Reviewed: Mar. 5, 2008

WOW! I must admit that I am in love with this 'slaw. I too cut back a little on the sugar to 3/4c and oil to 2/3c. I still had at least 1/4c of dressing that I didn't use. There is more than enough. I did use Bragg's apple cider vinegar in place of white. This will be my staple coleslaw from here on out. Thank you!!

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Violetzee

Cooking Level: Intermediate

Home Town: Barrie, Ontario, Canada

Living In: Kelowna, British Columbia, Canada

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Reviewed: Feb. 27, 2008

WOOOW!! So easy, cheap and healthy. I couldn't believe it when I tried it, I wasnt't expecting it to be sooo good. I used less dressing too, to cut down on sugar and oil and make it healthier.

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Mrs. T

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Reviewed: Feb. 24, 2008

I was skeptical that this would taste right. I love coleslaw, and tend to like the moderately creamy kind. However, not having the supplies for a creamy slaw and with a 3/4 of a cabbage in the fridge, I tried this recipe out. I am SO impressed with how tasty it is. I followed the directions from other reviewers, and cut down on some of the ingredients- I used 3/4 c of organic cane sugar, 1/4 cup of olive oil, 3/4 cup of CIDER vinegar, and still used 1 tblsp of both salt and crushed mustard seeds (I sort of had to wing it. A rolling pin & a ziplock allowed me to crush it up for the most part!). I also opted to add about a 1 tsp of black pepper. I also only used carrots and cabbage, but goodness me- I will gladly be eating this for lunch all week...it makes a huge batch! Delish! I'll make again often!!

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Leigh

Cooking Level: Intermediate

Home Town: Manchester, New Hampshire, USA

Living In: Harrisonburg, Virginia, USA

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Reviewed: Feb. 23, 2008

Love this recipe. It's just so nice to make ahead & still have a crisp coleslaw. I did reduce the oil by half, so not too oily. I also do a variation substituting rice vinegar & a teaspoon of sesame oil added. My husband is diabetic, so I use splenda with very good results too.

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mauigirl

Cooking Level: Expert

Home Town: Olympia, Washington, USA

Living In: Lahaina, Hawaii, USA

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Reviewed: Feb. 22, 2008

This is a great coleslaw recipe if you are not a fan of the creamy style. My family and I do prefer the creamy style. This would be a great slaw to take to a picnic or other outdoor activity. Very tangy and fresh.

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docswife

Cooking Level: Expert

Living In: Morganfield, Kentucky, USA

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Reviewed: Feb. 22, 2008

So delicious!! So glad to find a coleslaw recipe that didn't call for mayo. I didn't have dry mustard so used regular prepared yellow mustard. Definitely tastes more wonderful if prepared atleast 1 day ahead. LOVE IT!!!

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d turner

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Reviewed: Feb. 17, 2008

I love it- it reminds me of the slaw at Chic-fil-a. My husband said it was the best he has ever had. I did cut the sugar, oil, vinegar, and mustard by half and used a 16 oz bag of tri slaw- and it was perfect. I thought it was actually better the first day- personal preference- I liked it better crunchy... and it gets sweeter over time. If you are like me and don't like mayo- this is the perfect coleslaw recipe.

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Oh_Suzannah

Cooking Level: Expert

Home Town: Peachtree City, Georgia, USA

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Reviewed: Feb. 13, 2008

I followed other reviewers recommendations, and cut back on the sugar and the oil, using 2/3rds of the sugar and 1/2 the oil. This was fantastic. I really like creamy coleslaw but never eat it because of the mayo and the calories. This one is a great alternative, and I will definitely make it again. Thanks for sharing!!

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TJ & Doc

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Feb. 11, 2008

This is a very good recipe. I took the advice of others and bought a 16 ounce bag of shredded slaw. The bag was skimpy on the carrots so I bought shredded carrots to add to it. I also added the sugar to the dressing instead of mixing it with the other ingredients. I should have halved the vinegar, oil, and sugar as some have suggested however it still came out great because I poured the extra dressing out after I mixed it all together. This is 5 stars because I do not like coleslaw but I love this one. I made it for my 3 year old son who loves coleslaw with his fish and I ended up taking a small container to work to put on my hotdogs. I will be making this one again.

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WILLIEG

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Reviewed: Jan. 28, 2008

I have made this twice now, trying a second time because I didn't like it too much the first time and thought maybe I would give it another try. Based on the reviews. And I still think it's way too much sugar and way too much dressing. I personally don't know what all the rave is about. I guess I am partial to my mom and gramma's coleslaw, which is the kind they serve on pulled pork in their home town of NC. I won't try this one again, sorry.

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thisgurlluvs2cook

Cooking Level: Expert

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Reviewed: Jan. 21, 2008

I absolutely HATE mayo, so this coleslaw was perfect for me! I used a 16 ounce bag of coleslaw mix, and halved everything for the dressing. I used olive oil instead of vegetable oil, and it turned out wonderfully! I actually did add about 2 tablespoons more of vinegar though, I love vinegar! Next time I'm going to make it with sesame oil and rice wine vinegar and brown sugar. We shall see....!

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Meghan

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Living In: Savannah, Georgia, USA

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Reviewed: Jan. 21, 2008

So yummy but I did make a few changes for a healthier version and no sacrifice to flavor: First, I used Splenda instead of sugar and cut it down to 1/2 cup. Used cider vinegar and cut it down to 1/2 cup. Used olive oil instead of vegetable oil and cut it down to 1/4 cup. Cut mustard and salt to 1/2 tablespoon each. The taste was just super even with the healthier changes. Great way to get the family to eat raw cabbage and carrots. Much healthier than the creamy mayonnaise version of coleslaw. You can give it an Asian flair by adding chopped peanuts, cilantro and mint (and use a dash of sesame oil and a tablespoon of peanut butter). Thanks!

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hope03

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Corona, California, USA

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Reviewed: Jan. 20, 2008

Yum! I made this twice, once as is, but reducing the sugar to 1/2 cup and adding a splash of red wine vinager. And again by substituting cider vinager for the white vinager and reducing to 1/3 cup sugar. Definatly, do not reduce more then to 1/2 cup sugar, I ended up adding more later cause it was too tart. This is a keeper and tastes good even after days in the fridge.

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HOODLIE

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Reviewed: Jan. 13, 2008

This really is the best coleslaw. I didn't see the point in boiling the dressing before hand, especially because I marinated everything for a few days before eating it. Awesome recipe. Personally, I would probably add less sugar next time because I like the tart vinegar taste. But otherwise the taste is fantastic.

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pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 6, 2008

OMG!! This was GREAT! My husband doesn't really care much for slaw but he loves this recipe. I wanted to make a small amount just for hot dogs but I think I'm going to have to make another batch just to eat throughout the week. Once I start eating it, I can't stop! :-) Thanks for the recipe!

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Mitzi

Cooking Level: Intermediate

Home Town: Walnut Cove, North Carolina, USA

Living In: Winston Salem, North Carolina, USA

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Reviewed: Dec. 28, 2007

If you're looking for an excellent coleslaw without mayo, this is it!!

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AV8TOR

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Reviewed: Dec. 27, 2007

I'm not a coleslaw lover but this recipe is really yummie! It's especially good after a couple of days in the fridge.

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Joan

Cooking Level: Intermediate

Home Town: Glendale, California, USA

Living In: Manassas, Virginia, USA

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Reviewed: Dec. 27, 2007

I don't really like creamy cole slaws so I was very excited to try this. I made it a day ahead of time to let it sit as was recommended by other reviewers. I actually liked it better right after I made it then 2 days later. I prefer the slaw to be a little crisp and letting it sit only made it soggy. I added the sugar when I boiled the other ingredients to ensure that it dissolved. I also used two 1 lb bags of cole slaw from the grocery to make things a little easier. I will be making this again!

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Morgan Butler

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Dec. 11, 2007

yum

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outnumbered

Home Town: Chicago, Illinois, USA

Living In: Flowery Branch, Georgia, USA

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Reviewed: Dec. 9, 2007

Chose this version for the first time making cole slaw and turned out great, even making several substitutes and subtractions... 1/2 c. sugar, 1/2 c. oil, 1/2 c. redwine vinegar instead of white vinegar, and the only veggie added was one large chopped leek.

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