Reviewed: Nov. 14, 2011

I and my family were all lucky enuf to have had this at the Weequahic & Claremont Diners in NJ. My father still makes it at home. The longer it refrigerates the better it gets... trust me on this one!

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Reviewer:

sly50

Cooking Level: Expert

Home Town: West Orange, New Jersey, USA

Living In: North Miami, Florida, USA

Reviewed: May 31, 2011

Great substitute for the usual salad. I've followed the exact recipe, used bag mix cole slaw instead, and even done a spinach version. Very nice and refreshing for summer!

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Reviewer:

Ali

Cooking Level: Intermediate

Home Town: Union, Kentucky, USA

Living In: Lexington, Kentucky, USA

Reviewed: Nov. 19, 2010

I love this recipe! I had green, yellow & red pepper on hand, so I added all three. Since I am not a fan of raw onions, I also cut this down to 1/3 c. I also used olive oil in the recipe instead of vegetable oil. I let this sit for 24 hours. Next time I will double the recipe. Thanks for the recipe.

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Reviewer:

Sherry Silveira

Cooking Level: Intermediate

Home Town: Smithers, British Columbia, Canada

Living In: Grants Pass, Oregon, USA

Reviewed: Aug. 4, 2009

Something new and tasty...I like it! I only used part of an onion though as I didn't want it's flavor to overpower the salad as other's have mentioned.

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Reviewer:

Amanda

Cooking Level: Intermediate

Reviewed: Feb. 6, 2009

I thought this was a tasty salad and a good alternative to the same old coleslaw that I always make. Before eating, I let the salad sit for about six hours and thought the flavor was great. The onion was way too overpowering, however, even though I only used one large yellow onion. The next day, all of the flavors had mellowed out, including the onion, but I found that it was almost too bland and a little bit watery. I did like it enough to make again, though.

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Reviewer:

ms_moneypenny

Cooking Level: Expert

Living In: Greensboro, North Carolina, USA

Reviewed: Aug. 28, 2008

actually i didn't find this to be bland at all. i substituted red wine vinegar (that was all i had) and cut the amounts down, as i only needed about half this recipe, but my husband and i really loved it. used it as a topping for grilled brats. great recipe. :)

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Reviewer:

rebekahjohnson

Cooking Level: Expert

Home Town: Corpus Christi, Texas, USA

Living In: Afton, Wyoming, USA

Reviewed: Jul. 7, 2006

Interesting use of vegetables, but rather bland. I made mine ahead for a BBQ, but found that the liquid from the marinating vegetables really watered down the dressing, so it hardly had any taste. I then doubled the dressing amounts, added 1/2 teaspoon celery seed and black pepper, and added a bit more cabbage. It was better, but I can't say it has become a favourite. If I give it a second chance, I think I'll use red onions to add to the colour of the dish (its appearance was better than its taste).

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