Perfectly Crunchy Slaw

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This recipe was terrible. A waste of time and ingredients. I tried it on family and neighbors and everyone agreed, so it wasn't me. Did anyone taste this before you put in on the recipe list???

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My husband and I both disliked this dish. I followed the recipe exactly and hand shredded everything (as opposed to using the food processor. It doesn't matter how you shred or grate these vegetable because once you pour on the dressing (which is already watery because of the regular yogurtthe cabbage is going to release water. My husband and I both prefer vinegar based slaws and really dislike creamy slaws, so maybe that's why we didn't like this recipe. I thought I'd try it though because I like cooking with yogurt and not with mayo. I also thought the overwhelming flavor in this slaw was the fennel. I LOVE fennel, but it overpowered everything else in this dish.

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very crunchy and very good!!!!!

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I love this recipe. I think it taste great and it looks so beautiful with all of the colors. I didn't have any pine nuts so I used chopped smoked almonds. It makes a great spring/summer side dish.

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First, for those who "dissed" the recipe because using the grating blade on your food processor produced the wrong texture for veggies, note the recipe calls for shredding. Not the same as grating. Shredding the cabbages is the ticket. Second, we found this to be a creative, flavorful combo of veggies for a raw salad. Raisins work instead of dried cranberries if cranberries aren't your thing. (Think carrot raisin slaw. And you can change up the dressing a bit to use Greek styled yogurt instead of just plain yogurt (Greek styled with make the dressing thicker but also more calorie dense or use a mayo basied dressing (we dislike mayo in our Italian heritage household so seldom use it or even a light, sweetish, lemon vinaigrette works on this. We liked pistachios better than pignolias as the nut choice. But overall, thumbs up for the recipe.

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This was a really fun way to eat coleslaw and a bit healthier : I put it on top of my veggie burger for extra crunch! Only think i might change would be less garlic...or maybe roast it first so it was so powerful

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I have access to a good market so I made the salad with the ingredients she specified. I should have read comments here first, because I made the mistake of using the grating disc on my cuisinart, which was apparently the culprit for the uber-watery salad. Next time I would try slicing everything thinly instead.

Pine nuts were an odd addition in my opinion. The flavor didn't go with the rest, it stood out in a bad way, and I often cook with them so I'm no stranger to the taste. It just didn't work. A wee bit too garlic-y as well -- maybe my two cloves were extra strong?

Meh. I don't think I'd make this one again. Very average.

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I loved the combination of vegetables. It's important to use the correct blade so it won't become mushy. I would use a sour cream, mayo, celery seed, vinegar, garlic, s&p, and a bit of honey dressing.

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iT MADE ME SICK AND I HAD TO THROW IT ALL OUT!!! WORSE THING SHE EVER MADE! SHE GETS NO STARS FOR THIS ONE!!!! I THINK IT WAS IN THE DRESSING. IT REALLY STINKS!

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Tried my food processor for the first time on this recipe and wish I could make this slaw as fast as Giada does. However, it turned out great and very tasty. Even though I used Greek yogurt which is thicker than regular plain yogurt, next time I will decrease the quantity to one cup so the sauce wouldn't be quite so runny. It was also the first time I used fennel and Belgian endive which add a good flavor. I decided to use honey instead of maple syrup to make it more figure riendly. Will make again.