The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 30, 2009
perfect!
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Cooking Level: Intermediate

Home Town: Athens, Ohio, USA
Living In: Boulder, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
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Reviewed: Apr. 26, 2009
This is a nice coleslaw recipe. My family enjoyed it. The only change I made was to make my own 16 oz. coleslaw mix by shredding half a head of regular cabbage, a quarter of a head of purple cabbage, and 5 baby carrots. I made this the night before and it turned out great.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 22, 2009
Every one raved at the potluck. Add the dressing at the last minute, it got watery once it sat for a while. My other reccomendation to to make plenty of this if you are taking it somewhere.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 10, 2009
Great cole slaw, and I am not a fan of cole slaw in general. My mom loved it and my dad liked it. My husband did not eat it.
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Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 9, 2009
Very good. I made two batches for a gathering, exactly as written. It was completely gone and received rave reviews. Thank you so much for sharing!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 6, 2009
Good flavor, however very sweet. I would definitely cut down on the sugar.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 5, 2009
We've got a winner! I sampled it before I allowed it to chill and it was great. Can't wait to have some once the flavors have had a chance to blend together. I ran out of lemon juice after about 1/2 T, so subbed lime juice for the remaining amount. Based on other reviews, I reduced sugar down to 1/4 cup. I also upped the amount of black pepper just due to preference. Thank you so much for posting this recipe!
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Cooking Level: Intermediate

Living In: Owego, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 2, 2009
VERY GOOD!! I doubled the recipe and cut up my own carrot, onion, and cabbage. I'd have given it 5 stars but I left out about 1/3 of the lemon juice. Will definitely make again!
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA
Living In: Oak Creek, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 29, 2009
This is going to be my staple recipe for simple, tasty coleslaw. I added about a teaspoon more of the white wine vinegar for extra tang, and used light mayo with great results. For the best flavor, I would chill for at least 2-3 hours.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 29, 2009
I found this to be a little too sweet for my taste.It was also a little too loose. i like a thicker dressing
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 23, 2009
This is really good coleslaw. I let it rest for 4 hours before serving. I'll never buy coleslaw from the deli again. Between this and Creamy Spiced Coleslaw from this site it's hard to decide which to make...........
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Photo by Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 13, 2009
This is the best coleslaw I've ever eaten; excellent balance of flavors! I added about 1 tsp. of celery seed. I will probably leave out the 1/4 c. milk next time since the dressing was rather thin even before I mixed it with the shredded cabbage & carrots.
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Kim
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Cooking Level: Intermediate

Home Town: St. Peter, Minnesota, USA
Living In: Mosheim, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 6, 2009
Really nice and creamy coleslaw. I didn't add as much sugar as called for (personal preference). We don't have "slaw mix" over here, so I just used grated cabbage--no big deal. It was nicely seasoned. Thanks for this recipe; would make again.
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Cooking Level: Intermediate

Living In: Belgrade, Central Serbia, Serbia

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 2, 2009
I do like this recipe except the white wine vinegar was all I could really taste, it over powered it. I will make it again but use regular vinegar and not so much of it.
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Living In: Lincoln, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Photo by Trisha
Reviewed: Feb. 28, 2009
I pretty much made this as written., but I added a little more salt, and a splash more of vinegar. Plus I put about 1/2 a tsp. of celery salt [didn't have seed] a a tsp. of horseradish. Good stuff.
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Photo by Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 25, 2009
LOVE THIS!!! Just perfect! Except for the sugar. Half the amount is sufficient. Fresh sliced cabbage is excellent, and omitting the MILK works best, because the salt releases liquid from the cabbage.
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Home Town: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 25, 2009
Simply divine..... for buttermilk I used about 1/2 tsp cream of tartar and 1/4 C of milk and let it sit for 15 minutes, and I used red wine vinegar instead of the white it calls for. This is even better than KFC if that's possible.
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Photo by USFCollegeGirl

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA
Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Photo by Kangal Gal
Reviewed: Feb. 20, 2009
This recipe was divine. Best coleslaw I have ever made. I shredded my own cabbage along with some carrots and green onions. I let it sit for an hour and served it with pulled pork off of this site. I can imagine the would be even better if it were to sit over night. I will never buy coleslaw from the store again.
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Photo by Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA
Living In: Laconia, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 16, 2009
Tommy loves this coleslaw!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 15, 2009
I left out the butter milk because I didn't have any, and substituted more white vinegar in place of the lemon juice. Very tasty!
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Cooking Level: Intermediate

Home Town: New York, New York, USA
Living In: Seattle, Washington, USA

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