Reviewed: May 17, 2007

This was very tasty. It was very easy to make, but it did take me about 1 hour, start to finish, even though I had the food processor do much of the work. As another reviewer pointed out, the cabbage does wilt when you put the dressing on but it still stays crisp. I did the recipe size that used 1 head of cabbage. My big mixing bowl wasn't big enough, so I mixed the ingredients in one of my large cooking pans. After I added the dressing, the slaw fit nicely in a couple of plastic refrigerator containers. I will do this again. Thanks for the recipe!

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Martha and her daughter

Cooking Level: Intermediate

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Reviewed: May 15, 2007

I'll have to wait until my next batch to see if it tastes better when it sits for awhile. I used packages of shredded cabbage and carrot, and made the dressing as is - my husband said I could keep a bowl of this in the fridge all the time! I made it an hour before dinner and by the next day it was gone. I can't wait to try it with celery! Thanks for the recipe.

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Brenda

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: Constance Bay, Ontario, Canada

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Reviewed: May 13, 2007

5 star recipe! Everybody loved this and wanted the recipe. Love the idea of making it 2 weeks ahead of time! You can't get flavor like this at every fast food place.

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kehn

Cooking Level: Expert

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Reviewed: May 5, 2007

This was an excellent coleslaw and very easy to prepare. Also a plus for this recipe is it will keep for several days/weeks and only get better. For a little color, I add a little purple cabbage. Note: not much, as it will "dye" the green cabbage!

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Mike W

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Reviewed: Apr. 8, 2007

Yum! I figured out that the only reason I don't like cole slaw is because of the strange consistancy of the runny mayo! I added a thinly sliced serrano pepper(with seeds)for some heat. Turned out great. I used 1 pre packaged cole slaw mix for the sugar and hot liquid...waited 30 minutes and then added the second bag to keep it crunchy. A keeper!

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BoxerMom

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Reviewed: Apr. 1, 2007

This is a terrific coleslaw recipe and wonderful alternative to using mayonnaise based dressings. I used two 1-lb pkgs of cabbage/slaw from the grocery store which includes carrots just to speed up the process. This is a great potluck salad.

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Anastasia

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Moscow, Idaho, USA

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Reviewed: Mar. 24, 2007

This is SO good. My husband also loves it, even our kids ate it and they don't normally eat coleslaws.

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jj

Cooking Level: Beginning

Living In: Vancouver, British Columbia, Canada

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Reviewed: Mar. 14, 2007

Very refreshing...I like it without all the mayo. I keep frozen crinkle cut carrots in the freezer & chopped them up to add in recipes like this when I don't have fresh carrots on hand.

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Colleen Gibson

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Reviewed: Mar. 5, 2007

Too sweet, need to cut back a lot on the sugar. This will make it even healthier for you. Great substitute for the mayo/buttermilk recipes I normally use.

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JENN_77

Cooking Level: Expert

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Reviewed: Feb. 20, 2007

This is a terrific recipe. I have made it about a dozen times in the past two years. I do reduce the amount of liquid and sub Splenda for the sugar. I buy the coleslaw mix (shredded slaw) and it really makes the recipe easy to toss together. Love the red onion in this! It does seem to get better and better with age. We have never had a 10 day old batch...it's that good! I never thought I'd like a coleslaw recipe made without mayo. This is the best!

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NEESIETOO

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Reviewed: Jan. 20, 2007

Very good but definitely follow other reviewers suggestions and reduce the amount of liquid and sugar.

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NUKA1

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 3, 2007

This was SOOO good! Even my boyfriend who hates vinegar LOVED it. I made very few moderations. I used sesame oil instead of veggie, and used 6 stalks of celery instead of 2. It was excellent!!

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katiemae

Cooking Level: Beginning

Home Town: Willington, Connecticut, USA

Living In: Wethersfield, Connecticut, USA

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Reviewed: Jan. 2, 2007

This is a great recipe. Tastes good, and it is so nice to find a coleslaw recipe that keeps well.

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marlow

Cooking Level: Intermediate

Home Town: Cross Plains, Wisconsin, USA

Living In: Reedsburg, Wisconsin, USA

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Reviewed: Dec. 14, 2006

delicious!! drain before serving, keeps getting better the older it gets

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saym

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Reviewed: Dec. 3, 2006

This was very good. I used Splenda to cut the calories, and halved the vinaigrette because others said it was too oily. Also added a touch of apple cider vinegar for a little more zing.

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PENNYB67

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 18, 2006

I USED THIS RECIPE WITHOUT CHANGES FOR A FISH DINER AT CHURCH AND IT WAS A REAL TASTE BUSTER. I'VE BEEN ASKED FOR THIS RECIPE TIME AND TIME AGAIN. IT'S THE BEST I'VE EVER HAD.

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dave

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Reviewed: Oct. 5, 2006

very good- and I didn't add the dry mustard(had none)

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Carrie

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Reviewed: Oct. 3, 2006

I wasn't impressed. The coleslaw turned out too oily. It might be better if I halved the amount of dressing, but I won't make it again.

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KRITTLIN

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Reviewed: Sep. 26, 2006

This was REALLY good. I did, however, make a number of modifications. I used less onion (about 2/3 med. onion). I used rice vinager. I like my coleslaw a tad creamy so I used about 1/4 cup mayo and 1/4 cup veg oil (this actually reduces cals/ fat from original recipe). Also, I only used about 1/4 cup of sugar.

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