Reviewed: Mar. 22, 2006

Not bad...a nice sweet and sour thing going on. I never cared for mayo based slaw and this is a perfect alternative. Apparently the Amish have more going for them than just those cool hats.

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CandiceSteele

Cooking Level: Intermediate

Living In: Higashi-Omi, Shiga, Japan

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Reviewed: Mar. 18, 2006

This was so good I don't think I'll ever make it with mayo again.

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Maria

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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Reviewed: Mar. 13, 2006

Very good made it exactly as written. Went well with barbecued ribs.

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GINJA

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Reviewed: Feb. 10, 2006

Amazing. Simple and cheap. I.m from the midwest where creamy slaw is king but I decided to make this for some bbq brisket sandwiches and I don't i'll ever need to make another kind. 1/2 white and 1/2 red wine vinegar was the only change I made. Perfect

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Jazzson

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Reviewed: Feb. 1, 2006

I've never had anything like this before and it is very good. Easy and tasty.

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LGREENE2

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Reviewed: Feb. 1, 2006

I love this. I do not like traditional 'white' coleslaw, but love Primanti's! I used 1 pkg of angel hair coleslaw and customized the recipe for 4. I did add a couple of shakes of celery salt before serving because it wasn't quite salty enough for me. Served with BBQ Pork For Sandwhiches and Baked Beans II also from this - website - put my slaw on my sandwhich -Awesome.

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jnick

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Reviewed: Jan. 7, 2006

I have been searching for cole slaw without mayo for years. This recipes is perfect with a few changes. I used 1/2 cup sugar, 1/2 cup vinegar and 1/2 cup of oil and 3 small grated carrots. I also added extra celery seeds. My husband added a dash more vinegar to his. I liked mine per my changes.

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ShirleyAnn

Cooking Level: Expert

Home Town: Hamburg, New York, USA

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Reviewed: Nov. 13, 2005

Very good but I would definitely cut back on the sugar as well. I didn't have time to let it sit over night so I threw the slaw in my Seal a Meal vacuum marinator (a great investment) and it was perfect in about 20 minutes. I also did not cook the mixture either. This recipe is very close to one I make except with mine you throw in the seasoning and the noodles from a Roasted Chicken Ramen noodle pack and an Oriental flavor one; some sunflower seeds and slivered almonds. Let it sit for an hour and voila! I will definitely make this Amish slaw again though!

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Tiffany

Cooking Level: Intermediate

Living In: Indiana, Pennsylvania, USA

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Reviewed: Nov. 5, 2005

Another excellent cole slaw recipe from allrecipes.com! I don't understand why it is necessary to cook the dressing portion of this recipe--and after boiling, that portion of the recipe takes a long time to cool down. Still, I followed the recipe exactly as written and it was great. I did end up with more liquid than was necessary. I added extra cabbage, but don't recommend that approach. Adding more cabbage diluted and dispersed the wonderful flavor of the dressing. Just leave it alone and use a slotted spoon to drain it as you go with each spoonful you take.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Aug. 14, 2005

Liked this a lot. Followed recipe exactly as written. I will make this again for sure. Thanks for sharing, Christina.

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SUSU71

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Houston, Texas, USA

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Reviewed: Aug. 9, 2005

This was great. Maybe cut back on sugar a little but liked it as is. Thanks Christina

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LINDAKDINO

Living In: Vernal, Utah, USA

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Reviewed: Jul. 23, 2005

Perfect! Just the way I like it. Didn't change a thing.

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AGGIEMOM03

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Reviewed: Jul. 12, 2005

Too sugary for me. Way too sweet and way too many calorie for salad. I will try again with about 1/2 the sugar if not less.

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ANGELAKOMLJENOVIC

Home Town: Sexsmith, Alberta, Canada

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Reviewed: Jul. 7, 2005

Outstanding! Used one bag of angel hair shredded coleslaw and halved the dressing ingredients.

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Peach822

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2005

wonderful recipe, a new dish for me to take to parties. was even better the second day.

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LIKESTOCOOK4

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Reviewed: Jul. 4, 2005

This slaw is outstanding! I had so many compliments on it it was embarrassing! I did cut the sugar down a bit. Also I used the pre-shredded cabbage in a bag and the recipe dressed two packages perfectly. I can't wait to make this with BBQ. This is a definite keeper! Thanks.

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Piglet

Cooking Level: Intermediate

Living In: Mineral Point, Wisconsin, USA

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Reviewed: Jul. 3, 2005

Yippeeeeeeeee! This is a very close copy to the Cole Slaw that is served at Primanti Brothers in Pittsburgh! I am so grateful to have found this recipe! I lived in "da Burgh" for 11 years and missed the slaw. I used 2 (16 oz.) bags of Tri Blend Slaw. Primanti Brothers only uses white cabbage, no carrots or red cabbage that you find in the tri blend. I cut the sugar back to 3/4 cup. Yea, this was a little watery but what slaw isn't? I just shook the tupperware bowl prior to serving and used a slotted spoon. Oh, you really need to make this the day PRIOR to eating; it really makes a difference in taste. This is so wonderful, I will be making and taking this everywhere. Not only is it delicious but you don't have to worry about mayonnaise going bad! Thanks for the post Christina!!!

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Jun. 27, 2005

Excellent. I used my food processor to grate the head of cabbage and it was effortless--definitely worth the cleanup of the machine. Served with a slotted spaghetti spoon.

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CHEEREEO

Cooking Level: Expert

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Reviewed: Jun. 18, 2005

Everyone that has tried this recipe loves it. I have been asked by many for the recipe and have passed it on.

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MARY980

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Reviewed: Jun. 13, 2005

Forget mayo based slaws! Even though I didn't have time to refrigerate overnight, it was still very good. I didn't use all the liquid, and used a combo of red wine vinegar and white vinegar. This is definately a wet slaw, but excellent! I will definitely be making this again.

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