In the PA Dutch version we simply don't use oil in the mix. Everything else is the same, except onions are optional. Thes rest of the dressing are measured to taste, depending on how "spicy" you like it. We generally don't measure. Try making it with just the vinegar, sugar, salt and pepper. You'll have a whole new taste experience from the other side of the country.
This comes close to a slaw they serve at our favorite Mexican restaurant. Mine came out a little dizzying to look at since all I had on hand was red cabbage and yellow bell peppers! It was really bright (and pretty). It's good. (I have tried using this dressing with packaged cole slaw mix and it doesn't turn out well at all it is limp instead of crisp.)
Like another person suggested I just used a bag of prepared cole slaw - this took the prep time down to less than five minutes and it was delicious! Thanks so much for a very easy and tasty recipe - I'll make this one again and again.
This is a delightful recipe - in ALL respects. It is so simple to make. It can (and should) be made ahead of time. It makes a beautiful presentation and the flavor is wonderful! I call it California Cabbage Salad, because people have a pre-conceived idea of what cole slaw is. When taking it to a pot luck, served side-by-side with traditional slaw, you'll get so many rave reviews! Thanks, Alex!
This slaw is great. A wonderful change from mayonaise based slaws. Will keep several weeks in fridge.
Very very good! The longer it sits the better. It was the perfect balance of sweet and sour. Great recipe!
Goes great on a bbq'd pork sandwich!
Served this with Jay's Jamaican Jerk Chicken and mashed sweet potatoes for a large group. It was a huge success! I made it the night before and let it soak in the marinade which is the way to go. Yum!
This recipe was good but a little too much oil. I cut the oil back by almost half the next time I made it and was much better.
