Easy to make with convenient, packaged coleslaw, in this version the creamy dressing with vinegar, sugar, and vegetable oil is close to what's served at popular fried chicken, burger, and fish restaurants.
We really liked this coleslaw. The bitter was just enough to offset the sweet. The only thing I would change would be to cut the amount of sauce in half. It was too much sauce for that much slaw. Read More
We really liked this coleslaw. The bitter was just enough to offset the sweet. The only thing I would change would be to cut the amount of sauce in half. It was too much sauce for that much slaw. Read More
My family thought this was very good, although sweet. I added lemon juice to kill the sweetness. Next time I'll adjust the sugar as I make it, so it's not as sweet. Served this with crab cakes and homemade french fries. Read More
The recipe's name is correct but the horseradish helps balance out the sweetness. I didn't use coleslaw mix just shredded the cabbage and carrots in the food processor and used "light" salad dressing and Splenda for the sugar. I liked it probably would cut back a little on the sugar/Splenda next time but wouldn't hesitate to make again. Thanks Rick for sharing your recipe. Read More
This is a good start, and makes a great slaw with a few modifications. 1) Nobody in my family likes it that sweet, and I cook for a diabetic, so I use one heaping tablespoon of Bochasweet and no sugar. 2) I don’t buy bagged slaw. This is enough for about 1/2 a head green cabbage + a chunk of red cabbage + 1carrot. 3) I use 1 rounded tablespoon horseradish + 1to 1.5 teaspoons spicy mustard. Read More
Cooking for a diabetic, and even the non-diabetics in the family thought this was way too sweet. Cut the sweet to 1 scant tablespoon of "Sola" brand sweetener, and it was perfect. Also skipped the poppy seeds (none on hand) and chopped the (purple and green) cabbage and one large carrot in my processor instead of buying the more expensive pre-chopped. . With those modifications, I will make this many times again. Thanks for posting the recipe Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
We really liked this coleslaw. The bitter was just enough to offset the sweet. The only thing I would change would be to cut the amount of sauce in half. It was too much sauce for that much slaw.
My family thought this was very good, although sweet. I added lemon juice to kill the sweetness. Next time I'll adjust the sugar as I make it, so it's not as sweet. Served this with crab cakes and homemade french fries.
The recipe's name is correct but the horseradish helps balance out the sweetness. I didn't use coleslaw mix just shredded the cabbage and carrots in the food processor and used "light" salad dressing and Splenda for the sugar. I liked it probably would cut back a little on the sugar/Splenda next time but wouldn't hesitate to make again. Thanks Rick for sharing your recipe.
This is a good start, and makes a great slaw with a few modifications. 1) Nobody in my family likes it that sweet, and I cook for a diabetic, so I use one heaping tablespoon of Bochasweet and no sugar. 2) I don’t buy bagged slaw. This is enough for about 1/2 a head green cabbage + a chunk of red cabbage + 1carrot. 3) I use 1 rounded tablespoon horseradish + 1to 1.5 teaspoons spicy mustard.
Cooking for a diabetic, and even the non-diabetics in the family thought this was way too sweet. Cut the sweet to 1 scant tablespoon of "Sola" brand sweetener, and it was perfect. Also skipped the poppy seeds (none on hand) and chopped the (purple and green) cabbage and one large carrot in my processor instead of buying the more expensive pre-chopped. . With those modifications, I will make this many times again. Thanks for posting the recipe
