Reviewed: Jul. 6, 2008

I did not like this at all! sorry. the mustard was way overpowering..I even added more sugar & blue cheese. I would use less mustard..I do have to say my guests really liked it but I won't be making it again.

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LeluCRNA


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Reviewed: Jun. 10, 2008

this cole slaw was a hit, with everyone.. even the kids...love it!!

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sabine318

	Cooking Level: Expert Home Town: Manhattan, New York, USA Living In: Bronx, New York, USA
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Reviewed: Jun. 9, 2008

This was a big hit in my family and friends. What a great change from the ordinary slaw. If you enjoy blue cheese you will love this. I did add approx. 1/2 cup of blue cheese really according to your taste.

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DRU


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Reviewed: Jun. 1, 2008

I think this is the best recipe I ever SLAW. OH NO YOU DINT. MMM HMM YOU KNOW THATS RIGHT.....GIRRRRRRL

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chef emily

	Home Town: Lake George, New York, USA
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Reviewed: May 7, 2008

This is really good! The blue cheese kind of melts into the dressing for a pretty subtle flavor. I halved the mustard and went light on the sugar, and we really enjoyed the results!

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JACKLYNJILL

	Cooking Level: Expert Home Town: New York, New York, USA
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Reviewed: Aug. 20, 2007

Very yummy, although I think I'll use a little less mayo next time, it came out a little too moist; I added some toasted almonds, which I definitely recommend, and didn't use carrots.

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groovigyrl

	Cooking Level: Beginning Home Town: Phoenix, Arizona, USA Living In: Chandler, Arizona, USA
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Reviewed: Jul. 15, 2007

Very Good! We enjoyed the flavor combination of the grapes and the tangy blue cheese. I added a bit more blue cheese crumbles and followed the rest exactly. We found it a bit too wet for our taste so next time I think I will decrease the amount of mayo and dijon a bit. Otherwise very tasty.

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CleopatrasCat

	Cooking Level: Expert Home Town: Philadelphia, Pennsylvania, USA Living In: Lynchburg, Virginia, USA
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Reviewed: Jun. 18, 2007

Very good. Only change I made was to use about 1/2 cup of crumbled blue cheese. Some suggested using bigger chunks or cubes of blue cheese instead of crumbled but all enjoyed very much.

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Renee


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Reviewed: Jun. 8, 2007

A nice change from the "same old coleslaw".

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LAURAMATTNSHAINA


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Reviewed: May 31, 2007

Excellent recipe; before making this I had reservations as to how it would taste with blue cheese and grapes?? I, along with my guests, were really suprised as to how good this was. This is a "keeper"!

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Mike W


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Reviewed: May 29, 2007

Oh this was fantastic!!! I used grainy Dijon instead of regular because I didn't have any but other than that, I didn't change a thing. I definitely will make this again.

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Carolyn S

	Cooking Level: Expert Home Town: Paris, Ontario, Canada Living In: Toronto, Ontario, Canada
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Reviewed: May 28, 2007

OH MY GOD!!!! this the is best salad I have ever had! I just brought this salad to a Memorial Day picnic and EVERYONE LOVED IT!! So easy to make and so very delicious. Everyone wanted the recipe. Thank you sooooo much for sharing....

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mary bennett


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Reviewed: May 28, 2007

I found this recipe on a day that I wanted a different side dish and as I'm a lover of bleu cheese I had to try it. I substitued the 1cup of mayo for 1/2 cup of mayo & 1/2 cup of plain yogurt. Instead of the crumbled bleu cheese I used 1/2 cup of bleu cheese dressing. I nixed the vinegar completely and only used 1 tablespoon of sugar. My last sub was 2 cups replumped raisins(orange or lemon juice is perfect for this) instead of grapes. My kids and their friends loved it and so did I!

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duchess614


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Reviewed: May 28, 2007

If I could...I would give this recipe 10 stars!!! I have made this for several gatherings and EVERYONE loves it!!! Thanks!!!

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TheFutureMarthaStewart

	Cooking Level: Expert Home Town: Clearwater, Florida, USA Living In: Oldsmar, Florida, USA
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Reviewed: May 27, 2007

I loved this! I added about 1 C of toasted pecans, used half mayo and half sour cream, and also added a little minced shallot. Used a tip from another review about quickly blanching the slaw mix. Made it for Memorial Day and everyone wanted the recipe.

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arodas


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Reviewed: Apr. 25, 2007

It was OK, but I think that I would prefer a dressing without mustard for this type of cole slaw. I also blanched the cabbage prior - still crisp, but not as raw. All I did was boil water and poor it over the cabbage in a strainer.

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crcowley


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Reviewed: Dec. 11, 2006

My guests raved about this slaw. Went very well with grilled leg of lamb.

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Craig

	Cooking Level: Intermediate Home Town: Detroit, Michigan, USA Living In: Fort Myers, Florida, USA
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