Vegetable Coleslaw

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Good and easy recipe. To cut down on the fat and calories, I left out the mayo. It made a delicious vinegar slaw!

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I made this recipe for Labor Day family Rib Cook Off. It was very tasty, not too sweet, not too tangy. Perfect flavor! Thanks, Ina.

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This was the BEST cole slaw dressing I'v ever made. However, the recipe as stated makes way too much dressing for the amount of cabbage/carrots in the recipe. I used a half of a very large head of cabbage and about a quarter of a large head of red cabbage. I used pre-shredded carrots, about 2 cups worth. For this amount of vegetables, I cut the dressing ingredients in half and it was perfect.

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This was very good and so colorful. I did cut way down on the dressing...only used half of what the recipe called for and it was plenty.

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Perfect. This is very, very similar to my families traditional (southern coleslaw (we wouldn't use dijon, instead, we'd use yellow mustard and about half the amount called for. This makes a lot of 'sauce' for the coleslaw, so either feel free to reduce that amount by half, or bump up the slaw component. I was making a lot for a crowd, so I took the easy way out and bought a sack of preshredded cabbage mix (red cabbage, green cabbage & carrots. Really good slaw.

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Texture and flavor ...terrific...if you enjoy cabbage!
By accident, went to local grocery store and they did not have red cabbage. Decided to use SAVOY.
Texture and gentle flavor...dressing as described...was enjoyed by all!
Enjoy
Annie , Fremont , CA