Reviewed: May 20, 2008

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!

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LAURADUFF

Home Town: Forestville, New York, USA

Living In: Portland, Oregon, USA

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Reviewed: May 15, 2008

Excellent recipe and easy to make.

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NGG426

Home Town: Chicago, Illinois, USA

Living In: Algonquin, Illinois, USA

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Reviewed: May 14, 2008

Very good recipe. For 1.5 bags of coleslaw mix, I used 1/2 cup sugar, 1/2 cup vinegar, 1/4 cup plus 2 tbsp oil. I added a little onion powder, garlic powder, dash of paprika, and celery seed. I simplified the process by dissolving superfine sugar and the spices in the vinegar, then adding the oil. No need to heat this mixture before tossing with the salad.

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AREENA

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Belmont, California, USA

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Reviewed: May 4, 2008

Just what I was looking for! I also went for the healthier verison. 1/2 cup splenda, 1/2 cup apple vinegar, 1/4 cup olive oil, only 1/2 red onion. followed the remaining orginal recipe. Very, Very Good! Thanks for a keeper!

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DEBBIELINKER

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Reviewed: Apr. 30, 2008

Really good. Made twice. Second time I used brown sugar - did not taste sweet enough...I would stick with the recipe.

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mnash

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Reviewed: Apr. 26, 2008

I used a bag coleslaw mix, skipped the red onions and it was really good. Next time I might half the dressing if I use a bagged coleslaw mix b/c I had a lot liquid. It just kept getting better the longer it chilled in the fridge. Perfect recipe for a mayo hater like me.

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NYJEN

Cooking Level: Expert

Home Town: New Rochelle, New York, USA

Living In: Saugerties, New York, USA

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Reviewed: Apr. 23, 2008

I thought this recipet used too much oil.

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laynelou

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Reviewed: Apr. 22, 2008

I have always preferred creamy coleslaw, but I have made this one twice. It is so refreshing! For my personal taste, I backed off on the onions and the little I used was plenty for us. Otherwise, the recipe is very good as it is, but using apple cider vinegar and a little less sugar works well, too.

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Seeker

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Reviewed: Apr. 22, 2008

It had no flavor! It took a LOT of black pepper, more dry mustard, and cayenne to make this up to par, and even then I still wasn't totally satisfied. It did get better after a few days, and I made sure to stir it frequently.

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cstank

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 17, 2008

Took this to a dinner and everyone loved it! I wasn't sure it would work because I made it only and hour before serving it but it turned out great! And better the next day! I also used a cabbage mix, added some extra shredded carrot (bagged as well). It was super easy. Thanks!

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Skoo

Cooking Level: Intermediate

Home Town: Stettler, Alberta, Canada

Living In: San Diego, California, USA

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Reviewed: Apr. 12, 2008

I JUST FINISHED MAKING THIS COLESLAW AND IT IS AWESOME. I CAN NOT STOP PICKING AT IT! YUMMY!

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MANNY729

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Reviewed: Apr. 12, 2008

Great slaw! Used a little less sugar and subed mayo for 1/2 of the oil (used olive oil) Because I like slaw creamy style.

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Buckskin

Home Town: Mukwonago, Wisconsin, USA

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Reviewed: Mar. 30, 2008

I made this with half the dressing and worked out perfectly. Used apple cider vinegar instead of white vinegar. It made a good amount which I nibbled on for a week.

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Pam R-H

Cooking Level: Beginning

Home Town: Calgary, Alberta, Canada

Living In: Karen, Nairobi, Kenya

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Reviewed: Mar. 25, 2008

I'm always searching for healthy recipes and needed a slaw for my pulled pork. EVERYONE LOVED this recipe and a few stated it was the best they had ever had. I've already put this one in MY recipe book for keeps. Really enjoyed this. Two changes I made were 1) used raw sugar, and 2) used cider vinegar..Really excellent and still tasted great days later

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KASAGE30

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Reviewed: Mar. 20, 2008

Great tangy dressing for cole slaw. I used mayo instead of miracle whip and I thought the results were great.

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Melhenn27

Cooking Level: Expert

Living In: Cape Cod, Massachusetts, USA

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Reviewed: Mar. 19, 2008

This was a nice change from the normal coleslaw. Nice flavor, not what everyone is expecting.

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Bmoore50

Cooking Level: Beginning

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Reviewed: Mar. 17, 2008

This was a good recipe for coleslaw. Nice and tangy. I only used half a cabbage because I'm the only one to eat leftovers and thats alot of cabbage for one woman. I also used a regular onion because that's all I had. I think it made the onion flavour a little stronger but we liked that. I've never put onion in my coleslaw before but I probably will from now on. I'll might make again when I want something I know is good. Other wise, I'll just keep trying new ones to find one better than my own but with less fat and/or sugar

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Tia at home

Cooking Level: Intermediate

Living In: Kentville, Nova Scotia, Canada

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Reviewed: Mar. 16, 2008

Very good & easy. Even my picky kids ate it!

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Cynthia

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Reviewed: Mar. 11, 2008

So much better than the pre-made stuff in the deli section at the grocery store. This was so easy to make, no more pre-made coleslaw for us!

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Jen Hartmann

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Reviewed: Mar. 7, 2008

AMAZING! The first thing my husband said was, "are you sure you made this?" He thought I purchased it from a famous chicken restuarant...hint, hint. This coleslaw is so good, and it truly is better the next day! Yummy!!

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