Reviewed: Oct. 24, 2009

Good recipe. I followed exactly but have too much marinade. Makes for a little sloppy cole slaw but the flavor is great.

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SHERRYL.

Home Town: Peoria, Illinois, USA

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Reviewed: Oct. 4, 2009

Great recipe. I used a 16 oz bag of coleslaw mix in place of cabbage and carrots. I also only used 1/4 cup of oil. Best if allowed to marinate in refrigerator overnight. Great with BBQ.

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tccoone

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Reviewed: Sep. 24, 2009

I liked this recipe better than the one using mayonaise, I will be making it again Sally

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sharon mettert

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Reviewed: Sep. 10, 2009

way yummier than mayo slaw! this one is going in my rotation!

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Hope's Mom

Cooking Level: Beginning

Home Town: Arlington, Virginia, USA

Living In: Kailua Kona, Hawaii, USA

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Reviewed: Aug. 19, 2009

A terrific slaw and great option for those with dietary restrictions (dairy, eggs, etc.). I also was able to substitute 2 packages of stevia for the sugar with great results.

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Maria

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Aug. 15, 2009

Good. Refreshing change from mayo. Try it, you won't regret it.

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SAMMARTI

Cooking Level: Expert

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Reviewed: Aug. 11, 2009

We thought this was just OK--not bad, but not great. It just wasn't very interesting. It needs something to add some depth, but I'm not sure what. Some fresh herbs might help. Thanks, anyway.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Jul. 30, 2009

Loved this added a bit more organic carrots and raisins, added some broccoli heads and used apple cider vinegar. Used mixed cabbage instead of cutting my own. I like the red cabbage. Did marinate over nite. Was a big hit at the BBQ. And will be making again for the next one this week.

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Barb Glinsmann

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Reviewed: Jul. 26, 2009

I didn't care for this slaw. It needed another flavor to balance out the vinegar. It just wasn't bold enough for me.

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cookiecutter

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Reviewed: Jul. 19, 2009

Wonderful. I made it as is, and it came out wonderful. I know it will taste even better tomorrow.

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Randy Finger

Cooking Level: Expert

Living In: Elk Grove, California, USA

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Reviewed: Jul. 4, 2009

I made this recipe with the following changes and it came out perfect: I used one small head of cabbage and one small head of red cabbage; I omitted the red pepper since I didn't have one; and I only used 3/4 cup canola oil. Everyone loved it. Will definitely make again.

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CGUILLAU

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Reviewed: Jun. 4, 2009

delicious! marinating overnight is a must, I made it the night before, great with burgers the next day, or any grilled food for that matter. even great to snack on!

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Alice

Cooking Level: Expert

Living In: Orange, Connecticut, USA

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Reviewed: Jun. 3, 2009

I made a dressing of mayo, salt and pepper and the key ingredient is one tablespoon of horseradish.

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Mary Anne

Cooking Level: Expert

Home Town: Millbrae, California, USA

Living In: San Jose, California, USA

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Reviewed: May 19, 2009

Very refreshing! I've made a couple of times with and without the oil and both taste great.

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sparkling727

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Reviewed: May 17, 2009

I left out the bell pepper and didn't have an onion. I added some purple cabbage and thought this was awesome. Will make again. THANK YOU

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dublinireland05

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: May 5, 2009

Great 'slaw. The only thing I hate doing is shredding the cabbage (what a mess!)

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bikemonkey

Cooking Level: Beginning

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Reviewed: Apr. 25, 2009

I used packaged cole slaw mix that already had carrots and purple cabbage in it, so just added some finely diced onion. I used more sugar, and less oil. Also added freshly chopped mint for a twist on the usual cole slaw taste. I wasn't able to marinate this overnight - only a couple of hours - and the result was still quite tasty.

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gapch1026

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Reviewed: Apr. 9, 2009

Very tasty! Rather than cut up all the cabbage and such, I just bought 2 bags of the Dole Coleslaw blend, and added the remaining ingredients.

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Chris

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Reviewed: Mar. 1, 2009

I've made this salad twice in the last 2 weeks and both times it's really yummy! It keeps for a while in the fridge and does really taste better over time. I actually used red cabbage the first time and the 2nd time i used both red and green cabbage. Will be a regular side dish for us!

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