The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 15, 2009
Very good coleslaw recipe! I usually prefer the creamy type. I was leary about the amount of sugar and also adding hot dressing to the cabbage as we like coleslaw crunchy but it was really good! The only thing I added was 1/4 tsp celery seed.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 7, 2009
This is the best coleslaw, crunchy and very flavorful. I don't like the creamy kinds and this one is the perfect substitute.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 25, 2009
Very good. Thank you.
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Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA
Living In: Westfield, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 21, 2009
So wonderful! My husband doesn't like salads based in miracle whip or mayo, and this proved to be the perfect solution. I love the tangy taste from the vinegar!
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Cooking Level: Expert

Home Town: Chandler, Arizona, USA
Living In: Cottonwood Heights, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 19, 2009
SOOO delicious! I usually make a coleslaw with a creamy dressing with mayonnaise, however my room mate doesn't like mayonnaise, so I decided to try this one. It wasn't a disappointment. This is definitely the one I will make from now on. No changes were made to the recipe.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 9, 2009
Really great sweet/sour slaw. The longer this sits the better it is!
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Cooking Level: Intermediate

Living In: Columbia, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 29, 2009
Haven't seen a recipe before that wasn't creamy - thanks! I used red cabbage, sweet white onion, sliced fennel instead of celery, cider vinegar and raw sugar. It was wonderful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 29, 2009
This is a great recipe. I used other reviewers' advice and used tri-color slaw mix and halved the dressing. Also didn't use celery. It was wonderful!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 27, 2009
This is an excellent recipe. Everyone in my family loved it, and there are some hard to please people in my family. The only thing that I will change the next time I make it is cut back a little on the oil...it seemed to be just a tiny bit too oily for me, but other than that, it was great!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 19, 2009
This cole slaw was awesome. I was told by my husband's neice that it was the best coleslaw she ever had and my mother in law thought the dressing was amazing. Only changes I made were used a 1/2 cup of sugar and added green peppers. We ate it right away because we like crunchy coleslaw.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 8, 2009
After following the recipe, my husband suggested it would be a great marinade for cucumbers and onions. I made it, and it was FABULOUS! If you're a fan of cucumbers in vinegar, you're going to LOVE this recipe!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 3, 2009
Far too much liquid and didn't care for the sweet/sour flavour. I'll stick with the creamy coleslaw.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 29, 2009
I love Angie's Dad!! Thank you for posting.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 25, 2009
Very good recipe! It didn't get five stars because I had to make a couple of modifications - primarily, it has way too much sugar for my taste. I used about 1/3 cup sugar, and 1/2 cup white vinegar plus 1/2 cup red wine vinegar. It's still quite sweet (the red wine vinegar lends a bit of sweetness), and I would consider this the perfect cole slaw - tastes JUST like my grandmother's! Definitely gets better with age - make it at least 3-4 days ahead for maximum flavor.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 25, 2009
Has potential but even after cutting the sugar in half too sweet for me. Guess I like more tangy than sweet.
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Cooking Level: Intermediate

Home Town: Auburn, Washington, USA
Living In: Kenmore, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 25, 2009
pretty good, needed sugar as it was a little to vinegary.
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Cooking Level: Expert

Living In: Buffalo, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 2, 2009
Thank you for sharing this outstanding recipe. Rave reviews from always picky guests. We loved it!!!
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Cooking Level: Expert

Living In: Palm Springs, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 27, 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.
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Home Town: Brandon, Texas, USA
Living In: Hillsboro, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 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!
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