Reviewed: Jul. 13, 2009

I had my Mom and Dad and brother over for a family dinner. Served this along with baked Red Snapper and beans and greens (from this site) It was a major hit they took seconds and thirds and asked for some to take home and wanted the recipie. Only change I substituted 1/4 head of red cabbage for 1/4 of the green cabbage to add additional color. Be sure to keep very cold to preserve crispness. I did a ice bath by setting glass bowl in large stainless steel mixing bowl half filled with ice and tossed occassionally. Kept it perfect over a prolonged dinner. I think we have seen the last of the mayo based coleslaw at my house.

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BillFL

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Reviewed: Nov. 29, 2008

I made this to accompany the seared ahi that I had planned for dinner. We all thought it was great. I made no alterations to the recipe.

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Sheila

Cooking Level: Expert

Home Town: Middletown, New Jersey, USA

Living In: Belford, New Jersey, USA

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Reviewed: Nov. 16, 2008

Nothing spectacular--but edible

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busymommy

Cooking Level: Intermediate

Living In: Columbus, Georgia, USA

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Reviewed: Nov. 11, 2008

This was a nice alternative to creamy coleslaw, but I recommend letting it marinate for several hours to soften the cabbage.

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cataloginglovely

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Reviewed: Oct. 15, 2008

This is the recipe that my family calls "freezer slaw". We make it and put it in plastic freezer containers. Tastes just as good months later. Just take it out of the freezer, thaw and serve.

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undertakergirl

Cooking Level: Expert

Living In: Cullman, Alabama, USA

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Reviewed: Jul. 20, 2008

We eat a lot of cole slaw and a lot of different kinds, and this was really average. I was serving a mayo-based pasta salad and didn't want too much fat so tried this. My husband said "This wasn't my favorite slaw," didn't eat seconds, and didn't eat leftovers, which is rare. I thought it was okay but not great and ate it for days afterward to get rid of it. It got hotter the longer it sat (probably the mustard).

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FROGGYOGA

Cooking Level: Expert

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Reviewed: Jun. 7, 2008

I loved this slaw! I have never had slaw that wasn't creamy until now. I will make this over and over! I forgot to buy pimiento at the store, but the salad was still fantastic! Thanks for sharing!

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anna

Cooking Level: Expert

Home Town: Hamler, Ohio, USA

Living In: Milford, Ohio, USA

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Reviewed: Nov. 19, 2006

This recipe was a big hit at a recent dinner party where I cooked all German food. I didn't have any pimento, but I don't think that made any difference. The dressing was light and I liked that it didn't have any oil. This one's a keeper!

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Boogs

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Reviewed: May 29, 2006

REALLY liked this one. Although I'm normally a fan of creamy cole slaw, the flavor of this sauce is a nice change from the norm. It's just the right consistency, so it coats the slaw with a nice sweet and sour flavor, but isn't overpowering. Very quick prep with a 16 oz bag of packaged, shredded cole slaw. Definitely will be eating this regularly. I prefer to use angel hair slaw (the thinner the better). Chill slaw and dressing separately, and mix together just a little while before serving.

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Gizmo

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2006

Great stuff to put on a steak sandwhich. I omitted bell pepper and pimento and it turned out great.

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Kristiana

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Reviewed: Nov. 5, 2005

We love this recipe! I make it for my husband and dad who absolutely rave over it! I'm making it right now again for a family function! It's one of the best! By far better than the store bought kind!

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CHELSIEMIKE

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Reviewed: Oct. 27, 2005

Made this for an Ocktoberfest Party. Everyone seemed to like it, it was all gone at any rate. I liked that it wasn't the creamy sort of coleslaw. I added twice the amount of cabbage and peppers and stuff and still there was a ton of dressing. (Large-ish pool in the bottom of the bowl.) FYI

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