Reviewed: Aug. 18, 2012

I expected to like this much more than I actually did. I kept thinking the dressing would be better suited to a potato salad? Think I might try that, and will omit the peanuts. Thanks anyway!

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Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Jul. 5, 2011

I am in a CSA and needed to find a way to use up the season's red cabbage, kohlrabi, asian cabbage and celery. I used greek yogurt instead of sour cream and toasted pine nuts as I did not have peanuts in the house. I would drastically reduce the cayenne, I used 3/4 tsp and it was way too hot for my family.

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Reviewer:

trishmeister

Reviewed: May 28, 2010

The taste of the dressing is great! I had to omit the green onions and the peas tonight, so subbed with carrots. The coleslaw went from good to great with the addition of the peanuts!

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3 users found this review helpful

Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Feb. 14, 2009

If you like curry flavor you will really like this recipe. I used yogurt instead of sour cream to lessen the calories a bit, and used a mix of both dry and honey roasted peanuts for a little spicy/sweet combination. I also recommend drastically reducing the amount of cayenne unless you like things REALLY spicy. I highly recommend this as a side dish to jerk chicken.

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6 users found this review helpful

Reviewer:

MelanieW

Cooking Level: Intermediate

Home Town: Placerville, California, USA

Living In: San Francisco, California, USA

Reviewed: Nov. 10, 2008

Used this basic recipe but changed and added a few things. Nonfat plain yogurt instesd of sour cream, pine nuts instead of peanuts and added red grapes & broccoli. Also used hot curry along with the other spices. Turned out great!

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5 users found this review helpful

Reviewer:

julie s.

Reviewed: Jul. 5, 2007

Very tasty, but next time I will use the prepackaged coleslaw mix. The whole head of cabbage was a bit more thick. I heated the rest up the next day and added some chicken to it. Mixed it all together and served it on a bed of Jasmine rice. Adding coconut milk to the mix would probably improve the heated version too.

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3 users found this review helpful

Reviewer:

dbordier

Reviewed: Nov. 9, 2006

I recently made this for a pot luck dinner and it was a hit. This was a great recipe! However, I did make some changes. Instead of using peanuts, I used curry cashews, crushed then, I added some chopped apples (leave the skin on for color and extra fiber). It was a hit! I highly recommend this recipe. Yes, don't try it if you are not a fan of curry.

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9 users found this review helpful

Reviewer:

A Korean

Cooking Level: Beginning

Home Town: Ogdensburg, New York, USA

Living In: Montreal, Quebec, Canada

Reviewed: Feb. 23, 2006

I did not really like it. It was a little flat and too much curry. I added a lttle sugar and it helped some. I do not think I would make it again.

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Reviewer:

Margie

Reviewed: Jan. 18, 2006

Very good, quick & easy. I just used a bag of coleslaw mix (red & green cabbage + carrots) as well as the frozen peas, green onions & peanuts. My husband even had seconds (and he is not a coleslaw fan!) If you like asian flavors of curry & ginger I think you will enjoy this.

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11 users found this review helpful