Reviewed: May 21, 2012

Everyone raved about this I crushed real pineapple and then drained it and added it. I also added one thinly sliced vidalia onion - amazing and now my only coleslaw dish. Excellent served with ribs!

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Reviewer:

arnandlor

Cooking Level: Intermediate

Home Town: Orangeville, Ontario, Canada

Reviewed: Apr. 13, 2012

This has an intense flavor . It,s like your tongue is trying to do the mambo

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Reviewer:

Chef Ken

Reviewed: Jan. 7, 2012

As written, this recipe is just okay. Like other reviewers mentioned, it is definitely missing something. I added a splash of vinegar and that brightened it up a bit. I like the idea of the pineapple to sweeten the slaw, but it just feels like it needs...more.

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Reviewer:

teensie3

Cooking Level: Intermediate

Home Town: Crystal Lake, Illinois, USA

Living In: San Pedro, California, USA

Reviewed: Jan. 6, 2012

I combine this with the Hawaiian Coleslaw recipe and made a modified version for my Luau themed 30th birthday party. I also added a can of mandarin oranges, drained along with 1/4 tsp ginger. Overall it was pretty good, and went well with the theme, but I think it could have used more flavor so next time I would play around with the measurements.

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Reviewer:

Jaay

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

Reviewed: Nov. 30, 2011

Good, but needs a little doctoring up. We added raisins and sliced almonds the first round. The next we plan on adding some apple cider vinegar, and maybe some crasins.

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Reviewer:

Teah

Cooking Level: Intermediate

Reviewed: Jul. 19, 2011

Found this recipe after having a coleslaw at a restaurant that we loved - the chef gave us his recipe, without any quantities, just the ingredients- he did not know how to scale it down from the jumbo size can/5 heads cabbage, etc. The only difference was that he added white vinegar & sugar. Perhaps this is what was "missing" for some reviewers. I made it with the vinegar and it was very similar to the one we had at the restaurant.... I always make coleslaw ahead of time, let it chill then taste test to see if it needs any sweetening or any tang from more vinegar.

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Reviewer:

K J Wilson

Cooking Level: Intermediate

Home Town: Fremont, California, USA

Living In: Napa, California, USA

Reviewed: Jun. 27, 2011

would it be possible to post these reviews with the most current on the recipe page instead of reading an 8 year old review first - go from most current to oldest Too much salt - it just draws the water out of the cabbage and makes it mushy and runny

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3 users found this review helpful