Reviewed: Sep. 28, 2009

This was pretty good cole slaw. I left out the bell pepper because I didn't have any. Quite tasty.

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Reviewed: Sep. 20, 2009

I didn't use any vegetable oil. Used half as much sugar as called for... it just looked too sweet as it was. Delicous. Keeps for a long time in the fridge. (At least eight days.)

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harriet93

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2009

I added celery seed and cut the oil by half. Good stuff; definitely will put this in the recipe book and use often.

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Jill815

Cooking Level: Expert

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Reviewed: Sep. 12, 2009

The creamy based Cole Slaw fits our taste much better.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Aug. 18, 2009

I have made a cole slaw similar to this for years and everyone loves it. Instead of carrots I used chopped pimento and a little celery seed really makes a difference.

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SUSBREW

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Reviewed: Mar. 16, 2009

Added some roasted red peppers for color and some poppy seeds. Great - thanks for the posting.

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camille

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Reviewed: Aug. 16, 2008

Looked good tasted good however did not cause the raves I expect.

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LARRYANDMICKI

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Reviewed: Jun. 21, 2008

I would put some RED bell pepper to enhance the colour of the dish to make it more appetizing ^^

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stupidboy99

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Reviewed: Dec. 11, 2007

I find the secret to making perfect coleslaw everytime is to put the sugar directly on the cabbage mix for about 10 to 15 minutes before adding the dressing mix then refrigerate and let stand before serving. Also, try additing salted sunflower seeds for an interesting twist your family will love.

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Terry Dee

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Reviewed: Jan. 31, 2007

I made this cole slaw recipe for a church function and I am still getting compliments on it months later. Thank you for sharing this recipe.

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DaniG

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Reviewed: Jan. 23, 2007

A friend gave me a recipe similar to the dressing part. But she used a bag of slaw mixture, added 1/2 c. shelled sunflower seeds. She also used a package of ramen noodles. The "chicken broth" powder was mixed with 1/2 c. vinegar & 1/2 c. oil. The noodles were broken up into small pieces (uncooked) & mixed with the cabbage mixture. The dressing was put on & mixed through last minute. She called it "Oriental Cole Slaw" & almost everyone who has tried it loves it. It is great for outdoor pitch-ins, since there is no creamy dressing to go bad.

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catspairadice

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Reviewed: Dec. 7, 2005

Yuk! Nothing good to say!

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tobylou

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Reviewed: Sep. 23, 2005

Great recipe. Very flexible - I adjusted it to work with what I had on hand, and it turned out great! I used apple cider vinegar and olive oil instead of white wine vinegar and vegetable oil. I also used a bag of a pre-shredded slaw mixture so the bell pepper and onion were left out.

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TRASK768

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

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Reviewed: Feb. 20, 2005

This is so easy to make.and very good. i well be making this again and again. thanks again.

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DIONA44

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Reviewed: Nov. 12, 2001

I made the recipe using cider vinegar, and I skipped the onion and green pepper. I served the slaw with baco-bits sprinkled on top. I thought it was tangy and tasty.

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