Reviewed: Jul. 15, 2011

Yum! I used 1/2 a cup of 2% milk and omitted the buttermilk, and Miracle Whip instead of creamy salad dressing. I also added just a tiny little bit of ranch dressing. This was delicious with my broccoli slaw!

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1 user found this review helpful

Reviewer:

Adorkable

Reviewed: Mar. 12, 2011

Using the recommended amounts of buttermilk and milk, this dressing has far too much liquid -- which is fine for a slaw served as soon as it's dressed, but left to sit for a while (especially overnight), this became far too watery and tasteless. And even tho the pickle juice adds just enough salt, it also adds more acidity to an already tangy blend, so some sugar is needed for balance. Very quick and easy to put together -- just needs a few modifications.

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3 users found this review helpful

Reviewer:

Nicolette

Reviewed: Feb. 26, 2011

Made a few substitutions (trying to avoid sugar/milk) and it came out great! Substituted 1/2 cup rice dream+tbsp butter milk blend powder for the 1/4c milk&1/4c buttermilk. No white vinegar - used apple cider vinegar instead which gave it a sweetness - no sugar needed. 1/2c mayo instead of a salad dressing. Dill pickle juice makes this - no salt needed. Put this over broccoli slaw and my family loved it! P.S. my husband hate when I used substitutions for "real food" ie.. milk, sugar ect. He didn't even notice!

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Reviewer:

GreenChef

Reviewed: Sep. 13, 2010

Tasted too much like ranch dressing. Should have replaced it with mayo

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1 user found this review helpful

Reviewer:

CHRISTINE5014

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

Reviewed: Jul. 7, 2010

This was great, but I did make a few changes: sour cream instead of buttermilk, 1/4 c. mayo instead of the salad dressing, and I added 1 tbsp. of sugar. But, the addition of the pickle juice really made the dressing outstanding!

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5 users found this review helpful

Reviewer:

DEBIVEE

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Waterloo, Illinois, USA

Reviewed: Sep. 12, 2009

Very good.

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2 users found this review helpful

Reviewer:

dedwards

Cooking Level: Expert

Reviewed: Nov. 17, 2008

Everyone raved about this dressing. I substituted the buttermilk with sour cream. Definitely a keeper.

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4 users found this review helpful

Reviewer:

Hummel97

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: Johnston, Rhode Island, USA

Reviewed: Jul. 10, 2008

I halved this recipe for half a head of shredded cabbage. I substituted Splenda for salt & pepper because I like mine sweet. It's wonderful and so easy! I can't wait to taste it after it marinates in the fridge for awhile. This recipe is a real keeper!

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2 users found this review helpful