3 Reviews of Coleslaw With Grapes, Crunchy Apple Chips and Almonds

From: TJW

On Jun 29, 2005

My wife and I both liked this a lot. We liked it even better the next day. Next time, I may blanch the cabbage first as I like it not so crispy when I eat cole slaw.

From: Donna Matthews

On Jul 23, 2005

This is a nice alternative to an ordinary cole slaw. I would say it has a somewhat exotic flavor. For our taste, I will slightly reduce the cardamom next time. I could not find apple chips in the store, so I baked some dried apple rings in a slow oven to dry them out (although they did not crisp up until they cooled). The slaw wilts over time, so you can choose how crisp your salad will be by how far ahead you make it.

From: Cookgirl

On Jul 28, 2005

For more balance of color, next time I'll use red seedless grapes, not green, and a little bit of red cabbage. I would like to try the salad dressing alone on mixed greens sometime, too. Loved the combination of flavors. Used your dried apple recipe to make the chips. Thanks for sharing. cg