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Cole Slaw Recipe

Cole Slaw

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (42)

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Average Rating:

Total Reviews: 42

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  • on July 21, 2011

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    Wow, this is good cole slaw. The only way I like cole slaw is on pulled pork bbq sandwiches and I decided to make this recipe while my pork was roasting for dinner. Not only was it perfect on the sandwiches, I had a side of cole slaw, something I've never done before. It's so tangy and tart. I wanted more later, and would have had some if it wasn't pushing midnight when I had the craving. Highly recommend this recipe. I didn't have celery seed & did not use the red chili but it was still fantastic. Not too sweet, not overly mayonnaisey (though I did cut a tiny bit of mayo and pumped up the apple cider vinegar.

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  • on July 04, 2011

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    Excellent cole slaw recipe! I took the other reviewers advise and used less mayonaise. It gave it a great consistency, not too soupy or sweet. Thanks Sonoma for the advise.

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  • on July 03, 2011

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    Better when chilled overnight in refrigerator

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  • on June 30, 2011

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    This is the best Cole Slaw EVER!!!!!!!!!!!!!!!!!!!!!

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  • on July 23, 2010

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    This coleslaw had a very straight foreward taste and it was just too sweet. Even possibly a bit creamy containing so much mayonaise. Tyler florence, thatnkyou for a good basic coleslaw to work off of, but this recipe does not stand on its own.

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  • on June 13, 2010

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    I don't normally like coleslaw but I followed the recipe exsactly and it turned out amazing. I loved the onion and mustard flavors, and the spice was perfect. Defiantly recommend to bring it to your next bbq.

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  • on March 20, 2010

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    I used this recipe to make slaw instead of boiled cabbage for St. Patty's Day. We LOVED it. Whole house loved it so much I had to make it again the next day because there were no leftovers! Thanks Tyler! It's got great flavor and a kick with the hot sauce. The 3rd day of leftovers I made croissants with cold corned beef slices, cold yukon potato slices, and this cole slaw on top - was still just as fantastic. YUM!

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  • on March 04, 2010

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    Great recipe.

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  • on February 21, 2010

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    This is absolutely, without a doubt the best coleslaw I have
    ever had the pleasure of allowing everyone to think is my own recipe!

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  • on February 06, 2010

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    This is a very easy and fast slaw recipe. I like that it uses the lemon, Dijon and cider vinegar it brings a nice brightness to the slaw which is needed to combat the heavy nature of the mayo. I recommend using an olive-oil hybrid mayo to cut some calories and make the dish less heavy... I don't recommend using miracle whip or something fat free because you get that awful sour taste that clashes with the vinegar, Dijon and lemon.

    Additionally this recipe makes LOTS of slaw so be warned do NOT double it unless you are planning on feeding 20 people, seriously. The recipe says it makes 12 servings, that's no joke and they aren't 12 baby servings. I made this to top pulled pork sandwiches for a group of 10 drunk, hungry guys while we were watching UFC 109 and there was plenty to go around. Initially I was worried there wouldn't be enough but once I was done chopping the cabbage and other veggies I had filled a one gallon zip lock to the brim. Also when I mixed the sauce I was worried it wouldn't be enough to coat all those veggies, WRONG AGAIN, it is the perfect amount.

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