Comments on: not your mama’s coleslaw

By: Nom

Nom — Thu, 01 Dec 2011 15:08:01 +0000

I love it and overeat it. I like to add maple walnuts.

By: Meg

Meg — Wed, 09 Nov 2011 13:04:55 +0000

I stumbled on this recipe today, and made it as a side for tonight’s dinner (cutting way back to about a quarter of the recipe). Just to say, it was GREAT!! So glad there are leftovers for tomorrow’s lunch!

By: Natalie @ Chocolate and Chiles

Natalie @ Chocolate and Chiles — Mon, 29 Aug 2011 00:21:36 +0000

Yummy! Made this with tacos and was sooooo delicious. Perfect foil for spicy pork tacos!

By: Tulin

Tulin — Sun, 20 Feb 2011 04:17:03 +0000

This was so good I had to hold myself back from licking the bowl. Made a half-recipe and still plenty for a couple lunches! Thanks for all the wonderful recipes, Deb – I’ve loved the ones I’ve made!

By: Michele

Michele — Wed, 16 Feb 2011 00:56:02 +0000

I just made this today and it has to be the best cole slaw I’ve ever had! oh… I did make my own mayo for the first time. It was a good day. Thanks!

By: Hagar Berlin

Hagar Berlin — Mon, 14 Feb 2011 23:06:03 +0000

I made this for the superbowl. It was to die for!

By: deb

deb — Fri, 17 Sep 2010 19:08:49 +0000

Melanie — Generally, a coarse mustard.

By: Melanie

Melanie — Wed, 15 Sep 2010 19:39:07 +0000

What is whole grain mustard? Is it sold in a jar like the dijon, or does it come in a different form? I tried this recipe without it and it was so awesome! I didn’t think I would like coleslaw that much!

By: Dancer who eats

Dancer who eats — Tue, 27 Jul 2010 20:49:13 +0000

I love this salad. It forced me to use the slicing blade and grater my food processor comes with…. I am a changed woman…

I didn’t use all the dressing and I love the tang the mustard adds….

By: Liz D.

Liz D. — Sun, 18 Jul 2010 03:56:14 +0000

Well, Deb, I promised I would let you know if I was converted, and by God, I think I am. I used this recipe as my base, and made the dressing exactly. I subbed red onions for the carrots (based on what I had on hand) and used only Napa cabbage (again, that on-hand thing) and did everything else the same. Oh my. It was crisp, tangy, creamy, and dare I say – refreshing! I actually looked forward to eating it again and again until it was gone. I kept the dressing separate from the veggies until time to eat and the whole thing kept for a week, absolutely as perfect as the day I mixed it all up. You have changed me, Deb. In a good way.