Reviewed: Nov. 8, 2008

This recipe is outstanding! Definitely better the next day. Only thing i changed was spenda instead of sugar and celery seed instead of celery.Thank you for great recipe.

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Marie B

	Cooking Level: Expert Home Town: Chicago, Illinois, USA Living In: Dekalb, Illinois, USA
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Reviewed: Oct. 24, 2008

Excellent recipe! Try putting it on steamed hotdogs...Mmmmmmm!! Delicious! I served it at a Montreal themed party and I couldn't make enough copies of the recipe. My Dad loves it and makes it regularly. I did one batch with less sugar as well and that tasted great too. My dad adds a little dill - very tasty!

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Melanie


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Reviewed: Oct. 12, 2008

This slaw is awesome.Personally, I like it the same day or next day. A word of caution if you use the tri-colored pre- packaged slaw. It will turn a very unappealing color from the purple cabbage the longer it sits. I also like to add crushed peanuts or cashews on top.

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Sheri

	Cooking Level: Expert Home Town: Minneapolis, Minnesota, USA Living In: Visalia, California, USA
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Reviewed: Sep. 25, 2008

I followed the recipe exactly the way it explained, and as stated as the others, it tastes way better, the next day, or even the third and fourth day. great recipe. very healthy, and will try it with brown sugar next time.

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JaneMan

	Cooking Level: Intermediate Home Town: Chattanooga, Tennessee, USA
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Reviewed: Sep. 4, 2008

Unbelievably easy to make and very tasty. I took the advice of others and cut the dressing part in half. Still had lots of liquid though. Will definitely make this again.

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LB

	Cooking Level: Beginning Home Town: Temecula, California, USA Living In: Riverside, California, USA
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Reviewed: Aug. 31, 2008

This is the best coleslaw I have ever had and made. I made for our housewarming party. It was such a big hit. Thank you Angie and Angie's Dad!

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Laddavan


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Reviewed: Aug. 30, 2008

This recipe makes way to muck sauce. I cut it in half and still had more then enough. Great flavor!

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MrsJordan07

	Cooking Level: Intermediate Home Town: Hayward, California, USA Living In: Evans, Colorado, USA
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Reviewed: Aug. 23, 2008

This recipe was just too tart and tangy. Even after letting it sit in the fridge for a few days, it still tasted bad. For a real good slaw recipe, try the one from "Cooking for Real" on the Food Network - that recipe is the perfect mix of tangy with a little sweet and spice.

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ECTWO

	Cooking Level: Intermediate Home Town: Cocoa Beach, Florida, USA Living In: Atlanta, Georgia, USA
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Reviewed: Aug. 3, 2008

This is the best coleslaw I've ever had. It's a nice change from the mayo kind - I think it's even better. As others suggested, I halved the sauce mix and sugar. I didn't have any celery and added 1 tsp celery seed instead. I sampled some right after I made it and couldn't stop nibbling. I made it to go with the pulled bbq pork sandwich for dinner the next night. I'm sure I won't have any left over to test the "melding" theory. Thanks!

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MARATHONMOMM


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Reviewed: Jul. 30, 2008

If anyone liks coleslaw, they love this! It's a hit wherever I take it. I do add more coleslaw though, since the oil/vinegar seems to 'cook down' the cabbage.

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NALHOME

	Cooking Level: Intermediate Home Town: Butler, Pennsylvania, USA Living In: Fairfax, Virginia, USA
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Reviewed: Jul. 27, 2008

I made this two days ago (to let the flavors meld together) for a BBQ that I had last night and everyone loved it. I used broccoli slaw and mixed it with some shredded cabbage. I also cut back a tad on the oil but you wouldn't even miss it since the cabbage kind of pickles in the dressing if you make it a couple days in advance.

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Mia

	Cooking Level: Expert
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Reviewed: Jul. 25, 2008

I wish I could give it 6 stars! I cook for 12 people every night at a whitewater rafting outpost, so cheap and easy is what I look for. I've made it 6 hours before serving and 15 minutes before serving. Both tasted great! The guys ask for it EVERY week. This will be week 5...I use 1 package of shredded cabbage and 1 package of shredded carrots. See, I told you it was all about quick! Thanks for the recipe!!!

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cascadechef


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Reviewed: Jul. 14, 2008

This coleslaw was a hit at our 4th of July party. My husband loved it so much that he actually ate the left overs and he never does that. It was also super easy to make and tastes healthier than the mayo version of coleslaw. A fresh addition to a summer meal.

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Dev

	Cooking Level: Beginning
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Reviewed: Jul. 12, 2008

I was looking for a lower fat alternative to mayo based coleslaw and came across this one. My family doesn't want any other now! This is fantastic. I did let the dressing cool as I was concerned about wilting...maybe needlessly. There is alot of water and even that did not make the salad mushy. This cole slaw stayed crisp for days! (4) until we finished it.

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apronhanger


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Reviewed: Jul. 11, 2008

Absolutely delicious. If you are going to be eating this over the period of a few days, I would add the dressing as you go to keep the cabbage nice and crunchy.

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jg


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Reviewed: Jul. 4, 2008

Wonderful balance of salt and sweet. A bit too much liquid in the final coleslaw. I would cut back on a bit next time.

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Heather


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Reviewed: Jun. 30, 2008

Super duper this is the best coleslaw in the world. Very easy to make, and it is healthier then regular coleslaw. It has a very light fresh, and hearty taste to it. Goes great with B

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