Reviewed: Nov. 13, 2007

Super slaw. Used one purchased bag of shredded cabbage, sixteen ounces, two small yellow peppers, a bulk-purchase bargain at the local supermarket, and a tiny bit less oil. When first mixed - and tasted - I had reservations. The vinegar seemed really strong. But by dinnertime, this was great and I'm glad I resisted the urge to add a bit more sugar. Lots of 'juice' at the bottom of the bowl the second day, but this didn't seem to affect the flavor or texture of the slaw. Will make again fer sure.

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Thisni Caza

Cooking Level: Intermediate

Home Town: Hamilton, Kansas, USA

Living In: Topeka, Kansas, USA

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Reviewed: Nov. 10, 2007

*SO* good :)

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GaPeachMommy

Cooking Level: Expert

Living In: Newnan, Georgia, USA

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Reviewed: Oct. 3, 2007

Love it. It's light and tangy.Much better if it is made a few hours earlier than when you plan to eat it.

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MRSDEBO

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Reviewed: Sep. 12, 2007

i wish i could give this more stars...very good very good, it was gone made it for my parents 25th wedding anniversary and had it with italian sausage and pulled pork. Gone. Only thing is too much onion, definatly cut back, but i let it marinate over night as well. very good

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kim

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Reviewed: Jul. 5, 2007

We really love this! I was looking for a mayo-free slaw and this is perfect. Very light and fresh and summery. I halved the oil, as suggested by others. In an effort to be health-conscious, I also left out the salt and used Splenda instead of sugar. Then I threw in several dashes of hot sauce for some spice. Yumdeli-icious!

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SANE_AGAIN

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Columbus, Georgia, USA

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Reviewed: May 30, 2007

This was a fantastic recipe. I used napa cabbage instead and added some shredded jicama. YUMMO. This slaw really counter balanced my William Sonoma potato salad and bbq ribs recipe very well. DH has requested this to be a keeper.

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Chere

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Reviewed: Apr. 17, 2007

Has great flavor.

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DeboraGreen

Cooking Level: Intermediate

Living In: Lancaster, California, USA

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Reviewed: Apr. 5, 2007

Wonderful picnic salad. Halved the oil and sugar and it was still a huge hit, even with the kids. Thanks for the recipe!

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HPORTIA

Cooking Level: Intermediate

Home Town: Waynesboro, Virginia, USA

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Reviewed: Mar. 12, 2007

I loved this cole slaw, much better than a sugary, heavy, mayo-based sauce. I made the sauce almost as written, cutting down a teeny bit on the oil and sugar, and just using a sprinkling of salt and pepper - I'm trying to cut back on salt and I really think the sauce stands well on its own without it. I omitted the onions and peppers as we don't like them raw, and added broccoli, extra carrots, turkey and peanuts (I made the sauce recipe 1 & 1/2 times to cover the extra stuff I added). I really enjoyed this recipe and will absolutely make it again - it's a perfect warm-weather meal, and I even got my kids to eat it!

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H McKay

Cooking Level: Intermediate

Living In: Layton, Utah, USA

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Reviewed: Sep. 14, 2006

Served with grilled BBQ pork. Nice addition in sandwich, but lacked 'something' as a sidedish: Bland/boring. Only drizzled 1-1.5 T of oil into it, and that was about right for me/guests. If I'd added more oil...it would've become the dominant flavour (instead of an enhancement).

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HIJIMMY

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Vienna, Virginia, USA

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Reviewed: Jul. 10, 2006

I've been looking for a summer slaw recipe without mayo, and this recipe provided the inspiration I needed. My modifications were: no green pepper (I don't do peppers) and added cucumber instead and decreased oil by half. It turned out YUMMY. I will certainly be using this recipe whenever I am in need of a good slaw.

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HAPPYSTAMPER29

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Reviewed: May 16, 2006

Nice and easy... I used apple vinegar, a bit less sugar and no oil. Then decided to add a touch of mayo. However then I felt the flavour was lacking (!!) so added a couple of spoons of raspberry jam. THIS was great!! Added the sweetness and a fruitness that in my opinion, the coleslaw needed.

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lime pickle

Cooking Level: Beginning

Home Town: Bath, Somerset, England, U.K.

Living In: Playa Del Carmen, Quintana Roo, Mexico

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Reviewed: Mar. 24, 2006

This recipe is a wonderful alternative to coleslaw w/ mayo -- great for a picnic! I make this all the time!

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Lisa Marie

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Reviewed: Dec. 28, 2005

I love this recipe! It is beautiful as well as flavorful. You can't deny the beauty of Creation when you enjoy this dish!

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IVERYGIRL

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Reviewed: Jul. 25, 2005

In the PA Dutch version we simply don't use oil in the mix. Everything else is the same, except onions are optional. Thes rest of the dressing are measured to taste, depending on how "spicy" you like it. We generally don't measure. Try making it with just the vinegar, sugar, salt and pepper. You'll have a whole new taste experience from the other side of the country.

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MRSMUTT

Cooking Level: Expert

Home Town: Easton, Pennsylvania, USA

Living In: Pen Argyl, Pennsylvania, USA

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Reviewed: Jul. 5, 2005

This recipe was good, but a little too much oil. I cut the oil back by almost half the next time I made it and was much better.

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LEOGIRL74

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Reviewed: Apr. 24, 2005

This comes close to a slaw they serve at our favorite Mexican restaurant. Mine came out a little dizzying to look at since all I had on hand was red cabbage and yellow bell peppers! It was really bright (and pretty). It's good. (I have tried using this dressing with packaged cole slaw mix and it doesn't turn out well at all, it is limp instead of crisp.)

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Apr. 4, 2005

This is a fantastic slaw if you like vinegar! I loved it and have made it several times. It does improve after sitting few days.

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Cindy Hall

Cooking Level: Expert

Home Town: Stuart, Virginia, USA

Living In: Bassett, Virginia, USA

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Reviewed: Mar. 19, 2005

I made this with shredded red cabbage and used white vinegar because I had it on hand. I also eliminated the salt because of restricted diet. It is fantastic! We're really enjoying it.

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BREADLOVER55

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Reviewed: Aug. 31, 2004

Made recipe as a salad to accompany baked whitefish. My company loved the salad and asked for the recipe. Since I had only a small head of cabbage, I used only 1/2 green pepper and red pepper. And, instead of grating carrot, I just cut it into a small dice. Also, decreased oil/vinegar a bit. Absolutely delicious and will make again.

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Andytofu

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California Cole Slaw

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