recipe reviews for:

Dave's Coleslaw

“This is a recipe I have worked on for a while and I think it is just about right. It goes well with just about anything from fried fish to hamburgers, and is to die for on a pulled pork sandwich. If you are going to use it with Q, reduce the amount of dressing you add to the cabbage so it's not too sloppy. For best results refrigerate over night to allow flavors to marry.”

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Reviewed: May 1, 2012

So good..... tried it both with sour cream and with buttermilk. Liked the sourcream much better. Seemed to help with the runny consistency. Like my coleslaw more on the white side so used about half the mustard.

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Reviewer:

Laura

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Cooking Level: Beginning

Home Town: Charlotte, North Carolina, USA

Reviewed: Apr. 29, 2012

This is a crowd pleaser. This coleslaw is elevated because of the yin yang relationship of sweet and tangy. I cheated w/ a 16 oz. bag of coleslaw mix (green & purple cabbage w/ carrots). Not being sure about the equivalency of a head of cabbage to a 16 ounce bag, I stuck with the amount of ingredients per the recipe since it would be easy to drain away any excess ‘liquid’. In subsequently looking up info, it appears an average size head of cabbage produces about 8-10 cups, or roughly 32 ounces. When making again, I’ll halve the mayo & buttermilk unless 2, 16 oz. bags are used. One modification was to garnish this dish w/ blue cheese, reduced fat crumbles. This was served as an optional topping on Shredded Chicken Tacos by Goya. ROXY24, thanks for sharing.

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Reviewer:

ConkyJoe

Reviewed: Mar. 28, 2012

I didn't use a carrot; and instead of buttermilk, a little regular milk for consistency; and Splenda instead of sugar. This is the best coleslaw dressing ever! The pickle and juice really sets it off.

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Reviewer:

judy

Reviewed: Feb. 26, 2012

Absolutely fantastic recipe! Reminds me of the cole slaw that I used to make at work with a kit but so much better!!

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Reviewer:

Alice

Reviewed: Feb. 14, 2012

This was very good. Not the same flavor as I'm used to having but very good flavor. Thanks for a great recipe.

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Reviewer:

Cindy

Cooking Level: Intermediate

Home Town: Riverton, Utah, USA

Living In: West Jordan, Utah, USA

Reviewed: Feb. 6, 2012

I have tried many different coleslaw recipes, and this is a keeper. My husband loves it! I took it to a Superbowl Party and it was a hit! We put this on our pulled pork sandwiches, and everybody loved them.

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Reviewer:

Tanya Heath

Reviewed: Feb. 4, 2012

Simple & great tasting. This will be my coleslaw from now on. Thanks Dave.

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Reviewer:

Kathy7

Reviewed: Dec. 10, 2011

I have made this recipe several times and it is a big hit! I double (sometimes triple) the cayenne pepper and I add drained crushed pineapple... LOVE it!! Ohhh.... and I use the bagged shredded cabbage...

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