Reviewed: Sep. 12, 2009

Very good.

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dedwards

Cooking Level: Expert

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Reviewed: Nov. 17, 2008

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

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Hummel97

Cooking Level: Intermediate

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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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KRISHODGES

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Reviewed: Mar. 16, 2008

Great recipe - perfect blend of sweet and tang!

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KPH

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Reviewed: Mar. 5, 2008

Exactly how I hoped it would taste! I did use 1/2 c. milk and 3T. apple cider vinegar, as I didn't have any buttermilk, and it still came out great!

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VbCook

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Oct. 1, 2007

A good, simple recipe for slaw. I added a tablespoon of sugar to give more of a sweet/sour taste.

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teacher-pat

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Reviewed: Aug. 25, 2007

This dressing was great with the red, white and blue cole slaw recipe on this site. It doesn't have sugar in it, which is perfect for this recipe because of the cheese. It was a huge hit at a barbecue I just took it to and am making it again tomorrow. I added a bit more dill pickle juice for added kick. Fantastic!

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Kristiesox

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Reviewed: Jul. 2, 2007

Like KBELLOISE , I omitted the buttermilk & allowed the vinegar to turn my milk into a buttermilk substitute (double the milk to compensate for the missing buttermilk)....the flavor's not quite as good but it'll work in a pinch. I too added justa bit of sugar. Thansk for the recipe David Turner!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Jun. 28, 2007

This is a very good recipe but I like a little sweetness in my cole slaw, so I substituted sugar for the salt. Good on pork barbecue sandwiches.

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JILL M.

Cooking Level: Expert

Home Town: Parlin, New Jersey, USA

Living In: Bear, Delaware, USA

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Reviewed: May 29, 2007

Excellent. I substituted sour cream for the buttermilk. Very good.

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MARGIE402

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Reviewed: Jan. 15, 2007

I have been making the same cole slaw recipe for years and everyone in my family loves it and actually requests it for any family gathering. I decided to look for something new because even though my whole family loves it my hubby never really cared for it and I wanted to find something he would like too. When I saw the ingredients I thought to myself "No way." Honestly it ended up being my only alternative for that day due to the ingredients I had available. I decided to try it. I changed the original recipe a little. I used mayonaise instead of creamy dressing and I used 1 cup of whole milk instead of 1/2 cup of buttermilk and 1/2 whole milk. Because of that I also added more vinegar. Look up substitutions on google and you'll see why. The recipe turned out awesome!!! This is the first time in over 35 years of marriage that my hubby actually liked cole slaw. He even asked me to save him some for his lunch the next day! The recipe calls for buttermilk.... you don't need it. Just use whole milk and then add vinegar to taste. There is a formula to substitute whole milk for buttermilk but trust me, just add vinegar to taste. The only other person who had anything to say about this recipe was my Dad who thought there should be some horse radish added. I hate horse radish. My Dad thought it would have been PERFECT with a little "smidge". All in all, I give this a 5. I will use this recipe from now on BTW.. it tastes even better the next day.

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KBELLOISE

Cooking Level: Expert

Home Town: Lawrence, Massachusetts, USA

Living In: Haverhill, Massachusetts, USA

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Reviewed: Nov. 21, 2006

DELISH! This will be my coleslaw dressin from now on.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Aug. 12, 2005

I didn't have buttermilk or pickle juice so Iused 1/2 cup milk + 3 tbsp vinegar, and it still turned out great! Perfect amount for 8 servings of cole-slaw.

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luluweezie

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Reviewed: Jul. 17, 2004

I prepared this for a backyard barbecue. I thought that it needed to be a little sweeter, so I added extra sugar. (I am also the person that adds a cup of sugar to two quarts of tea, so take that recipe hint with a grain of ... sugar!) I prepared in the morning and mixed right before serving meal.

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TXSZSHRIMP

Cooking Level: Intermediate

Home Town: Galena Park, Texas, USA

Living In: Lott, Texas, USA

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Reviewed: Feb. 28, 2004

This dressing was just OK. We were not wild about it. I substituted sugar for the salt, but did add the pepper and omitted the dill pickle juice. Couldn't see buying dill pickles for such as small amount of juice. Would maybe use it again.

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YOKLEY

Cooking Level: Intermediate

Home Town: Muskogee, Oklahoma, USA

Living In: Monument, Colorado, USA

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Reviewed: Dec. 8, 2003

Okay, but most of the cole slaw I've had through the years has been better. Not having a ratio of dressing to slaw is a clear disadvantage, especially for novice cooks like me. I had no idea how much dressing I needed for a head of lettuce and several carrots. As it turned out, I used a head of cabbage and four carrots--and the dressing just didn't seem strong enough--it was sort of bland. It wasn't horrible, and my mother-in-law said it was the perfect counterpoint to the BBQ we had, but I thought it was just 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. 22, 2003

Good dressing - very easy. I like it better if you omit the salt and pepper and add a tablespoon of sugar. I used fat-free maynonaise instead of salad dressing.

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