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Here’s how the rating system works:
= Didn't care for the recipe much, 
= Loved this recipe
| Coleslaw Recipe courtesy Alton Brown Show: Good Eats Episode: Salad Daze II: The Long Arm of the Slaw Overall User Rating:  |
Not my style
08/04/2007 at 08:53pm
User: Cory from Richardson, TX User Rating:
Makes a lot. And because two 1/2 heads of cabbage are needed, it's tempting to double the recipe -- which I unfortunately did. But there's no way any family would want to eat that much cole slaw. It is tangy and the mustard powder makes it taste a bit horseradishy. But overall the sauce is pretty weak overall and there's not that much of it. I will see if it's better after 24 hours as others have suggested. But, I'd probably choose another recipe next time.
Too salty
06/22/2005 at 04:56pm
User: SCOTT from Holland, MA User Rating:
I followed the directions but it came out too salty. However, after sitting overnight it was much better. I would make it again but modify slightly.
Mom's
06/16/2005 at 09:42am
User: Arthur from Yarmouth Port, MA User Rating:
My mother was German and this slaw is very close to her's...thanks.
Tasty.
06/01/2004 at 03:25pm
User: Anonymous User Rating:
This coleslaw is a good recipe, but not one for when you are short on time. Also, I'd like to mention that Andy says that the recipe calls for two heads of lettuce. It doesn't. But anyway, I think this is a good recipe for coleslaw.=)
Bland and Strong Cabbage Flavor
05/31/2004 at 01:14am
User: ANDY from Lincoln, NE User Rating:
Had to triple the amount of dressing to cover the two heads of cabbage called for. Even then, it was fair immediately and still far from spectacular after a day in the fridge. There was definitely a strong cabbage flavor (dressing is very mild, except for the kick that comes from the pepper and mustard poweder). I think there are better cole slaw recipes out there...
Coleslaw for those who hate coleslaw
05/09/2004 at 12:41pm
User: Anonymous User Rating:
I just made this for a family gathering, and everyone really enjoyed it. Most slaws are so sweet and gooey, that it turns many people of. This slaw is nice and crisp, with a real tang to it. . . Very Good Eats!
Not too bad,,,
04/16/2005 at 11:27pm
User: JASON from Anchorage, AK User Rating:
This recipe is definitely different fare for coleslaw. It does take a lot more time to make but the extra wait is worth it. Be extra careful salting the cabbage - too much and you'll turn the coleslaw into a salt block (I speak from experience). Also, a tablespoon of sugar in the sauce adds a touch of sweetness to the slaw, but not so much as to be overpowering (for those who prefer a slightly sweeter slaw). Plan ahead and this will be a welcome addition to any meal.
Not Sure What I Did Wrong
04/04/2006 at 08:26am
User: G from ABC, CT User Rating:
The addition of the salt in the early steps definitely draws the water out of the cabbage but even after very thorough rinsing, the cole slaw was very salty. The slaw's saltiness was not unbearable, but it was salty enough were I don't think I'd make it again. Admittedly, I may have used too much but there's really no measurement guidelines in the recipe.
Yummy Yummy too my Tummy
04/03/2008 at 08:21pm
User: Anonymous User Rating:
Loved this Coleslaw. and most of Alton's Recipes too
yummy
03/30/2008 at 12:07am
User: Nichole from Corralitos, CA User Rating:
I did not let the cabbage sit for the 3 hours because I like it crunchy. I made the coleslaw and let it sit overnight in the refridgerator and it was delicious the next day.
1 coleclaw
03/24/2006 at 08:52am
User: Anonymous User Rating:
It is crisp and tangy good