Reviewed: Feb. 21, 2012

I followed the recipe exactly and found it to be a little hot. Must be the horseradish even though i could not taste the horseradish just the heat.

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Reviewer:

andrea

Living In: Camp Verde, Arizona, USA

Reviewed: Sep. 23, 2011

Terrific!!! Makes a lot. I made it for a fall picnic as an alternative to potato salad or store bought (heavy dressing) cole slaw. I made one modification; instead of shredding the cabbage, I chopped it so that it isn't as wet and limp. I mixed a third of the slaw up at first then mixed up more as it got low. I could also save any leftovers since the dressing was separate. Highly recommend!!

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Reviewer:

bkh4duke

Reviewed: Mar. 12, 2011

I was pleasantly surprised at how delicious this salad is. I brought it to Bunco last night and everyone loved it and was very vocal about how good it was. It is a very pretty salad; and we were all looking forward to having some. The dressing is wonderful. I thought there might have been too much going on in the dressing, but the flavors all blend well. I did add extra brown sugar (just a little, to taste), as I felt it was a little bitter as written. I had to use three zucchini and three yellow peppers, but that could have been because my cabbage was too big. They were all the same size at the store. All in all, beautiful, delicious and crowd pleasing salad. Thanks!

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Reviewer:

jms250

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

Reviewed: Feb. 12, 2011

Great coleslaw! The dill adds a different dimension to the flavour. Good idea to eat it all in one sitting as it does become soggy very quickly. However, if you can use it all in at the one meal it is very good.

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Reviewer:

ANDRONICKY

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

Reviewed: Jan. 21, 2010

This is fantastic! I changed a few things because of ingredients I had around the house: I simplified the ingredients, didn't have dry mustard or celery so I used a little dijon instead and skipped the celery. I left out the zuchini and put in a green bell instead to give the green color. added some green onions too. I did not use brown sugar (which I'm sure would taste great) but opted for granulated splenda for diet reasons. It was such a hit that my grandmother who is the amazing cook of the family wanted the recipe. Didn't tell my grandmother about the splenda though. She would have spit it out. :)

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Reviewer:

Travelgoddess

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Bountiful, Utah, USA

Reviewed: Apr. 4, 2009

This was a great recipe for a Mardi Gras banquet i did, the salad used the traditional colors, and everyone enjoyed it. Some thought it was a little spicy because i added a little extra horseradish to it. But overall it turned out very well.

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13 users found this review helpful