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 27, 2008

I have tried many different varieties of coleslaw. This is by far the best ever! Thanks Dave, with just a few minor changes to suit my family, it was delicious. I left out the carrots & added tomato's diced small right before serving instead. I used sour cream instead of Buttermilk. The perfect slaw recipe that I have been looking for.

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Carole C

Cooking Level: Intermediate

Living In: Franklin, Tennessee, USA

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Reviewed: May 16, 2008

Very, very good recipe. I found it way too liquidy so next time I would use 1/2 or a little less mayo and buttermilk, but leave everything else the same. Very nice taste. Hubby gave it a 9 on ten! Thanks for sharing!

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Jodi

Cooking Level: Intermediate

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Reviewed: May 11, 2008

I just thought this recipe tasted ok. I followed the recipe as stated except for scaling back to 6 servings. I only let the flavors blend in the fridge for 4 hours initally before serving. I am used to a sweeter coleslaw so was tempted to add more sugar but did not. In all fairness, I tasted again 24 hours later and the flavor didn't taste any different than at 4 hours. For our family, there was too much dressing and it was soupy (even after being in the fridge overnight). I do feel this would be good on a pulled pork sandwich because it does not have an overpowering sweet or sour taste.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: May 6, 2008

This is a great classic slaw. I din't have the time to tlet it sit for 8 hours. Mine only sat for about 1 hour and it was still delicious. I served it with BBQ pork sandwiches. My husband, the BBQ fanatic, loved it!

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C.H.

Cooking Level: Intermediate

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Reviewed: Apr. 1, 2008

I made this recipe exactly as written and it was delicious on BBQ pork sandwiches. I think next time I will add more pickle though because I like it a little bit more sour.

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KurliQ

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Reviewed: Mar. 16, 2008

I made this coleslaw for a potluck and it was pretty good (on day one). A few days later I made a fish dinner and thought I would serve the coleslaw as a side. It was awesome! So much better on day 2 and 3. Yum! It's also very easy to make (especially if you cheat and buy the pre-shredded cabbage with carrots like I did. I used 2 bags.) :)

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andi

Cooking Level: Intermediate

Home Town: Saginaw, Michigan, USA

Living In: Marquette, Michigan, USA

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Reviewed: Dec. 31, 2007

I really enjoyed this coleslaw recipe. I took it to a family christmas party and they loved it! It would be wonderful on sandwiches I agree. Some put on their ham sandwiches also. It would be perfect for pulled pork or reuben sandwiches. It tastes very close to KFC's coleslaw. Also, I enjoyed it the next day, but didn't care for it the 3rd day (does that make sense?). Wonderful recipe and will definitely keep.

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Eric

Cooking Level: Expert

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Reviewed: Dec. 11, 2007

I LOVED this recipe! It was a huge hit amongst my household of all guys. I modified it a little b/c we have different ingredients in the UK: 1/2 the buttermilk and Branston pickle instead of dill. Tasted delicious and created a thicker dressing! Cheers!

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Victoria

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Reviewed: Nov. 24, 2007

This was GREAT! My husband ate some before the party we were bringing it to - and he wasn't going to STOP. And it was a big hit at the party - I was asked to bring a side for ham for a luncheon party. My brother-in-law loved it so much we set some aside for him for after the party. Thanks, Dave!!

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MrsAugusta

Home Town: Hampton Falls, New Hampshire, USA

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Reviewed: Sep. 4, 2007

LOVED this! Took it to a BBQ, and topped it on pulled pork sandwich...delicious! (Actually, I had a hard time stopping myself from snarfing the whole huge bowl before we left for the picnic!) It does make a LOT of dressing, so make sure you serve it with a slotted spoon!

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FROGMORTON

Cooking Level: Expert

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Reviewed: Aug. 4, 2007

This is a wonderful creamy coleslaw; not too sweet and just the right amount of tang. I served this at a bar-b-que with a whole roasted pig. This slaw was perfect. It makes a lot of dressing so use a big head of cabbage.

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Anastasia

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Moscow, Idaho, USA

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Reviewed: Jul. 8, 2007

This was definitely the best of the coleslaw's I've tried making from this site. It was still missing the zing I was looking for, but still very good.

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KANDIYOHIV

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Reviewed: Jul. 2, 2007

I have to say, I was very surprised when I made this recipe. I thought that adding the mustard would ruin this, but it didn't. I had about 25 guests that I made this for and everyone loved it! I will for sure make this again.

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BAMBILALA

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

Living In: Troy, Texas, USA

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Reviewed: Jun. 10, 2007

wow! I am not a cole slaw lover, but this was delicious! Thank you for such a wonderful recipe!

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Toni D

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Reviewed: Mar. 16, 2007

Mmmmm Mmmmm Goooood.

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Mrss March

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Reviewed: Mar. 12, 2007

Great coleslaw ROXY! Needed a side for our Surf and Turf BBQ and this was it! I love the pickle! Next time I'll cut back on the amount of sweet onion and add another baby kosher dill. I put the leftover dressing in the fridge and poured it over a spinach salad the next day... :)

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LPHILLIPS9

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Glendale, Arizona, USA

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Reviewed: Jan. 11, 2007

This was my first attempt at making cole slaw and I had great results. Just want to note that I substituted the dill pickle and pickle juice for sweet relish--just a personal preference. Also, I have made this many, many times and now I add only a medium onion per head of cabbage. I was being told that the onion flavor was a bit overpowering, so I have cut it back considerably. It's also worth mentioning to experiment with different types of mustard. I have used sweet and spicy and dijons, all with great results. The sugar balances it out nicely. Thank you very much for this recipe!

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deirjmiggs

Cooking Level: Intermediate

Home Town: Bushkill, Pennsylvania, USA

Living In: Middletown, New Jersey, USA

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Reviewed: Dec. 1, 2006

Excellent recipe, Dave! I suppose the fact that it was too much dressing may have something to do with the size of the cabbage head. I like my slaw a little toward the dry side when using in hotdogs.

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MAGGIE MCGUIRE

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Reviewed: Nov. 21, 2006

Tastes just like at a fast food chains that I love. I made this for a BBQ, and a girls mom told me she didn't eat colesalw. Well, I gave her some anyway and she at 3 helping. she loved it and her mom couldn't believe it. A new favorite coleslaw.

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