Reviewed: Nov. 8, 2009

This didn't work for my family.

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MRSKWRIGHT

Cooking Level: Intermediate

Home Town: Boring, Oregon, USA

Living In: Bend, Oregon, USA

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Reviewed: Oct. 21, 2009

Made it without onions and parsley (for my finicky crew) and it came off great-- like a sweet fruit salad.

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Really

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Reviewed: May 9, 2009

Delicious! I messed with it quite a bit because I thought I had yogurt, but didn't. Anyway, instead of yogurt & sour cream, I used mayo for the same quantity of both & instead of minced onions, I used 3 large shallots (just the white part). I added raisins & mandarin orange pieces because I saw that combination in another coleslaw and it turned out absolutely great! No salt or pepper required. I gave this recipe a 5 because it's very flexible! I intend to use the yogurt & sour cream next time just because it sounds so good.

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Triple L

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Reviewed: Feb. 7, 2009

The dressing was tasty with the cabbage and apples, but I think there was too much parsley. It was a pretty side though and presents well.

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Jbooshey

Cooking Level: Intermediate

Living In: Columbus, Wisconsin, USA

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Reviewed: Feb. 3, 2009

A nice change. Enjoyed

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ONJAMAICAWAY

Cooking Level: Expert

Home Town: Bakersfield, California, USA

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Reviewed: Oct. 30, 2008

Very good!

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fitfreak18

Cooking Level: Intermediate

Home Town: Westerville, Ohio, USA

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Reviewed: Jun. 8, 2004

This was excellent. I used green cabbage and an unpeeled Fuji apple instead. I also added a little sugar and 1/4 cup mayo. Best Slaw I've ever had!

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motherof5

Cooking Level: Expert

Home Town: Castro Valley, California, USA

Living In: Maple Valley, Washington, USA

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Reviewed: Apr. 24, 2004

Yummy! I like the yogurt/sour cream dressing so much better than regular mayonnaise slaws - so light, fresh, tangy and crisp! Perfect complement to my boston baked beans and brown bread.

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Susan

Cooking Level: Intermediate

Home Town: Presque Isle, Maine, USA

Living In: Houston, Texas, USA

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Reviewed: Jun. 24, 2002

This was very tasty. I've added celery seed to make it a nice "summery" flavor. I let it sit more than 45 minutes and the slaw produced a lot of excess liquid.

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BOBNYRI

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Reviewed: Apr. 19, 2002

I liked the variety of flavors and textures in this recipe. I thought the dressing would be too bland, but it just enhanced the flavors of the ingredients. I didn't have Granny Smith apples so I used Fuji, and it tasted good. The next day the dressing seemed to break down a little, but I added some walnuts and it perked it up a bit. My 13 yo liked it, my 7 yo didn't. I'd make it again

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IVORYTICKLER6

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Reviewed: Jan. 20, 2002

I'm not a coleslaw fan, but I tasted this and thougt it was pretty good. My family requested this a second time. A change from the traditional cabbage cole slaw. Note: I used half sour crea, and half light mayonnaise since I didn't have plain yogurt. Obviously it turned out great. A good, sweet (but not by any means overly sweet)recipe.

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Lu-Ann

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Reviewed: Mar. 19, 2001

I did not like this at all. The yogurt gave the dressing a bitter aftertaste. I doctored it up with some celery seed, a bit more sugar, and a good spoonful of Miracle Whip. It was just okay, but I wouldn't make it again. It's a lot of work to chop all the cabbage for "just okay".

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RHONDAMARY

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Reviewed: Mar. 13, 2000

This is a great way to eat red cabbage. The yogurt dressing is the key. I used nonfat yogurt and sour cream and it's still delicious. I could hardly stop eating it!

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