Reviewed: Oct. 29, 2009

This was so good!! I don't usually even like cole slaw but had leftover cabbage and needed something to use it for. I ended up loving it, will be making it all the time.

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Jen

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Reviewed: Oct. 12, 2009

Made this for a family reunion pot luck and had a ton of compliments - added chopped green pepper and red onion. This is a recipe keeper!

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Laura

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Reviewed: Sep. 5, 2009

My family likes a little sweeter dressing on slaw so I added a tablespoon of Agave sweetner to the origanal recipe. Agave does not spike insulin so it is a healthy alternative to sugar and my family loved it. I put the whole dish of dressing on. It was really too much so today I added more cabbage voila! salad for tomorrow.

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Kelley

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Reviewed: Aug. 14, 2009

This is a very simple cole slaw. I am using to top NC style pulled pork bbq sandwiches and needed a slaw to whip up on my lunch break from work. It has the perfect taste and texture for what I am using it for. At first, the color kind of set me back (I'm from VA, cole slaw is white there), but it will go well with the vinegary bbq. I followed another reviewers advice, used a bag of the preshredded cabbage and halved the recipe. Perfect. I added maybe another tablespoon of mayo to thicken it up a little, but other than that the flavor is great. It will be amazing once it's chilled. For the record, anytime I make a salad (potato, macaroni, pasta, slaw) it always needs to chill for awhile. If anyone is trying this recipe without chilling it first and giving it a bad review, then try it again and let it sit for awhile. The flavors need to blend.

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Amy A.

Cooking Level: Expert

Home Town: Kilmarnock, Virginia, USA

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Reviewed: Aug. 8, 2009

Turned out great. Made with just picked Cabbage. didn't have celery seeds tho. will add this time.

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wokeupdead

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Reviewed: Aug. 7, 2009

I thought this was waaaaaaaay too vinegar-y. Next time, I'll try about half the vinegar - it would probably come out creamier (it was too soupy), too.

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LEllington

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Reviewed: Aug. 3, 2009

Very tangy coleslaw. Very good on barbecued pork sandwiches.

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Hilltop Woodpecker

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Reviewed: Jul. 21, 2009

This was a tad sweet - next time I'll cut down on the sugar. That said, everyone at the table enjoyed it and I'll make it again.

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Len

Cooking Level: Expert

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Reviewed: Jul. 11, 2009

I wanted a change from the savory cole slaw I regularly make, so I decided to try Jayme's recipe. Great choice! SUPER simple and very tasty. I used malt vinegar instead, because it's all I had on hand, and I added a bit of coarsely ground black pepper. Delish.

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niki

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Reviewed: Jul. 8, 2009

I used a 14 ounce bag of Dole Classic Cole slaw with HALF of the recipe for the dressing. It turned out PERFECT!

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slmcm

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Reviewed: Jun. 28, 2009

This slaw is SWEET (tasting, I mean)...little too much for me, but the hubby liked it fine. Will make again, but will cut back on the brown sugar & cider vinegar a bit. Also, I liked the ease of preparation.

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Gina B. Cookin

Cooking Level: Intermediate

Living In: York, South Carolina, USA

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Reviewed: Jun. 25, 2009

I was searching for recipes that use raw apple cider vinegar—it's such a healthy food to add to your diet—and came across this. It probably would have been great following the recipe exactly, but I made the following changes: - To make it healthier, I used 1/4 cup mayo and 1/4 cup plain yogurt. - I used both red and white cabbage, as I like the spiciness and color of the red. - I added 1 green onion, 1 carrot, and 2 banana peppers for color and flavor. It was very good; I'd definitely make it again. By the way, I disagree with some of the previous posters about cutting back the amount of vinegar—I didn't find the amount overwhelming at all, and I think it would likely have been bland with less.

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clenn

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Reviewed: Jun. 16, 2009

Good, easy recipe. I used light mayo and a bit less sugar. I will try the splenda the next time. Also added raisens which are a favorite at our house.

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Alyce

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Reviewed: May 4, 2009

It was a really easy recipe to throw together as a BBQ side dish. I found it a little too vinegary, although it was better the next day. Next time I would add more sugar and mayo and less vinegar.

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Shalaine_1

Cooking Level: Intermediate

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Reviewed: Apr. 18, 2009

First, let me say that I do not believe that there is any single "right" taste to cole slaw. That said, for me, this cole slaw is a three. The recipe makes an average-to-good tasting cole slaw. The taste is not bad, but nothing to write home about; not much depth, kind of thin. More vinegar taste than sweet. Personally, I like a creamier sauce with a little more sweetness. But, for some people, this will be the perfect cole slaw. So, if you like a thinner sauce, that's more tart, this is perfect for you.

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JACK19

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Apr. 3, 2009

Very yummy! And quick! Will definitely make again! Maybe next time I'll add some fruit, and red onion.

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CASSIE

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Reviewed: Mar. 26, 2009

Way too much vinegar for my taste. After sitting in the fridge for about 3 hours, it seems to be less obvious so by tomorrow it should be fine (hopefully). I will make this recipe again but next time, cutting the vinegar in half.

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grandmacookie

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Reviewed: Mar. 25, 2009

This was very easy to make and is a nice creamy type of cole slaw which I like. I took a suggestion from some of the other reviews and only used half of the apple cidar vinegar as I did not want it to be bitter. By doing this, the cole slaw actually turned out a little too sweet. Next time I will go exactly by what the recipe says. Definately goes well with BBQ pork.

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Leslie

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Reviewed: Feb. 26, 2009

I really like the sweet and tangy combo in this coleslaw. I added fresh celery and carrot and the craisins, as suggested, and it turned out great!

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Becky Ann

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Reviewed: Feb. 20, 2009

Great Taste with alitte items in the recipe.

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cbcorliss

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Jayme's Cole Slaw

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