Reviewed: Aug. 18, 2007

Just excellent - so much more than the sum of its parts. We use only 1/3 cup sugar, a combination of apple cider and red wine vinegar, and olive oil. We also mix the hot dressing with the cabbage immediately, without waiting for it to cool, which seems to help wilt the raw vegetables down more quickly.

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ergo

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Reviewed: Aug. 13, 2007

I made this slaw for my husband who is from Montreal, Canada and he loved it.....he said it was just like the slaw he loved at home! THANK YOU! Highly Recommend! =)

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FOGG26

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Reviewed: Aug. 2, 2007

A family favorite. Didn't change a thing.

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Sue

Cooking Level: Expert

Living In: San Antonio, Texas, USA

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Reviewed: Jul. 10, 2007

YUMMY! I grew up near Amish country in Ohio and this is the slaw I grew up on. After moving to the south about 17 years ago, I had a hard time adjusting to the heavy, mayo based slaw you get down here. This recipe is just like I remember, sweet and tangy, but I did add red cabbage and carrots for some color. This is the only slaw I am making from now on!

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rockerchic821

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Fayetteville, North Carolina, USA

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Reviewed: Jul. 8, 2007

very good just the way it was stated in the recipe.

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Doug

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Reviewed: Jun. 26, 2007

Nice slaw but I only used half of the sugar as my family do not have a very sweet tooth

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annieccooper

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Reviewed: Jun. 25, 2007

As others suggested I reduced sugar and oil to half and used green onions. At the end I had to add more vinager and sugar to make it more sweet and sour as we like it. General good rec.

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Zuzana

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Jun. 21, 2007

Very good! Three days later and it is still crisp and good.Made way too much dressing for me, I actually drained some of it off. I added some red cabbage and shredded carrots for some color.

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Mallery

Cooking Level: Intermediate

Living In: Noblesville, Indiana, USA

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Reviewed: May 29, 2007

This is exactly like the slaw I ate as a child in Pennsylvania Dutch country. I used 1/2 cup oil, 3/4 vinegar, and 2/3 cup sugar--maybe I'll use a little less sugar next time, but this was excellent. Very like what you'd get in an Amish restaurant.

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Rachel Haley

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Reviewed: Apr. 2, 2007

I love this recipe and have used it several times. For those talking about it being too sweet, I once forgot to toss the cabbage in the sugar, instead just putting the sugar in the dressing. It was wonderful, albeit tangy, that way too. I'm a fan of vinegar and tangy flavors, so that might not work for everyone.

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RubyTue

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Living In: Havre De Grace, Maryland, USA

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Reviewed: Apr. 1, 2007

This was delicious!! Very refreshing!!!! Reminds me of the slaw my very German grandmother used to make!!

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SMILEE_MOM

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Reviewed: Mar. 28, 2007

This was fantastic. I love creamy coleslaw, but years ago I had what someone called "German coleslaw" and I loved the flavor, so when I saw this recipe, I had to try it. I love the fact that it's a nice, simple recipe. I was a little nervous when I saw how much sugar and oil it called for, but I followed the recipe exactly, and you know what? It works! In fact, this tastes even better after the third day in the fridge than it does after the first day!

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wangbang

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Reviewed: Mar. 8, 2007

What a winner! I had to make it without the celery seed, so I can only rate it 4 stars. I used splenda instead of sugar, and used the recommendations to cut it back a bit. It is delicious! I also did not amrinate it over night, just a few hours before dinner so I can't wait to see how it tastes after marinating overnight. I jsut couldn't stop eating it.

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CUTIEAKC

Cooking Level: Intermediate

Home Town: Belleville, Ontario, Canada

Living In: Winchester, Ontario, Canada

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Reviewed: Feb. 26, 2007

I've made this a few times and absolutely love the flavor. I use a bag of pre-shredded cabbage/carrot mix and reduce the sugar and oil to 1/2 cup, the vinegar (red wine) to 2/3 cup. Definitely gets better with 'age'. At least a day or two is needed to bring out the best flavor. But I love red wine vinegar.

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Diyeana

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Feb. 11, 2007

Loved it! I used less oil and sugar as recommended and loved it!

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J Charlier

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Reviewed: Feb. 8, 2007

wayyyyyyyy too sweet for my taste!

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SNOG

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Reviewed: Jan. 23, 2007

My husband absolutley loved this recipe! I don't care for cole slaw but really enjoyed this. It seems like a lot of sugar - but it works. Thank you for sharing such a great recipe.

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Cook

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Reviewed: Jan. 16, 2007

Very good! It's really sweet but you can easily cut the sugar down to have a cup. I also add graded carrots and diced green peppers, they add a bit of color....but will use this slaw recipe all the time from now on.

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