Creamy Cole Slaw

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Loved it! I didn't have any dried mustard so I left it out and thought it was fine. Now, let's see if the rest of the family likes it!

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Its a great recipe if you take out the mustard completely, start with 1/2 cup of mayo (add the rest or smaller amounts later if preferredand have the onion be the last thing you put in the slaw and slowly add to taste!

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I love this one. Thank you Bobby Flay you are awesome as usual. To all those that didn't like this recipe, did you actually taste the dressing before applying it to the cabbage? You can make changes based on your personal taste. Recipes are merely guidelines of what one person likes techniques are what is important.

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Yuk, yuk, yuk. Sorry, love Bobby Flay but this is horrible! Should rename it to SPICY COLE SLAW. I meant to cut the mustard in half like prior posts suggested but in my haste I forgot and followed the recipe as he has it. The mustard completely ruined the dish and was so overpowering - it was so hot and even my husband who loves spicy foods thought it was awful. Cutting the mustard in half wouldn't be enough - it should be removed altogether! I had a party of about 20 people - 12 were willing to taste it and not one single person liked it. SORRY but skip the mustard or move on to a different recipe!!

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I agree with most of the others, the mustard ruined this dish and I was also disappointed with the results. It turned green after sitting in the bowl. After all the work involved this dish, it went into the garbage can : ( !!!

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My mother-law Glenna made THE best coleslaw .This is so good!

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Tangy and easy! I no salt needed. I subbed out the sour cream for non fat Greek yogurt & cut the mayo 25% with it to reduce the fat.

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Just made it, it's very tasty. I took the recommendation of others and cut back on the mustard to 1/4 tsp. Also, I was out of spanish onions so I used scallions. Can't wait for dinner.

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This is it. No changes.

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I've made this a couple times now and we've always enjoyed it. However, after reading the other reviews, I substantially reduced the dry mustard to "about" 1/2 teaspoon -- nowhere close to what the recipe calls for [at one tablespoon]. We liked this recipe before but reducing the dry mustard made a huge difference -- it's even better. Much, much better.