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Rene's Coleslaw Recipe

Rene's Coleslaw

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Average Rating:

Total Reviews: 158

Showing 41-50 of 158

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  • on February 16, 2010

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    I made this coleslaw last night (2-15-10 and it was so delicious. I used Dole brand classic coleslaw because that's all I could find. It was so flavorful and just the right amount of dressing on it. Definitely a keeper, I am making it again next week. Everyone loved it. I used the coleslaw as a side to my orange chicken over white rice. Thanks Paula!!!

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  • on January 14, 2010

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    I have been making this coleslaw recipe for over two years and always make sure I have copies for everyone to take home with them. I've used just about every dried fruit available depending on the main dish. It never fails! It's the easiest dish to double, triple or make smaller (like you can't finish the leftovers?. My only suggestion in the reviews I've read - DON'T ADD THE DRESSING TILL JUST BEFORE SERVING!!!! It's the crunch and the tang of the sweet and the bite that makes it truly special - don't spoil it by letting it get soppy. Love ya Paula

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  • on January 07, 2010

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    I used this recipe with the following exception: left out the bell pepper (I had them in another part of the meal and didn't want to overdo it, used dried cherries and blueberries instead of cranberries and I mixed my own honey mustard (1 tblsp mayo, 1 tblsp mustard, 1 tablsp honey. Oh, I also used mostly red cabbage and a little bit of green. I loved the combo of flavors. The scallions are an excellent flavor push and the almonds add just the right crunch. The recipe makes quite a bit and I've been eating it as leftovers every day because it has such a great flavor.

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  • on December 13, 2009

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    This cole slaw recipe has been my "go-to" default dish when asked to bring something to a covered-dish lunch/picnic/dinner. EVERY TIME the entire bowl, no matter how much I take, is cleaned out!!
    Since I live mostly in France, this includes an audience of French friends who corner me and slyly ask for the recipe (I think French women normally don't like to share THEIR best recipes--THEIR secret.
    Never hesitate to make and take this tangy, delighful summer salad.

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  • on December 07, 2009

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    I made this coleslaw with one minor change - I substituted a purple onion for the green onions. Wonderful! Since Paula made this coleslaw as a side dish for her mustard/thyme catfish and black-eyed pea fritters, I did too. It was one of the best meals I have had in a long time! Definitely - this will end up being one of our family favorties. Also, it was VERY easy and quick! Suggestion: Make this coleslaw the night before, since you are supposed to marinate the catfish overnight anyway, and you can come home from work and have dinner on the table in 20 minutes or less!

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  • on November 21, 2009

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    I made this without making any changes and it turned out as good as the rave reviews are saying. And it's beautiful to look at, all that green punctuated with red cranberries: a Christmas delight!

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  • on November 02, 2009

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    This is a enjoyable slaw without the predictable heavy vinegar after taste. I strayed from the recipe. Added appx. 2 teaspoons of sushi vinegar because 1 that's what I had in my pantry 2 its a little sweeter than distilled vinegar and 3 I wanted something to soften the cabbage just a tad. I skipped the bell peppers and added one shredded carrot for color and texture. I didn't toast the almonds; just added the sliver almonds straight from the little pouch I bought at the grocers. With the dressing, I used only 1 teaspoon relish. I didn't measure cranberries and almonds- I added them until quantity provided color and visibility.
    I scooped 1 tablespoon of mayo dressing and then tossed slaw; then repeated to ensure the dressing lightly coated the slaw. I purposely did not want a lot of dressing on slaw. After all of the slaw softly coated, I poured 1 tsp of sushi vinegar and then mixed slaw. Then poured 2nd tsp of sushi vinegar - this ensured vinegar disbursed over entire slaw.
    This coleslaw was a hit. The next day, the slaw still had a crispy bite.

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  • on October 25, 2009

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    Have made this twice now. Perfect each time. I've used the bagged regular coleslaw mix (not the fine shredded because I like the extra bits of carrots and purple cabbage. Works great! I let the dressing 'marry' as directed but add it to the veggies a couple of hours before serving. It stays crisp and delicious...even the next day! (and I hate soupy coleslaws. Thank you Ms Paula.

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  • on October 03, 2009

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    This was delicious. I always change the recipes around and only use the concept, but with this one I didn't have to change anything. It was perfect the way Paula made it! Delicious! Got tons of complements from my guests! Highly recommend trying this out. Add a little less mayo and more mustard if you don't like mayo too much.

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  • on October 02, 2009

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    I was helping with dinner for the Ronald McDonald House, The menu was BBQ, Mac and Cheese. I made your cole slaw and it was a hit! I was happy to think those folks got something so delicious. I will make it again.

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