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Reviewed: May 15, 2008

I didn't have the different types of cabbage so I used the pre-shredded cabbage/carrot mix from the store. Fantastic recipe! HINT: to prevent over watery slaw, place the cabbage in a strainer and coat/toss with plenty of salt. Put the strainer on top of a bowl and let it sit for about an hour. You will see all the excess water in the bowl from the cabbage. RINSE IT WELL until the salt taste is gone. Then mix rinsed cabbage with the other ingredients and let it sit over night. The "empty" cabbage will then be able to soak up the flavors of the vinegar, honey and seasonings. This will totally change your slaw taste.

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Christine Gofron

	Cooking Level: Intermediate Home Town: Bolingbrook, Illinois, USA Living In: Lemont, Illinois, USA
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Reviewed: Sep. 13, 2007

This is a very simple but tastey cole slaw recipe. I made it even simpler but just using a bag of preshredded cabbage from the bagged salad aisle. It already had two colors of cabbage & carrots. I shredded another carrot into it and still added the green onion & red pepper. First time I made it, we felt it needed just a little extra something. The second time I added a splash of lemon juice & a little extra salt to the dressing. We liked it better that way. But even as written, for as easy & quick as it was to put together, we enjoyed it.

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Reviewer:

marlakay

	Cooking Level: Expert Home Town: Kankakee, Illinois, USA Living In: Tomball, Texas, USA
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Reviewed: Jan. 13, 2007

I was surprised this didn't taste super sweet because of the amount of honey in it. But that's ok, I didn't really want a sweet dressing. I've been trying to duplicate a slaw they serve at our favorite Mexican restaurant, this isn't it but it's not bad.

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Reviewer:

chellebelle

	Cooking Level: Intermediate Living In: Olympia, Washington, USA
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Reviewed: Dec. 6, 2006

Very nice. I do add craisons to the mix to add a touch of sweet/tartness.

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CKEH

	Living In: Tai Po, New Territories, Hong Kong
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Reviewed: Oct. 14, 2006

I made this last spring and it was wonderful. We had it with lowfat sloppy joes and it was a nice addition.

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Angie D


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Reviewed: Mar. 29, 2006

I tried it and I liked it :0) I omitted the bell peppers, added water chestnuts, and swapped the onions for leeks. Turns out, you can put what ever you want in it, the dressing is the key.

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PRINCESSCHAOS


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Reviewed: May 10, 2004

This just wasn't for us. We prefer the creamy coleslaw with more seasonings.

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8 users found this review helpful

Reviewer:

Wilemon

	Cooking Level: Expert Home Town: Afton, Virginia, USA Living In: Larkspur, Colorado, USA
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Reviewed: Apr. 11, 2003

This coleslaw isn't only very attractive with its many colors, it tastes as good as it looks. Thanks for such a wonderful recipe.

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DBRUCE


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Reviewed: Jan. 22, 2003

Bland

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7 users found this review helpful

Reviewer:

MELISSA SKORAYKO


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