Bow Tie Cabbage Salad Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 20, 2011
I think the end product is only 2 stars, but I gave the recipe a 3rd for originality. I made this almost exactly as written. I added a little chopped green garlic, and substituted non-fat Greek yogurt for the sour cream. Still, I thought the end product was very bland, but I couldn't think of what to add that would compliment the flavors. Maybe green olives? The other negative is that after a day in the fridge, the cheese and pasta were totally mushy and it was so unappetizing I ended up tossing the leftovers.
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Reviewed: Oct. 2, 2010
I really liked this. I used fat-free evaporated milk and extra green onion. The cheese was a delicious addition
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Photo by Maureen

Cooking Level: Intermediate

Reviewed: Aug. 18, 2008
What an adaptable recipe! It would be so easy to throw in extra veggies, olives, etc. I wasn't sure how the dressing would come together as the ingredients were a bit different, but this came out a lot better than I thought it would! I think I'll even make the dressing again to use on a tossed green salad.
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Photo by Jenny

Cooking Level: Intermediate

Home Town: Langley, Washington, USA
Living In: Seattle, Washington, USA
Reviewed: May 18, 2008
What a great salad! Different than what you usually see. I will definitely make this for more gatherings. I made it as written - I just used Splenda for the sugar in the recipe. Next time I think I will add 1/2 cup more of the bowtie pasta. Thanks for the recipe - very good!!
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Cooking Level: Intermediate

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Reviewed: Feb. 27, 2008
Everyone I served loved this! Even those who don't like cole slaw. Great recipe!
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Reviewed: Dec. 19, 2007
This was delicious ! I made this for my work potluck. There were dozens of other salads, and mine was completely gone! It didn't seem like there was enough pasta (only 1/2 cups) but it was the perfect amount for the recipe. Very Good !
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Reviewed: Jun. 2, 2007
I made this exactly as printed. Everyone loved it. Brought it to a potluck and it was GONE! The dressing is the best part - very zippy. I will make again! Might be good with a little pineapple or raisins....
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Photo by JILLTOONS

Cooking Level: Expert

Living In: Tacoma, Washington, USA


 
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