Reviewed: Dec. 15, 2008

What a nice change from the traditional mayo based slaw! This is really good as a topping for sandwiches. It tastes a thousand times better the next day. I added some celery seed and a little extra sugar. I might not use garlic SALT next time, and just use garlic powder and salt to taste. It was just a little too salty for me, but I'm not hugely into salt.

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Reviewer:

MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Jan. 22, 2008

This was just so-so to me. I didn't have any tarragon so I used basil. I needed to scale the whole recipe down because I only used a bag of cole slaw mix. I think it wold have been better with cider vinegar and more sugar.

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CHORT1313

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2008

Very nice, refreshing and quick salad. Perfect accompaniment to the slow cooker BBQ ribs from this site. The changes I made were cider vinegar instead of plain and celery seed in place of tarragon (I just don't like tarragon and prefer celery seed in my slaws).

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LisaMB

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jan. 8, 2008

Great recipe! I chopped up some carrots, celery and red onion in the food processor and added them to the cabbage. Thanks for posting!

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Reviewer:

sparty

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Reviewed: Nov. 8, 2007

So simple, so delish! I love this recipe. The dressing really compliments the flavor of the cabbage. I used rice vinegar for mine. Also, I just added all the ingredients separately to the salad, stirred, and refrigerated for a few hours and it turned out just fine. Fresh ground pepper on top for serving adds a little extra pizazz.

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ABALONE25

Cooking Level: Intermediate

Home Town: Kidron, Ohio, USA

Living In: Massillon, Ohio, USA

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Reviewed: Nov. 28, 2006

Really good recipe. East and fast to prepare. We like the "lightness" and "cripness" with heavy, greasy foods. I used basil instead of tarragon, but that is just a family preference.

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