My sister-in-law went crazy over this coleslaw when I made it once and has tried to duplicate it many times. She follows the same recipe, but insists that mine is always better. I finally figured out that the reason her slaw isn't as flavorful is because she uses the prepackaged cabbage/carrot mix from the store, whereas I actually take the time to shred it all fresh. By the time I'm done making mine, the "sauce" is actually tinted orange from the juice of my finely shredded carrots. Hers is always pure white. I also believe that freshly cut cabbage is far more moist and flavorful than the packaged stuff.
I admit that I had to read an online tutorial about how to properly shred cabbage (Google search: "Five Reasons to Shred Cabbage with a Knife, and How To Do It" to find the article I read) but it turned out to be quite easy and I've done it many times since. I've HAD to since everyone in the family keeps demanding I make it! I also like things extra tangy so I usually up the ACV to 1/3 cup, though I'm not positive it makes a noticeable difference.
Was this review helpful?
2 users found this review helpful
My sister-in-law went crazy over this coleslaw when I made it once and has tried to duplicate...