The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 6, 2009
I've been making this for a couple of years now, and everyone loves it. We put it on top of pork burgers. I usually use 2 bags of packaged shredded cabbage and 3/4 cup sugar.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 2, 2009
This recipe has been in my arsenal for about 6 years now. It is definately hands down the best coleslaw I have ever had. I would reccomend making it at least 3 days ahead of the day you intend on eating it. It does make alot, but hey it keeps for 2 weeks in the fridge! Be sure to add enough pepper for the correct bite. In my mind it puts all vinegar coleslaws to shame. Forget about mayo based. This is the best.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Kristi
Home Town: Brandon, Texas, USA
Living In: Hillsboro, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 2, 2009
Thank you for sharing this outstanding recipe. Rave reviews from always picky guests. We loved it!!!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

Living In: Palm Springs, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 26, 2009
I cut back on the sweetness by tossing the veggies in a quarter cup of sugar instead of a full cup. Then, I added a can of crushed pineapple to the vegetables and added the juice to the vinegar, mustard, and salt. Allow the mixture to cook down a little for a nice, thick sauce without too much added sugar!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 24, 2009
This was great. Easy to make and a nice alternative to the traditional Mayonnaise-laden cole slaw. Will probably cut back on the vinegar aas there was plenty of liquid after sitting all night. Thanks for sharing!!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 18, 2009
I tried this more than a year ago and it was really great. I even used purple cabbage one time and it was great. You just have to get used to the purple color. It definitely is best when you let it sit in the fridge for at least two weeks. It gets even better.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 16, 2009
I really liked the flavor. The vinegar taste was very strong, but I liked the sourness of it.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by darbster

Cooking Level: Beginning

Home Town: San Angelo, Texas, USA
Living In: Abilene, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 16, 2009
Made this to go with pulled-pork sandwiches. Was a very good pairing. Will make again.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by LALAWLER

Cooking Level: Expert

Living In: Taylor, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 10, 2009
We have made this frequently. It is great, but I do cut the sugar in half as we don't care for really sweet coleslaw. Other than that, it is fabulous!
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Cooking Level: Expert

Living In: Merritt Island, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 29, 2009
This is German Coleslaw plus dry mustard and with the red onion instead of a yellow or "sweet" onion. Again, very very good. I grew up with this kind of coleslaw. The sugar, vinegar & oil mixture does not have to be heated together. If bringing to a pot-luck or picnic, you can keep the dressing in a separate (sealed) container and then put it on the coleslaw soon before serving. It makes traveling easier that way. Fantastic Always!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 18, 2009
Can I say "St-Hubert". Wow, I am from Quebec Canada and I LOVE the St-Hubert vinaigrette coleslaw. Finally, I can make it in my Cali home. It is awesome. And for hot summers, you don't want creamy coleslaw. You want cold delicious vinaigrette coleslaw. Thumbs up!!!!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 8, 2009
very nice and fresh!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kay
Photo by Kay

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 3, 2009
My family asks for this all the time!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 27, 2009
The best!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Photo by Chef4Six
Reviewed: Mar. 17, 2009
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!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Photo by Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA
Living In: Staten Island, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Feb. 27, 2009
Wonderful!! Reminded me of a coleslaw I used to eat as a child. Did add a pinch of white pepper.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 14, 2008
This cole slaw is so good. If you sick and tired of the creamy version make this.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Supporting Member (Click to learn more about Supporting Membership)
Photo by SNOPONY

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 8, 2008
This recipe is outstanding! Definitely better the next day. Only thing i changed was spenda instead of sugar and celery seed instead of celery.Thank you for great recipe.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Marie B

Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Dekalb, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 24, 2008
Excellent recipe! Try putting it on steamed hotdogs...Mmmmmmm!! Delicious! I served it at a Montreal themed party and I couldn't make enough copies of the recipe. My Dad loves it and makes it regularly. I did one batch with less sugar as well and that tasted great too. My dad adds a little dill - very tasty!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 12, 2008
This slaw is awesome.Personally, I like it the same day or next day. A word of caution if you use the tri-colored pre- packaged slaw. It will turn a very unappealing color from the purple cabbage the longer it sits. I also like to add crushed peanuts or cashews on top.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA
Living In: Visalia, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 1-20 (of 202) reviews
« PREV 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 NEXT »

 
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?