Coleslaw

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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.

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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.

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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.

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It is crisp and tangy good

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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.

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My mother was German and this slaw is very close to her's...thanks.

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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.

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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.=

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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...

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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!