Reviewed: Sep. 13, 2006

My husband loved it. Great alternative to chips for lunches.

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Angie

Cooking Level: Expert

Home Town: Bryant, Arkansas, USA

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Reviewed: Aug. 15, 2006

Wonderful coleslaw; impressed husband and please picky guest!!! Baby even ate it :)

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Junebug

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Reviewed: Aug. 8, 2006

Terrific - I had a bag of coleslaw mix (cabbage, carrots, etc.) that was going to expire so I used that. I followed everything else in the recipe. My guests loved it and they asked me if I would bring it to their next BBQ. This was made in no time using the mix! Thanks sumbitter.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Jul. 22, 2006

Excellent, and does get better with some age. I substituted fake sugar, white pepper, and canola oil, and it worked well. One of the best I have had, and my thanks and congrats to Angie's Dad.

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WBRAD

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Reviewed: Jul. 17, 2006

Since it is only the two of us, I scaled this recipe down to 5 servings instead of 20. I omitted the celery, and cut back the sugar a little, from 4 tbls, to 3. I used a small head of cabbage, about the size of two fists butted together and then Refrigerated it overnight, 12+ hours. This coleslaw was amazing! My husband and I loved it. We ate all of it in one day! Next time I will only halve the recipe. Thanks Dot

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poodiesgirl

Cooking Level: Expert

Home Town: Imperial, Missouri, USA

Living In: Bangalore, Karnataka, India

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Reviewed: Jul. 10, 2006

Very easy and good recipe! I made it the day before our picnic and tasted great!

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CAWEYMAN

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Reviewed: Jun. 22, 2006

Yes, this was very good I don't think I will ever make the mayo kind again. Next time I am going to use Splenda instead of sugar. I am very glad I found this recipe.

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BANGER5

Cooking Level: Expert

Home Town: Elm Grove, Wisconsin, USA

Living In: Minburn, Iowa, USA

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Reviewed: Jun. 18, 2006

This is authenti southern barbeque cole slaw. It is perfect on barbequed pork sandwiches.

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Jnaggie

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Reviewed: Jun. 12, 2006

It was okay, not great. I guess with all the rave reviews I was expecting it to be spectacular. It was fine, though.

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annie

Cooking Level: Intermediate

Home Town: Missoula, Montana, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: May 30, 2006

Awesome! I only used 3/4 cup of sugar and it still turned out great. One thing, next time I'll be using a little less onion and making sure it's chopped up fine...it was a tad overpowering. It does get better the longer you leave it in the fridge!

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LDSGIRL

Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

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Reviewed: May 15, 2006

Delicious! Easy to make with pre-shredded cabbage, and I got tons of compliments. I had it for a bbq for my brother and his college friends....they LOVED it, and even the non-coleslaw lovers (myself and my husband included) totally loved it. i'll be making this a lot in the summertime!! thanks a lot! :)

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nanaimobar

Cooking Level: Intermediate

Home Town: Nanaimo, British Columbia, Canada

Living In: Riverside, California, USA

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Reviewed: May 4, 2006

I was really pleased with this coleslaw.. it had a good bite to it and got better as it sat in the fridge. I cut the sugar to a 1/4 cup but left everything else alone.

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APOCALYPTICA

Cooking Level: Beginning

Living In: Waterloo, Ontario, Canada

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Reviewed: May 4, 2006

This was a fantastic recipe. I have never made coleslaw before but you couldn't tell from the taste. Let it marinate for 24 hours and it came out wonderful. Everyone loved it.

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BeeBee

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Reviewed: Apr. 26, 2006

YUM!! Don't waste time shredding- buy the bagged coleslaw mix of cabbage & carrots, and just add the chopped onion & dressing. I used Vidalia onions, and it was delicious.

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