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Vegetable Coleslaw Recipe

Vegetable Coleslaw

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (41)

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Average Rating:

Total Reviews: 41

Showing 11-20 of 41

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  • on May 15, 2010

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    I made coleslaw for the first time today and it came out fantastic! I added diced granny smith apple and almond slivers, and went easy on the mayo. The end result was a colorful, crunchy, flavorful and delicious coleslaw! I don't have a food processor, so I grated the cabbage using the largest slicer on my box grater, and it turned out perfect.
    Definitely give this one a try, you won't be disappointed.

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  • on April 03, 2010

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    When I make coleslaw I make half with Ina's recipe and the other half I make with Neely's Sweet & Spicy coleslaw. Hubby doesn't like it that spicy and he was never a fan of coleslaw until I made Ina's for him. I do add onion and a little sugar. I love that it keeps forever in the frig, can have it on hand all week. One time I even added a spoonful of horseradish to kick it up and my husband loved it too.

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  • on February 15, 2010

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    I usually love all things Ina, but this was a little disappointing. While it wasn't terrible, it wasn't quite what I was expecting. The flavor was a little sharp and too salty.... maybe the celery salt or the vinegar... not sure. Reminded me more of a cabbage salad than a traditional coleslaw. Probably won't make this again.

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  • on August 30, 2009

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    This was the first cole slaw I've ever made and it was so easy to make and tastes wonderful! The whole family loved it!

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  • on August 10, 2009

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    Have made this recipe several times...always delicious!
    I now use coarse ground dijon and like to add a granny smith apple & raisins for a little sweetness. Big hit!!

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  • on August 09, 2009

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    I thought I had tasted the ultimate cole slaw recipe (Bobby Flay's, until I tried this. It's even better when you let it refrigerate overnight, and the veggies become more tender. The recipe is more savory and flavorful, and the vegetables are delicious. Thank you Ina!!!

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  • on July 29, 2009

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    This was really easy to make. The only things I will do in the future are to cut the cabbage by hand, as I found my processor didn't really do a good job cutting the way it should have. I think I will also cut back on the amount of red cabbage, as it turned the salad really pink! The flavor was fabulous, and I enjoyed it with lunch for a few days, as it made a large amount.
    Ina, you never disappoint me, and this is no exception!

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  • on July 02, 2009

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    I didn't like this at all, definitely leave out the celery salt, and add lemon juice and more sugar

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  • on August 31, 2008

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    I made a few changes to the dressing: I use 1 cup mayo, 1/2 cup lowfat yogurt. I also only use 1/2 tsp celery seed, as I find the flavor a bit overpowering. I used 3 TBSP dijon and 1 TBSP country style dijon for some texture.

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  • on May 27, 2008

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    I've just made this for our dinner and it's perfect. My food processor didn't shred the cabbage thin enough so had to grate it but this worked fine.

    It's such a nice flavour and I will definitely be making it again!

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