Red Cabbage Slaw

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Sounds like a fantastic dish,can't wait to try it.

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I served this with pork for Easter dinner and everyone asked for the recipe. The only problem was that everyone wanted to take the leftovers home so we only had enough for lunch the next day. I'm serving this again for out of town guests next week. It's my new 'go to' side dish.

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WOW!! Hurray! I grew up eating and loving tradional slaw. Unforntuately, As an adult, my family detested every version we tried. This recipe was a huge hit. There was not a sliver of cabbage left. It has a wonderful citrus flavor and is not "too sweet". I wouldn't change a thing. This is sure to be a recipe that will get handed down.

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I wasn't much of a red cabbage eater until a few months before trying this recipe, so my tastebuds were still warming up to the idea. This recipe changed my view of red cabbage forever, and now I eat it whenever it is served - even though the flavors are not necessarily the same as those in this recipe.

The slaw is DELICIOUS. Crisp, fresh, full of yummy flavors, easy to make, and it goes great with many things. The first time I made it I was using it on homemade shrimp tacos (I think but I ended up eating it plain the rest of the week because it was just that good. I'd recommend this recipe on the grounds that it is easy, fun, healthy, and nutritious.

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My husband and I grilled turkey burgers and put the slaw on top. It was fabulous!

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This was great with Fish Tacos, instead of using the honey however.....my "honey" and I are on a diet so we used Splenda instead, and we both loved it. Keep tasting it as you can add some Franks Red Hot with Lime for some kick!

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I prepared my cabbage exactly as described by the recipe. It's fine. I'm not sure I like it any better than plain unadorned red cabbage though.

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I made this slaw twice thinking maybe the first time I used old cabbage or may not have done something right, but it wasn't any better the second time either. It was just okay. I thought the slaw dressing was somewhat bitter and like other reviewers found that the dressing was not absorbed well by the cabbage. It wasn't terrible but I won't try it again.

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turned out delightful but the person who had recipe failure probably used old cabbage, a thing that is easy if bought from a supermarket. Markets just remove the outer leaves as the core ages, it loses its ability to absorb. I made this as written with the sole addition of a little sesame oil.

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With a large amount of cabbage to use, and having already made the classic cabbage-and-apples recipes, I was looking for some different flavors to season red cabbage with - this recipe hit the spot. I paired the dish with an "arroz verde" (white rice, cilantro, and lime juice and mixed the rice into the cabbage. It was tasty both served cold (same-day prepared and reheated, although the next day it was a bit more smelly - so be careful if you heat it at the office. :