I wish I could give it 6 stars! I cook for 12 people every night at a whitewater rafting outpost, so cheap and easy is what I look for. I've made it 6 hours before serving and 15 minutes before serving. Both tasted great! The guys ask for it EVERY week. This will be week 5...I use 1 package of shredded cabbage and 1 package of shredded carrots. See, I told you it was all about quick! Thanks for the recipe!!!

This coleslaw was a hit at our 4th of July party. My husband loved it so much that he actually ate the left overs and he never does that. It was also super easy to make and tastes healthier than the mayo version of coleslaw. A fresh addition to a summer meal.

I was looking for a lower fat alternative to mayo based coleslaw and came across this one. My family doesn't want any other now! This is fantastic. I did let the dressing cool as I was concerned about wilting...maybe needlessly. There is alot of water and even that did not make the salad mushy. This cole slaw stayed crisp for days! (4) until we finished it.

Absolutely delicious. If you are going to be eating this over the period of a few days, I would add the dressing as you go to keep the cabbage nice and crunchy.

Wonderful balance of salt and sweet. A bit too much liquid in the final coleslaw. I would cut back on a bit next time.

Super duper this is the best coleslaw in the world. Very easy to make, and it is healthier then regular coleslaw. It has a very light fresh, and hearty taste to it. Goes great with BBQ. All my friends request this at my BBQ's.

Great recipe.... I hate the creamy coleslaw so this was a hit with my family. It was much better the 2 days after I made it so plan aheah and make in advance and drain the excess water before serving. I will definetely be making this again.

I didn't make any changes to the recipe and it turned out great. I will make this again.

This is a great recipe. I just made a batch and am questioning my decision to share it at a BBQ this afternoon - really, it is that good. You do have to play around with the quantities of slaw to dressing if you buy a prepackaged mix. But really, awesome recipe!

Excellent! Love that it's mayo-free. It makes a TON. One head of cabbage left me with enough servings for about 30 people..

I loved this recipe, and I love the fact that it keeps for a while too. I changed the ratio to make it for 6 instead of 20. I used a bag of cole claw mix, and added a shreadded carrot, onion, and celery. It was light and tangy. Thank you for the recipe!!!

Thank you for a wonderful recipe, it was just what I was looking for! I made it as is the first time, then adjusted for my own preferences the second time; I slightly reduced the amount of oil and added about 1/2 cup of diced green pepper. It does get even better the longer it sits!

Absolutely wonderful. Made it for a family cookout and everybody loved it. I took the easy way out and used coleslaw mix (2-16 oz bags) that already had the carrots in it. Update: this time I shredded everything myself and it was even better. I thought it was a piece of cake using my food processor. I also added a little bit of mustard seed to the vinegar mixture as I was a little short on the dry mustard. This will be my go to recipe when I need a slaw recipe.

Excellent. The quantities of the ingredients is definitely made for more coleslaw than the recipe calls for. I used two 16 oz. precut coleslaw, plus two more bags of julienned carrots. If you use less slaw, than I'd reduce the amount of dressing by half. I also added 3-4 tablespoons of poppy seeds - which adds great color and texture. I ate slaw with poppy seeds in a restaurant once and have been using it at home ever since. Amazingly, this slaw stay nice and crispy after a night in the fridge. Great for potlucks. I will definitely make this again and never use a creamy dressing again.

Perfect! I used white wine vinegar (it was all that I had on hand) and less oil to reduce the fat. I haven't let it sit for a day yet and this recipe is so good. I can't wait to try it tomorrow! Here's an easy way to shred cabbage/ lettuce. Cut the head in half, through the root. Place the flat side down on the cutting board and cut once again, through the root, so that the cabbage is cut into quarters. Finely slice each quarter, beginning at the top and working toward the root- the thin strands will fall away. Quick and simple. Thanks Angie's dad!

This is a great salad for big parties - you can make it ahead of time and it's just as good (or better) than day-of. It is quite tangy though - I cut back on the vinegar and subbed apple cider for white, and it was still a little tart for my tastes. But everyone else loved it!

Excellent recipe and easy to make.