Reviewed: Nov. 17, 2009

I hate cole slaw, but kids and husband love it. So on a whim (and a cabbage I received from my CSA), I made this and LOVED IT.

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wayneandjen

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Reviewed: Nov. 14, 2009

I gotta say, I am not a big cole slaw fan. BUT! This is really good! I did change a few things. On the apples I grated half and chopped half of each apple. Thought it would be too chunky. And I did not have any lemons in, so used a splash of apple cider vinegar. This was really good! I also used the last fresh cabbage out of garden, which does not hurt! ;)

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laidback

Cooking Level: Expert

Living In: Santa Monica, California, USA

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Reviewed: Nov. 11, 2009

This was good. Tasted fresh and was easy to make. Great with grilled apple sausage!

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harewizard

Cooking Level: Expert

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Reviewed: Nov. 3, 2009

Wow! This is great cole slaw! The changes I made were minor. I used a bag of shredded cabbage/cole slaw, the juice of 1/2 a lemon and Splenda Brown Sugar Blend in place of regular brown sugar. Served it to company and they loved it too. Even better after sitting for a day or two. Thanks for this recipe. Will make it again and again!

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Karen49

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Reviewed: Nov. 1, 2009

Not bad, we weren't crazy about the dressing, I think I would like it better with vinegar instead of brown sugar.

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Traci

Cooking Level: Intermediate

Home Town: Ozone Park, New York, USA

Living In: Milford, Pennsylvania, USA

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Reviewed: Oct. 30, 2009

very delicious! I added sliced almonds and also squeezed lemon juice over the apples so they would not turn dark.

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Donna

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Reviewed: Oct. 29, 2009

Absolutely delicous!

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Mary Umemoto

Cooking Level: Intermediate

Home Town: Lancaster, South Carolina, USA

Living In: Takamatsu, Kagawa, Japan

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Reviewed: Oct. 29, 2009

This slaw was sweet and tart. Easy to make.

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vegasmom08

Cooking Level: Expert

Home Town: Orem, Utah, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 28, 2009

This was delicious! Omitted the pepper and lemon juice and it was still great! It was even better the next day when all the flavors milled together. Thank you, Aunt Mamie. (I actually have an Aunt Mamie)

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Lizzie Cooper

Cooking Level: Intermediate

Home Town: Northfield, Minnesota, USA

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Reviewed: Oct. 13, 2009

I have made this recipe twice for a family that I cook for. They love it! The first time I made it exactly as written. The next time I added raisins, dried cherries & chopped pecans. Delicious. Thanks for a good recipe.

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Baking Nana

Cooking Level: Professional

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Reviewed: Oct. 11, 2009

I've made this several times and it is delicious! It doesn't keep, even over night, but that's usually not a problem because it gets gobbled up. I've also substituted fat free mayo and reduced the amount of sugar but it is best with the original recipe.

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Elena Alba

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Oct. 9, 2009

This is a keeper! I use what ever kind of apple I have on hand.

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A96BYRD

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Reviewed: Oct. 3, 2009

I made this exactly as written (though I used pre-chopped cabbage/carrot mix), and it was delicious!! This will definitely be thrown into regular rotation.

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Jenn

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 23, 2009

As-is, this recipe leaves the cole slaw quite dry. I like it that way. If you like your slaw soggy, you should double the mayo and lemon juice!

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Damon

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Reviewed: Sep. 17, 2009

This has a really nice flavor. It's a nice change from regular coleslaw.

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lindal

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Sep. 4, 2009

It was a nice change to the traditional coleslaw. I think it is best eaten fresh because the apples get a little mushy the next day.

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Nicole

Cooking Level: Expert

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Reviewed: Aug. 31, 2009

The 'BEST' Cole Slaw I have eaten in a very long time. I have tasted and eaten many a cabbage cole slaws, but this one is the tops!!!!!! Prancalot

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Prancalot

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Reviewed: Aug. 19, 2009

This was delicious and very easy to make with coleslaw mix instead of chopping cabbage and shredding carrots. Left out the red pepper as I had red pepper in another part of the meal. Halved the sugar and added about a tbsp of buttermilk to stretch the dressing further. It was beautiful to look at and delicious to eat. Who could ask for anything more? Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Aug. 4, 2009

yummy!!!!

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lewalcindortx

Living In: Dallas, Texas, USA

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Reviewed: Aug. 4, 2009

This is my new cole slaw recipe! It's pretty, refreshing, and not all mayonnaise-y like some of the others out there. I do recommend following the advice of the most popular review on here to reduce the liquid though. I didn't this time and had to use a slotted spoon for serving, but it was still fine.

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