Reviewed: Nov. 6, 2011

Excellent recipe and even better with a few additions! I added a crisp apple chopped and pomegranate seeds. Made it a delightful and different fruit slaw!

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3 users found this review helpful

Reviewer:

CathyZ

Reviewed: Sep. 6, 2011

I loved it. I followed the directions but left out the pimento pepper. You maybe able to cut the sugar or use sweetner substitute. I mixed it up about 4 hrs. b/f serving so it could soak into the slaw. I did have a little extra dressing pooling at the bottom of the bowl...either add more slaw or drain. Again, loved it but my hubby only thought it was okay. However, when it comes to food, we have very different tastes. i like sweet and he is all about salt.

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4 users found this review helpful

Reviewer:

rickster

Cooking Level: Intermediate

Reviewed: May 22, 2011

This was a nice side with Hungarian brats and german potato salad. I cut this recipe in half but I think it would have still served 6. Great use of my mustard seed. I didn't have the green pepper so I used shredded carrots instead. I used red cabbage, which I recommend. Loved the celery in this.

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5 users found this review helpful

Reviewer:

MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Feb. 19, 2011

Wonderful ... served this to company as a side with Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze from this site. Love the no mayo dressing ... you could actually taste the other ingredients. I omitted the celery and bell pepper (didn't have any on hand and didn't want to go back to the store). I added grated carrots instead. This will definitely be my go to slaw from now on!

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6 users found this review helpful

Reviewer:

GramCracker

Cooking Level: Expert

Living In: Damascus, Oregon, USA

Reviewed: Oct. 23, 2010

This was great! My hubby who loves the creamy style still liked this. I don't like the creamy but loved this! Thanks for the recipe now I can make this too.

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6 users found this review helpful

Reviewer:

cookinfool

Cooking Level: Intermediate

Reviewed: Sep. 2, 2010

Yummy..especially when it's made with love!

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6 users found this review helpful

Reviewer:

Happy Kappy

Cooking Level: Intermediate

Reviewed: Jul. 23, 2010

Light and healthy. I used half of the sugar and thought it needed more vinegar. Will make again when in the mood for something different.

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5 users found this review helpful

Reviewer:

SSwisher

Cooking Level: Expert

Home Town: Fulton, Illinois, USA

Living In: Bremerton, Washington, USA

Reviewed: Apr. 3, 2010

Yummy!

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5 users found this review helpful

Reviewer:

Paula

Reviewed: Jan. 10, 2010

I was very worried about the "no oil" in this recipe. I was very tempted to put some in. I am sooooo glad I didn't.My 4 young children and my somewhat picky husband (though you wouldn't be able to tell by looking at him)loved this dressing. I used my own regular coleslaw ingredients, and just used the dressing though, sorry for those of you that don't like the reviews on a changed recipe. Can't wait to eat the rest for lunch, yummo! Resist the temptation to add the oil.

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8 users found this review helpful

Reviewer:

anharelva

Cooking Level: Expert

Living In: Cookstown, Ontario, Canada

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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6 users found this review helpful