recipe reviews for:

Cabbage Salad

“'This crisp, fresh-tasting slaw keeps in the fridge for several days,' notes Deborah Moore-Dedenbach from Big Bay, Michigan. It's a bargain, too, at 13 cents a serving. 'We live about an hour from the nearest major city, so shopping trips can be few and far between. I often buy cabbage rather than lettuce for salads, because it stores longer,' Deborah says.”

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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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Reviewer:

Gogi1125


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