Reviewed: Nov. 8, 2009

Quite good. I cut down on the Dijon mustard, but I will try omitting it next time.

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tjhornikel

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Reviewed: Nov. 4, 2009

Creamy and good, especially on a BBQ beef sandwich. I used a bag cole slaw mix. Still worked great.

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Rhona

Cooking Level: Intermediate

Home Town: Milwaukie, Oregon, USA

Living In: Bend, Oregon, USA

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Reviewed: Aug. 1, 2009

This is the BEST coleslaw I've ever had! It's not traditional dry, sweet coleslaw, but extra creamy and more savory.I shredded half my cabbage on a grater and chopped the rest, so it had a nice crunch.I also ommitted the peppers, carrots and raisins. I did add a little more Dijon for some kick, and a good amount of Mirin (rice wine vinegar) for some sweetness.I also added some fresh ground pepper and sea salt-fabulous!This is my coleslaw recipe from now on!

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Sarah E.

Cooking Level: Expert

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Reviewed: Jul. 15, 2009

Fabulous and easy recipe for the most part, but felt it was lacking some flavor when I finished the steps (I did omit the raisins, but don't feel that is what left out the pizazz as other readers said as well). So, I added some Ott's Original Dressing and garlic powder and WOW did the flavors come alive! Also added salt and pepper to flavor. Placed on top of my BBQ pulled pork sandwich and it was great! Overall, good starting place, but not a way to end the recipe.

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hbuie

Cooking Level: Intermediate

Home Town: Lytle, Texas, USA

Living In: Savannah, Missouri, USA

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Reviewed: Jun. 26, 2009

This is so simple and so yummy.... absolutely delicious... but I omitted the raisins... Thanks so much.

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Ann in Italy

Cooking Level: Expert

Home Town: Petaluma, California, USA

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Reviewed: Apr. 17, 2009

I have read lots and lots of coleslaw recipes, but this one is definitely the best. It took no time to make, and the taste was incredible! The raisins are a great addition. I added a 1/2 tsp of horseradish, and it just perked it up. A winner, for sure!

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canadiancook

Cooking Level: Intermediate

Home Town: Kentville, Nova Scotia, Canada

Living In: Grimsby, Ontario, Canada

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Reviewed: Apr. 5, 2009

Good recipe. You can really alter it to your taste. I didn't add the raisin because my kids wouldn't let me. LOL. I also did not have any carrots. I used a green pepper instead of a red b/c that is all I had. I also added a pinch of sugar in place of the raisins. After it was all said and done it was good but not great. I added about 1tblspn of horseradish to it. I like it with a little bite. That brought the cole slaw to life. I also used lite mayo and low fat sour cream. Those are staples in our home. Thanks for sharing. I will make this again but with the horseradish and I won't forget the carrots next time. Thanks.

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paslea1987

Cooking Level: Expert

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Reviewed: Jul. 23, 2008

I had to make some modifications and this was still great. I did not use red pepper and I subbed fat free plain yogurt for the sour cream and red wine vinegar for the white wine and it was totally yummy.

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Hollie4245

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Madison, Tennessee, USA

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Reviewed: Oct. 25, 2007

Excellent - I have been looking for a good coleslaw recipe and I think I've found it! I didn't use the raisans-my family doesn't care for them. So I put a little sugar in the dressing and added some fresh ground pepper. I sprinkled some raisans on my serving and it was great. I will be using this one from now on.

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Michelle

Cooking Level: Expert

Home Town: Trout Lake, Washington, USA

Living In: Shelton, Washington, USA

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Reviewed: Jan. 29, 2007

Great Slaw! But of course being the master of tinkering with recipes I added one clove of fresh garlic and grated some fresh parmigiano Reggiano in it. Makes it really good!!! On a second note I also didn't use mayo I used plain yougart. Much Healthier and there isn't much diffrence in taste.

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SHANNDA

Cooking Level: Expert

Home Town: Fort Walton Beach, Florida, USA

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jul. 28, 2006

I thought this was quick and easy, but not the best I've ever had. I omitted the red onion and raisins (just thought they sounded weird), and used fat-free sour cream and light mayonnaise. I used 4 1/2 cups cabbage, which was more than called for, but I think next time I will add even more - when the dressing sits over night, a little goes a long way! I thought the red bell pepper was a nice addition, and an extra veggie to boot. I wish I had read the reviews first, as I, too, will add some sugar next time. Thanks for the recipe!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jul. 3, 2006

I personally thought the amount of mayo and sour cream was rather excessive - I ended up adding more cabbage til it was how I wanted. Although Husband really liked the raisins in it, I preferred them without, and I wish I had added some diced onion too. This was good but it definitely needed a bit of tweaking.

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Caroline C

Cooking Level: Expert

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Reviewed: Apr. 24, 2006

I used the prebagged slaw and just made the dressing part. I subbed out a couple packages of nutrasweet for the raisens, and a little onion powder, and some applecider vinegar, dash of celery powder, tasted great

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ChefNan

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Lake Waynoka, Ohio, USA

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Reviewed: Mar. 28, 2006

I didn't care for the red onion or bell pepper in this recipe. It was ok, but not my taste.

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OHMARGI

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Reviewed: Mar. 12, 2006

I used a mixture of both green & purple cabbage and added some finely chopped apple instead of the raisins. It was a very nice coleslaw although I couldn't really taste the mustard.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Jan. 20, 2006

Very good recipe! I did not have a lot of time to make this recipe, so I used store bought coleslaw and just made the dressing. It was a hit. I will make it again.

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Karmen

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Reviewed: Dec. 8, 2005

Not bad, but not especially striking either. I ended up with far too much of the wet ingredient mix, so the slaw was a bit too soggy for my taste. To some extent that's a personal preference, but I just mention that so others can adjust ingredients according to their preference. I did add a little sugar, which other reviewers recommended. That was a good decision. 1/2 teaspoon or so is enough. Refrigeration does improve the flavor, which isn't up to par still warm. Some won't like it because of the raisins, but the raisins are a small part of the overall flavor; they enhance, not dominate. There are many other slaw recipes on this website that I like better, but this one is okay.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Oct. 11, 2005

My class made this for 30 people. It was easy and delicious. (secret ingredient: 1/4 cup relish -- helped make it sweeter, and added a bit of color!)

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Kelly

Cooking Level: Intermediate

Living In: Greenfield Park, Quebec, Canada

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Reviewed: Sep. 21, 2005

I don't know what happened, but neither my husband or I liked this at all. Very dissapointing

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KCECKS

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Reviewed: Mar. 14, 2005

I found this to be a GREAT Coleslaw Recipe. I made minor modifications to the recipe based on previous comments. I added a bit of sugar, omitted the red pepper, replaced the red onion with a sweet vadalia onion and added about 1/2 cup finely chopped walnuts. I brought this to a lunch gathering and have several requests for the recipe. I will definitely be making this again!! We were very delighted with this recipe.

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KC

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