, 2007

This was EXACTLY what I was looking for in a slaw reciepe. My college boyfriend's stepfather (from North Carolina, 10 years ago) made an incredible good, tart slaw that I adored but could never quite get right. I saw this and knew it had to be close. I eased up a little on the sugar and let the finished product sit over night and it was PERFECT. (Doubly good when served on top of pulled pork as a sandwich.) Thank you so much for sharing!

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AZFiregirl

Cooking Level: Beginning

Home Town: West Hartford, Connecticut, USA

Living In: Mesa, Arizona, USA

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Reviewed: Dec. 8, 2007

Fantastic slaw! I didn't change a thing. I made this for a barbeque this summer and it was a huge hit. Thanks!

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Alissa

Cooking Level: Intermediate

Home Town: Bethlehem, Pennsylvania, USA

Living In: Hegins, Pennsylvania, USA

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Reviewed: Oct. 21, 2007

I LOVE this recipe!! I cut back a little bit on the sugar, and actually combined all the ingredients in a saucepan and brought to a boil, let it cool and poured over the shredded cabbage; it worked just as well. I have also used a slaw mix that included shredded carrots. I have taken this slaw to work dinners a couple of times now and it never lasts long.

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Cathy C

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Reviewed: Oct. 1, 2007

Tried this receipe out on a moving crew this weekend. I made 2-16 oz bags of cabbage & they were asking for more! Went over really big. I did cut down the sugar to 2/3 cup & on vegetable oil split it in half using olive oil & vegetable oil. Really a great receipe!

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sherranil

Cooking Level: Expert

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Reviewed: Sep. 23, 2007

cut back on sugar 1/4 cup will be sweet enough for the entire recipe. did not use carrots, makes a lot, very good

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carnette

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Reviewed: Sep. 3, 2007

Like a few other reviewers here, I am a transplanted Pittsburgh-er who misses the wonderful taste of Primanti Brother sandwiches and I am busy trying to recreate those delicious sandwiches...this cole slaw is an good reproduction of the no-mayo taste of the restaurants. I'm so pleased. I made some modifications, however. I used 1 10 oz. bag of shredded cabbage, halved the sugar, cut the vinegar down to 3/4 cup and the oil down a little as well. Still plenty watery (as the recipe is meant to be)..the only complaint I have is that boiling vinegar leaves a HORRIBLE smell in the air--my two dogs were quite upset with me!

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