Coleslaw

From: Kristy D.

On Oct 4, 2009

This is a very good coleslaw recipe. I am used to only making the "creamy" kind and this was a pleasant change. I used only 1 medium green cabbage and the dressing was just the right amount. Thanks for sharing!

From: RECIPE ADDICT

On Sep 19, 2009

Very good! In the past I have also had trouble with the purple cabbage coloring the whole cole slaw so this time after I got all of the purple cabbage chopped up I put it in a colander and rinsed it real good, the water was really purple that came off of it, just a tip that might help.

From: Cindy Lynn

On Mar 20, 2003

The combination of the mayonnaise and the apple cider vinegar makes this cole slaw almost a cross between a creamy slaw and a vinegrette slaw, both of which we enjoy. I've avoided using red cabbage in slaws ever since years ago when I made a slaw that the color bled out of turning it into an unappetizing 'pink', so I was a little leary about this one. I saw some raving comments on the boards about it and decided I would try it anyway as I had a small head of red cabbage that I needed to use. My family really enjoyed it, with the exception of the youngest 'picky eater' who wouldn't even try it--so she doesn't get to have any say in the rating. We ate this for dinner after having stood for about 3-4 hours and thought it would benefit from sitting longer. We were right as the following day, the flavors had melded beautifully and I didn't have an unappealing 'pink' slaw...yippee! Thank you for sharing this recipe chia!

From: SmrJunior

On Sep 30, 2003

This has to be one of the best cole slaw recipes I've ever eaten. My mother even asked for the recipe (a real rarity)!