Reviewed: May 18, 2005

Great, simple recipe! I was looking for a slaw that wasn't mayonnaise-based for a cookout, and this fit the bill. I was a little unsure about the ingredients at first, but the flavor is an excellent sweet/sour blend. I increased to 50 servings (6 heads of cabbage!) and didn't have any leftovers. It does make a wet slaw, but per other reviewers suggestions, I served with a slotted spoon. The wetness only increases the flavor and appeal of this slaw and also helps keep it fresh and crisp while it sits on the buffet table!

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MACLEOD26

Cooking Level: Intermediate

Home Town: Mifflintown, Pennsylvania, USA

Living In: Jacksonville, Florida, USA

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Reviewed: May 14, 2005

I am doing low carb, so instead of sugar, splenda took it's place. Wonderful recipe, everyone loved it....

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STORMIDAVIS

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Reviewed: May 13, 2005

My Grandma gave me a recipe like this when I was young and just starting out. Only she chopped a green pepper, and shredded a carrot. And did use as much vinegar as sugar. As far as vinegar goes, she said pick one! I like to take this to summer gatherings, no need to worry about the mayo or miracle whip, refridgeration not needed. When I eat this slaw it take me back to family picnic's with grandma in the 60's, and her saying "It's good for ya!"

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FREDPESTERSWIFE

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Reviewed: May 2, 2005

Very good slaw recipe. I did only use 1/2 cup sugar just 'cz we try to limit our sugar intake whenever possible and I used half apple cider vinegar and half white vinegar. This is a very good recipe. I would recommend trying it for sure!

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DEEREMEL

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Reviewed: May 2, 2005

I've never gotten many compliments on my cooking, but this one is terrific! I fixed it for a church dinner, and now everyone wants a copy of the recipe.

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LRUNYON

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Reviewed: Apr. 14, 2005

I adjusted this recipe to cook for over 110 people and it was almost all gone! People were all asking for the recipe. It is a winner in my recipe box now! thanks! DND2

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DND2

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Reviewed: Mar. 16, 2005

I made this according to directions, served it at a fishfry, everyone really liked it. The only complaint was from me, I didn't even get to taste it, gotta make more next time. Good recipe.

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RANDYT2

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Reviewed: Jan. 8, 2005

I made this recipe as written with the addition of a shredded carrot. (I didn't mess with the proportions of oil & vinegar.) It was really good! I was looking for a vinegar-based slaw to re-create the Pittsburgh famous Primanti Brothers sandwiches and this recipe definitely worked. Yum!

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MELISSA_B

Cooking Level: Expert

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Reviewed: Jan. 1, 2005

I really enjoyed the flavor of this recipe! I used the preshredded cabbage (slaw in a bag!) and only had one, so I had to judge how much of the "sauce" to use, but didn't have a problem at all. My husband liked it as well, but I ate almost the entire bowl! Thanks for the recipe!

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Brandy

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Brunswick, Maine, USA

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Reviewed: Nov. 2, 2004

Took this to a football party and it was THE hit of the meal. People were scrapping over it. I'm still more a fan of the creamy slaws, but even I thought this was really good. I did cut the vinegar and the oil by about 1/4 cup each as I was afraid of it being too wet/sour. Sugar and other ingredients were just right. Didn't get to refrigerate overnight, but even after just an hour or two it tasted woderful! I'll give it 5 stars based on the reception it got!

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BARNKITTY

Cooking Level: Expert

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Reviewed: Oct. 22, 2004

This recipe is a true Amish recipe and is supposed to have lots of liquid, it enables you to keep the salad for 2 weeks, and contrary to the above reviews it does not need to be reduced, you serve it with a slotted spoon.

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SARAHSTEWART

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Reviewed: Oct. 21, 2004

This is just not "THE" cold slaw recipe I'm looking for. Not bad, but not great either. I should have cut the sugar by 1/2, we might have liked it better.

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GRAMMABEA

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Reviewed: Sep. 20, 2004

I used 2 (16 oz) bags of pre-shredded cabbage with grated carrots mixed in. Reduced the oil to 1/2 cup per another reviewer's suggestion. Next time I think I'll reduce the vinegar since it was a tad vinegary. I added dried cranberries (like the cole slaw I was served at a restaurant in New York). I think the cranberries enhanced it a lot - added color and flavor.

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KIMAR

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Reviewed: Sep. 7, 2004

Very good, HOWEVER, the vinegar is sooooo strong. I didn't know if it was just me, but my family also told me it was too vinegar-y. I'll try it one more time with half the vinegar. I hope that works because the taste is great!

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GENBOLLER

Cooking Level: Expert

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Reviewed: Jul. 27, 2004

This is absolutely the best cole slaw I have ever eaten! Had a BBQ recently and all the women in the group asked for the recipe. It is outstanding. I Will never make another kind.

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FOOFI

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Reviewed: May 22, 2004

As suggested by another reviewer, I cut back the oil in this recipe to 1/2 cup and it was just fine. I also found that the recipe made way too much dressing for one medium cabbage - I had to pour quite a bit of the dressing off. Next time I'll half the entire recipe for one medium cabbage. Also added grated carrot and finely diced red onion for extra flavor and color. Great sweet/sour slaw recipe!

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LIN

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Reviewed: Dec. 24, 2003

Simple yet delicious. Ginger

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Ginger

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

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Reviewed: Oct. 13, 2003

Really good, very light. I cut the sugar in half and it was still pretty sweet. Next time I will probably double the mustard.

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KELILAH

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Reviewed: Oct. 4, 2003

My husband loves this! It is simple and fresh, and keeps well for several days in the refrigerator. My nursing infant is sensitive to cabbage now so I am GRIEVING this slaw.

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PRAIRIEWIFE

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Reviewed: Jul. 20, 2003

I've been looking for a good sweet/sour coleslaw recipe for a while and this one is it-- very yummy! I used half brown sugar because we ran out of white. I had 28 oz. of pre-shredded cabbage mix and there was way too much dressing and had to drain it off-- next time I'll add another 16 oz. bag. I think the oil could also be cut back a little-- maybe 1/3-1/2 cup? Finally, I used a genrous teaspoon of celery salt in place of the celery seed and salt. Rave reviews!

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