Reviewed: Aug. 19, 2004

VERY GOOD! Similar to Napa Vegetables served at Rainforest Cafe. Substitute red cabbage and red onion, add cucumber sliced & halved, raisins & golden raisins!

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TINYINTEXAS

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Reviewed: Aug. 11, 2004

Refreshing compared to traditional cole slaw, however, a little oily! I would still make it again but reduce the oil ;.)

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Lisa

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Reviewed: May 24, 2004

This was a nice change from the mayo based coleslaws. It did taste better the longer it sat. Next time, I might try some different oils in the mixture.. sesame or walnut, perhaps?

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: May 14, 2004

We just didn't care for this, too oily and too much vinegar for our taste, also not enough spice. I will make this again with only 2 tablespoons of vinegar, mayonnaise instead of oil, add garlic powder, onion powder, and celery seed.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: May 1, 2004

My husband loves this slaw so much he makes it himself almost weekly!

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SLSHIRES64

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Reviewed: Apr. 29, 2004

I made this 3 days ahead of time as suggested. When we tasted the salad it was awful! Had very little taste...except was oily even tho I reduced the amount of oil as had been suggested. I was going to throw it out and then decided to add some mayonnaise. This helped, but was still embarassed to serve to our guests.

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Marianne

Home Town: Ivesdale, Illinois, USA

Living In: Saint George, Utah, USA

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Reviewed: Dec. 1, 2003

This slaw is great. A wonderful change from mayonaise based slaws. Will keep several weeks in fridge.

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TESSENER

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Reviewed: Nov. 5, 2003

I liked it, I'll make it again. It would be a really good side with BBQ. Little spicy, little sweet. It could be a bit more spicy for me, I think I'll add a dash of hot sauce next time for an extra kick.

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ROBIN

Cooking Level: Expert

Home Town: Gastonia, North Carolina, USA

Living In: Dallas, North Carolina, USA

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Reviewed: Oct. 20, 2003

You are so right, this does get better everyday. It just doesn't last long because it is so good. Thanks for a great change in cole slaw!!

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CLKICK

Home Town: Andalusia, Alabama, USA

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Reviewed: Sep. 9, 2003

This is a delightful recipe - in ALL respects. It is so simple to make. It can (and should) be made ahead of time. It makes a beautiful presentation and the flavor is wonderful! I call it California Cabbage Salad, because people have a pre-conceived idea of what cole slaw is. When taking it to a pot luck, served side-by-side with traditional slaw, you'll get so many rave reviews! Thanks, Alex!

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Carol Hammond

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Williamsburg, Kentucky, USA

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Reviewed: Aug. 1, 2003

Yummie ... I used red cabbage and processed to almost a pulp. Even the neighbors picky kids liked it.

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JANAT

Cooking Level: Intermediate

Home Town: Portsmouth, New Hampshire, USA

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Reviewed: Jul. 26, 2003

This is a GREAT slaw! Didn't have time to let it sit overnight in the fridge, but it was still very tasty! Really hit the spot... even with the husband who is not a big salad fan! I served it with Deborah Westbrook's "Cheesy Catfish" that I put on the grill for a WONDERFUL, cool dinner on a 90 degree Seattle day! I had the leftovers for lunch the next day and they were great! Thanks, Alex!

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sourdough girl

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Marysville, Washington, USA

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Reviewed: Jul. 7, 2003

I really must have done something wrong with this...all it tasted like was cider vinegar. I made it for the rib dinner my dad made for the Fourth, and aside from him, nobody enjoyed this. Maybe I will try it again adding more sugar...

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chikeechiquita

Cooking Level: Intermediate

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Reviewed: Jun. 21, 2003

very good, but needs time to sit in the refridgerator for the dressing to chill and blend into the crispy vegetables.

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KENTVEE

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Noble, Oklahoma, USA

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Reviewed: Jun. 17, 2003

I made this recipe for 40 people. It turn out great. Everyone who likes cole slaw loved it.

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ME2TLC

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Reviewed: Jun. 11, 2003

Very, very good! The longer it sits the better. It was the perfect balance of sweet and sour. Great recipe!

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BETHYB_1

Cooking Level: Intermediate

Home Town: West Frankfort, Illinois, USA

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Reviewed: May 29, 2003

This is really great and makes a ton. I cut back on the oil and only added about 1/4 cup, and also added some pineapple and juice to the processor--delish!!

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CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

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Reviewed: May 24, 2003

Like another person suggested, I just used a bag of prepared cole slaw - this took the prep time down to less than five minutes, and it was delicious! Thanks so much for a very easy and tasty recipe - I'll make this one again and again.

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LAURAHALL

Cooking Level: Expert

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Reviewed: May 23, 2003

This was so easy! I substituted an yellow pepper for the green pepper and rice wine vinegar for the cider vinegar. It is less sharp. It was colorful and tasty. Everyone loved it!

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HELENIKA

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Reviewed: Apr. 30, 2003

I had a small bag of premade cole slaw- minus the sauce-that I wanted to use. The recipe on the back of the bag for the "sauce" sounded really bad, so I visited this site. I made this recipe minus the peppers and onions because I didn't have them and just used the cabbage and shredded carrots in my cole slaw mix. I allowed it to marinate overnight as suggested. I was going to have it as a side for tuna sandiwiches, but ended up using it as a topping on the sandwiches. It was REALLY Good! My 4 1/2 year old even liked it! It reminded me of having a sub shop sandwich-YUM!

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