Reviewed: Nov. 7, 2009

I changed the servings for this to 30 because I was making it for a baby shower at work. Everyone said it was good, but there was a lot left. I would like to try the original recipe.

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amandak23k

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2009

Even people who normally hate coleslaw will love this! Excellent!

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XLR8R

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Oct. 20, 2009

I thought I had rated this one a while back but alas here I am now. I love love this recipe have made it countless times. Its just like the one out of my Top Secret Recipes book but the beauty of this one is I don't have to drag out the stinkin book everytime I want to make it. I wouldn't change a thing about this one its PERFECT!!

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Oct. 19, 2009

I added a little more vinegar but that's only because I love vinegar.. This is great as is! Love this slaw.

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AnnMarie

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Reviewed: Sep. 27, 2009

We love this recipe! Great flavor and just the kind of coleslaw that you would expect from a restaurant.

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timber3313

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Reviewed: Sep. 22, 2009

This was really good, however, I think you could do without either the milk or the buttermilk. I did use the packaged slaw because that's what I had but there just seemed to a little too much liquid that settled at the bottom after it sat for a bit. The flavor was great and I would def make again.

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katv

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

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Reviewed: Sep. 19, 2009

This is a great coleslaw recipe. The only thing I sometimes change is the prechopped slaw mix. To me, chopping up the cabbage yourself makes for a much better tasting slaw. Not as fast or convenient though. Thanks for the great keeper recipe.

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neo

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Reviewed: Sep. 9, 2009

Really good, I didn't have butter milk so I used half and half it was still great

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beanbug

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Reviewed: Sep. 7, 2009

I'm sorry, but I did not enjoy this one. It was all lemon & vinegar & soupy as all get out. You don't need milk, lemon juice or vinegar at all. We prefer just basic mayo, sugar, & minced onion(& let sit in fridge overnight).

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Sep. 3, 2009

Great recipe! If I can offer a suggestion; to stop the watery-runny salad, a few hours before you make it, put the cabbage in a strainer or the strainer part of your salad spinner(with a bowl or deep plate underneath) sprinkle the cabbage with TABLE salt, toss and let sit to drain. After 2-3 hours, taste the cabbage - if its too salty you can add a little water to rinse, then pat dry or spin the cabbage in your salad spinner. If its not too salty then just spin or pat dry the cabbage (to remove any remaining water). This removes so much of the water! You'll never suffer from watered-down dressing again!

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BeckyV

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Reviewed: Aug. 30, 2009

This is the perfect coleslaw recipe! I've never been a fan of coleslaw, not even from restaurants. We made corned beef brisket for sandwiches this weekend and had friends and family over. It was also my first time making corned beef and the only way I liked it was with this coleslaw! The only thing I did wrong was not double or triple this wonderful recipe. Everybody loved it and wanted more. I also considered shredding my own cabbage and carrots b/c I hate bagged salad, it seems to have a strange taste. But, I was running short on time and just grabbed the coleslaw mix and you couldn't even tell. I am making this again tonight and can't wait for the next get together. Fast, convenient and taste fantastic!

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Holly

Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA

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Reviewed: Aug. 30, 2009

I have been meaning to rate this recipe for a long time. I make this exactly as is, but many times double the recipe for cook outs and family events. Everyone loves this recipe and it is super easy. We have been enjoying it all summer long. Thanks!

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StephanieV

Cooking Level: Expert

Home Town: Carrollton, Texas, USA

Living In: Coppell, Texas, USA

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Reviewed: Aug. 27, 2009

Fantastic! Don't change anything.

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Mominator

Cooking Level: Intermediate

Home Town: Marquette, Michigan, USA

Living In: Midland, Michigan, USA

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Reviewed: Aug. 24, 2009

I got a cabbage in my CSA box and didn't know what to do with it, so I made this - I just chopped the cabbage and grated some carrots instead of using a pre-made salad mix. I used sour cream instead of the milk and buttermilk. Also, I used red wine vinegar instead of white wine because that's what I had. Pretty good with cold roasted chicken.

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DITTYBEAR

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 20, 2009

Really good hubby loves it with a little extra sugar...you can totally skip the buttermilk as it can be expensive most of the time & if you are short on time you can pop it in the freezer to set for 30 mins or less and it's like it was chilled for an hour or two.

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Andibear

Cooking Level: Expert

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Reviewed: Aug. 20, 2009

Perfect sweet creamy coleslaw. It tastes best after it sits for 1 hour in fridge. I noticed the next day the leftover coleslaw had to be drained it was watery. I have made this coleslaw three days in a row and I still love it. The recipe is so easy and can be adjusted to suite eveyone's taste.Less sugar or 2% milk it doesn't matter it still tastes great.

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Maureen v.V.

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Reviewed: Aug. 17, 2009

Perfect recipe! I have made this numerous times. When I have the time, I like to chop the cabbage myself and shred the carrots instead of buying the bag of shredded veggies. I mix the dressing and chop everything the day before I need it and mix it all together just a little while before serving.

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MomTo6

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Aug. 12, 2009

Delicious, don't change a thing!!

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BRIDGE621

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Reviewed: Jul. 30, 2009

This was very good. I made the dressing ahead of time and mixed it in about an hour before serving. This allowed me to add the dressing to taste and also the cabbage was nice and crunchy.

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Monica

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2009

SO GOOD!!! Everyone asks me for this recipe. I do make extra sauce becuase I like it like that.

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reneek

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Restaurant-Style Coleslaw I

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