Cilantro Slaw

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1/2 cup of milk!!!!!!!!!!!!!!!!!!!!!! Not 2 1/2. What an unfortunate misprint. I made it with the right amount and it's delicious. Added a little extra cayenne, but that's just how I roll!

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Excellent.. Used 1/2cup extra mayo to thicken more vinegar (favorite part and added celery salt..... Mmmm good!

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I liked the ingredients in this coleslaw recipe, but the cabbage looked like it was swimming in milk, which it was. Next time, I will follow what some of the other reviews say and use A LOT less liquid. Maybe Ree just has HUGE heads of cabbage or something. Otherwise, the flavor was yummy.

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I love the cilantro! Decreasing the liquid helps tremendously.

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I followed the tip below and it turned out great.... I don't even really like cole slaw as a general rule.

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I wanted to make this recipe but was dismayed by the negative reviews. I crosschecked with the Pioneer Woman website recipe, which calls for 1/2 cup of milk.

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What a disappointment. The dressing was so thin!! I even went back and double-checked the ingredients. It made for a bland slaw...mostly cabbage in a milk-bath. I will say I liked the cilantro in the slaw. Gave an interesting flavor. But I'll use my bottled dressing next time.

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My husband and I watched this episode - mouths watering the whole time. I went immediately afterwards to buy a few ingredients to make the, spicy pop pulled pork, the au gratin potatoes, cilantro slaw and flat apple pie. I tried the slaw, I love the idea of cilanto in the mix! However, I was not a fan of the dressing, this will need some playing with.....Perhaps I'm used to more vinegary type. But I loved the cilantro and cayene pepper mmmmmmmmmmm

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I've been waiting decades for the perfect cole slaw dressing recipe, just like my mother's who never wrote hers down. This recipe is exactly what I've been trying (unsuccessfully to make ever since -- except that I added one grated carrot for a tri-color effect. I prefer a ratio of more green cabbage to red cabbage. I like my cole slaw sweeter, restaurant-style, so I tripled the sugar, which then called for twice as much vinegar to balance it out. I thought it would be too much cayenne, but I was wrong because this amount of cayenne helps to offset raw cabbage'es natural bitterness perfectly.