Reviewed: Mar. 12, 2012

I made it exactly. Very good - found dressing a little bland and overly peppery for the tasters' tastes. Nice that it doesn't have sugar overload or swims in mayo like some coleslaws. Recipe doesn't make much dressing - if you use even half a cabbage, I think you'll need more (I used 2/3 of a cabbage = 8 cups.). So next time I will cut back the black pepper, add a nip of cayenne, double the dressing. P.S. I salt-soaked the cabbage after shredding it - my first time and definitely the way I will do it again to get the right texture and avoid milky-runoff-puddle.

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Reviewer:

TABLESPOON

Cooking Level: Intermediate

Reviewed: Mar. 5, 2012

Very good and sweet slaw. I have made this several times with a few changes. Instead of white vinegar I've used apple cider vinegar and it works the same but heightens the sweetness. I always add purple cabbage, I like the flavor, cripness and sweetness of this type of cabbage. I also love taste that poppy seed dressing adds to this slaw. It blends the flavors well. I add about 1 tbsp of it.

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kac2research

Cooking Level: Intermediate

Reviewed: Feb. 14, 2012

Very good!! Except got a little watery.

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Reviewer:

momto2boys

Reviewed: Nov. 26, 2011

This coleslaw was just ok for us. We love coleslaw and I've tried many different ones from this site. Can't figure out what the off taste was for us, unless it was the honey. Not a big fan of honey. I did add the pineapple juice to the dressing. I only made a half batch and we finished it, but will not be making this one again. Sorry.

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Reviewer:

Molly

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Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: May 30, 2011

I have never liked coleslaw much, but I love this. It is the perfect mix of sweet and tart and slightly creamy. The apple and the pineapple juice are what makes this great. The only change I made was to double the pineapple juice.

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Reviewer:

miriamel

Reviewed: Mar. 20, 2011

Excellent flavor and textures. I had to use apple cider vinegar as it was all I had on hand. I used the pineapple juice from a can of pineapple chunks (reserved the chunks for a school snack). One tablespoon isn't enough to make the coleslaw taste "pineappley". If you like a more creamier coleslaw, add another tablespoon or 2 of mayo. If you prefer your slaw to be zippier, add a little more vinegar.

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Reviewer:

Renee

Cooking Level: Intermediate

Home Town: Burlington, Vermont, USA

Reviewed: Jan. 19, 2011

My family and I absolutely loved this sweet coleslaw! I didn't use pineapple juice, so it was likely not as sweet as it could be, but I didn't miss it. Instead, I added 2 teaspoons of finely shredded coconut right on top of the chopped apples (highly experimental) and the juice from half a lemon, and I was sooooo happy I did! The coconut flavor is light but noticeable and soooooo good with the apple flavor! I also mixed the wet ingredients together first like others suggested. Mine was not soupy at all because I used pre-shredded cabbage (cole slaw mix) from Sam's. I'm pleased with how light the dressing is because it doesn't make me feel guilty for eating it!

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Reviewer:

JBNewcomb

Cooking Level: Beginning

Living In: Sarasota, Florida, USA

Reviewed: Sep. 11, 2010

I love easy and I love tasty. Score one for this recipe. Put any spices to go with the protein you're serving. Great side dish.

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Reviewer:

Scott160

Cooking Level: Intermediate

Reviewed: Aug. 29, 2010

crunchy and tasty

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Reviewer:

tarmstrong

Reviewed: Jan. 21, 2010

I made this recipe as a side with Barbeque Pork Two Ways (on allrecipes). It was very light and more like a salad, which both my guests and I enjoyed. The only substitution I made was that I did not peel the apple, I left the skin on. Great for a summer food or light side.

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