Reviewed: Feb. 14, 2012

very good -- I think adding ramen noodles would be an interesting variation.

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Reviewer:

MUSICMOM20785

Reviewed: Jul. 6, 2011

Loved the dressing. So simple. However, I did add more vinegar and a sprinkle of sugar. I used one store bought bag of cole slaw mix and didn't use red cabbage. I also added craisins and slivered almonds. It was a hit and my father-in-law, who is a bit picky said it was pretty good. Will make again.

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Reviewer:

skeety

Reviewed: Jul. 4, 2011

Since we do love our desserts, I’m always looking for ways to cut back on carbs and calories in other dishes. I actually do prefer mayonnaise-based coleslaws, but this vinegar-based version was quite delicious. I liked the idea of a touch of honey but not the full amount called for, so I cut back on it considerably. For additional color and flavor I added some chopped fresh dill. And, since the only seasoning called for was salt, some Penzey’s Fox Point Seasoning.

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Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jan. 13, 2011

Great taste and very filling. Excellent snack for my weight loss program! I used a little less honey the second time I made it used half apple cider vinegar and half rice vinegar. I liked the flavor better.

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Reviewer:

Deb lynch

Reviewed: May 1, 2010

YUMMY! My hubby was confused because I have always made traditional coleslaw with mayo dressing (family recipe) but in an attempt to make it a little healthier, I searched for something new and found this! Scaled down to 4 serving, I didn't change much. I used C.Gofron's tip about salting the cabbage and letting it sit to bring out the extra water and it seemed to work well. Since I did that (even though I rinsed it well) I didn't add salt to the recipe. I added a lot more carrot to make it more appealing to my girls. The only other change I did was instead of the green onion (only called for 2.5 TBS scaled down and not worth buying a whole bunch) I used 1/4 of a shredded sweet onion... really good but maybe even a little less onion needed next time. Definitely a keeper summer recipe! Thanks.

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Reviewer:

NativeAZMommy

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Surprise, Arizona, USA

Reviewed: Jan. 18, 2010

I always thought I preferred the creamy type of coleslaw, but this has changed my mind. Do try to make time to let it rest in the fridge for several hours (or even days) before eating, as it gets more flavorful the longer it sits.

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Reviewer:

RHH67

Reviewed: Oct. 18, 2009

I did alter this recipe quite a bit. I used 1/2 red cabbage and 1/2 julienned collard greens. Also, instead of green onions I used a small yellow onion and I omitted the red pepper simply because I did not have any on hand. I added a dash of sesame oil, about 2 tbls hoisin sauce and some garlic powder. Came out very good. I suggest letting it sit in the fridge overnight before eating. Also, I followed another reviewer's advice and sweated out the red cabbage with salt.

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Reviewer:

BrewCrew

Cooking Level: Expert

Home Town: Harvard, Illinois, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Aug. 27, 2009

AMAZING! That coming from a household that hates conventional coleslaw. I tweaked the recipe a bit - i didn't have green onion, switched orange pepper for the red, then added a package of cooked, crumbled bacon. I also mixed in several tablespoons of Pampered Chef's Asian Seasoning. I LOVE this recipe - and so did everyone I had for dinner.

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Reviewer:

VJusczak

Reviewed: Mar. 12, 2009

Hard to believe a coleslaw could be so good for you and delicious! I used olive oil instead of vegetable, otherwise followed strictly. This is now on my families faves list!

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Reviewer:

Pete

Cooking Level: Intermediate

Home Town: North Stonington, Connecticut, USA

Living In: Bowling Green, Kentucky, USA

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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