This is the best recipe for a fresh and light coleslaw that goes well with everything. This is the only coleslaw recipe you'll use once you've tried it.
This was a nice change! I made a double batch for a large gathering and divided into two parts. In one I added some dried cranberries and diced apple. In the other I added about 3 Tablespoons of pineapple juice and 1/2 cup of diced pineapple. Both were a hit!
Read MoreWay too sweet for me. I would cut the sugar in half.
Read MoreThis was a nice change! I made a double batch for a large gathering and divided into two parts. In one I added some dried cranberries and diced apple. In the other I added about 3 Tablespoons of pineapple juice and 1/2 cup of diced pineapple. Both were a hit!
Very nice and refreshing! Added an extra tbsp. of vinegar and a dash of celery seed. Hooray for non mayo based coleslaw!
Simple and by using honey (1 T), I was able to make it more paleo, less GMO. OH, after marinating and refrigeration, was tasty and crisp.
I like this recipe. I added dill because i love it and radicchio because it was in my fridge. Also, i hate carrots - so i used my food processor to shred some broccoli stems. Aside from the dill - i didn't mess with the dressing. Very good.
I didn't have any poppy seeds, but I added celery seed, added a few chopped green onions and switched the sugar to agave syrup (only 2 tbsp.), and this turned out delicious. My husband and I both loved it! it was fresh and light which is exactly what we were looking for. it paired very well with bbq'd smoked pork chops and corn on the cob.
Enjoyed this as a light vinaigrette slaw. Slight changes by using honey & dijon mustard were better choices for our family. A great healthy mayo free slaw.
I never rate a recipe unless I follow the recipe exactly as it is. This is a really good basic coleslaw that is nice and sweet yet tangy. I love this recipe because after reading the dressing recipe once, it's so easy to remember that I won't need to look it up to make it next time. Thanks for sharing!
This recipe is good, a little on the sweet side but nice and fresh. I always make recipes without changes first and next time I might scale back a bit on the sugar and oil. Its quite good as is but I think it would be good with a minor adustment as well.
Just made it & loved it! I also added red cabbage because I had some. I didn't measure the cabbage..used half a head of green & a quarter head of red...it needed more dressing for that amount so I just doubled the dressing ingredients. Easy & delicious & I will be making it instead of the mayo type. Thanks for sharing this great recipe!
A tad sweet with only 1 tablespoon sugar and 2 tablespoons light olive oil. Used lots (for me) salt and pepper but no hot sauce. With cilantro, would be great on fish tacos.
Tried this recipe a week ago and have made it twice since. Really good. I added some finely chopped celery and onions and grated some radish and it turned out even tastier.
A nice alternative to mayo-based dressing for coleslaw. Didn't have poppy seeds, so used 1 tsp dill (making 1/2 recipe), didn't want to use hot sauce, so did 1/4 tsp cayenne pepper. Also used 1 tsp honey, since I don't really like sweet dressings. I think it could have used a little more salt, and I will reduce the oil next time, personal preference. But I will be doing this dressing again.
Great recipe since I don't like mayonnaisey coleslaws. I just used a 1 lb package of pre-made coleslaw mix, and it turned out great! (and easy!)
I've always made creamy dressing, but I wanted something lighter to put on pulled pork sandwiches. This fit the bill. I served it at an anniversary party of 80 guests and they loved it. My new favorite.
This was a good recipe. I gave it 4 stars instead of 5 because I think it needed double the dressing to really get the flavor. My husband is not a big coleslaw fan, but he really like this. I am happy to have a non-mayo version for my family. Thanks for sharing! (BTW, I served it alongside BBQ Beef Brisket Sandwiches, recipe also on this site.)
Very good dressing. The only change I made was to increase the dry mustard to 1 t. Received several compliments on it at our party.
I used purple cabbage, carrots and onions. It was a huge hit and goes well with pulled pork, sloppy Joes or bbq. 4th batch this month! Easy potluck dish and since it doesn't have mayo I do not have to worry about spoilage.
I make this recipe often. I like mine a little more tart, so I adjust the vinegar and sugar accordingly. As much as I love hot sauce, I haven’t tried that. For my kick, I add thinly sliced red onion.
This was pretty good. I made it as directed save for swapping Stevia for the sugar. I agree that there should be more recipes that don't use mayo.
This is really good and to expedite the slaw, I cheated and used a bag slaw mixture:) ~ The only change I made was less sugar. I opted to use 2 tablespoons, instead of the 3 listed in the recipe. I'm glad I did, because, we think, even with 2 tablespoons, it's still a tad on the sweet side. Next time, I'll cut it down to 1, but everyone in my family really enjoyed (I served it with sloppy joes). It was good the next day for lunch too.
I used white vinegar and a touch more sugar. This is the most amazing coleslaw recipe ever. So easy, delicious and my family always requests it.
Made this and it was perfect, just what I was looking for. Only change was I didn’t have poppy seeds, put in celery seed instead. Used the hot sauce but probably half. It was delicious and will make this many times I’m sure. Thanks for the recipe
I LOVED this coleslaw! I was looking for a vinaigrette coleslaw recipe and this recipe nailed it, just what I was looking for. I doubled the recipe for a small head of cabbage, substituted Splenda for the sugar, and added 3 cloves of garlic, chopped, to the dressing because I love garlic in my vinaigrette. However to be clear, this recipe is great exactly as written.
I like this recipe for slaw. I enjoyed it the first time I made it, but having spent much time in Europe where they use far less sugar, I halved the sugar the second time. Much better to me. I think that this is also a great vinegarette for everyday salads. I use it a lot and can change flavors with just using different vinegars. Sherry vinegar is my favorite.
I made this with purple cabbage. We loved it as a side dish and as sandwich topping too.
This is a refreshing coleslaw that is quick and easy to make and could go with just about anything. My husband said I hit a home run with this one. Thanks for sharing!
If you’re watching your cholesterol or just tired of mayo-based coleslaw dressing, try this one. I used celery seed in place of poppy seeds and less sugar.
Had no carrots in the house. Put chopped red pepper in for color. Best this will taste better tomorrow!
I really like the lightness of the coleslaw. The dressing is awesome. I did make a slight change. Instead of white sugar I used a little organic Stevia and instead of canola oil I used Persian Lime Olive Oil which is my go to olive oil. This coleslaw recipe is definitely a keeper for me.
Made this exactly as written. It is sweet and light. A perfect addition to a picnic table already full of mayo based salads.
Pretty good as is, but if you double the salt, it becomes spectacular. Don't be afraid of salt, y'all! Definitely will make again, since I hate mayonnaise. I made this the first time subbing out cabbage and carrots for a pre-made broccoli slaw mix (shredded broccoli, red cabbage, carrots) This makes the perfect portion for a 12 ounce package of slaw mix, in my opinion.
This IS the only coleslaw I'll be making from now on. Sweet and tangy, not heavy with the usual mayonaise. Thank you!
The flavours are subtle. I put less sugar than suggested and it turned out perfect. Will make this again.
Loved it. I dislike mayo coleslaw but thjs was sweet and refreshing. I put siracha for the hot sauce.
Awesome dressing, just what I was looking for. Fresh, tangy and full of zest. I added green onions to the coleslaw because that is what my family likes. Save the recipe!!!
switched the sugar to honey and the oil to grapeseed oil alot less carrot just because i am not suppose to eat them but looks good. is an awesome easy quick recipe and will be made often from now on thank you
9.1.20 This was pretty good, just a bit on the oily side for me. I ended up adding a bit more vinegar and hot sauce which brought more of that tang that I was looking for. Nice change from mayo coleslaw
Excellent recipe! Used it on red cabbage and it was delicious. Had to increase the quantities quite a bit since the original makes a small amount.
Love coleslaw with vinaigrette dressing. Added a touch more vinegar to make it slightly tangy.
This is a good recipe, a bit sweet for my taste but no harm done. The thing I haven’t seen mentioned in these comments is the difference between a good slaw and a great slaw. The key, is thin veggies. The only way I’ve found to achieve the required thinness is with a mandolin slicer. Take care not to lose any appendages! Those bagged veggies just won’t do! Use whatever veggies and spices that suit you but make sure to slice those veggies paper thin! You won’t regret it. Unless of course you slice off a finger so be careful!
I hate it when people who change everything about a recipe then review it as they made it. But I am going to do just that, because I kept proportions (mostly) the same and four people polished off an entire bag of coleslaw mix dressed with this in one sitting. I wanted an Asian slaw, so I reduced one tablespoon of the canola oil with sesame oil; replaced the white sugar with brown sugar; replaced the poppy seeds with sesame seeds; replaced half the mustard powder with ginger; used sriracha as the hot sauce; replaced some of the salt with soy sauce; and threw in some thinly sliced green onions. People declared it the best coleslaw they ever had, and a guest who doesn't like cole slaw had two servings. The only alteration I made to proportions was to cut the sugar back by a tablespoon. I'm glad I did and might cut it back even further next time. And next time I need a regular cole slaw, I will make this recipe as written (with the reduction of the sugar!)
I've tried several other recipes for non-creamy cabbage salads, and I'm very pleased to say I finally found a "keeper!" I followed the recipe as written, with the exception of adding diced fresh jalapenos to the cabbage and carrots. Thank you, Susan!
Variation: -Added 1 shredded fennel bulb -Substituted white wine vinegar for cider vinegar, increasing the measure to 4 tbsp. -Substituted olive oil for vegetable oil, keeping measure at 3 tbsp. -Substituted 1/2 tsp. Dijon mustard rather than dry mustard -Skipped the sweetener (sugar or otherwise)
I've been using this recipe for coleslaw (and other salads) for a couple of years now. I make it exactly as written, only using red pepper flakes instead of hot sauce. It's my go-to!
This is a great alternative to creamy coleslaw. I added a little more than the optimal amount of hot sauce and it was great. Tangy with w nice kick of spice!
I used Splenda in place of sugar which cut the calories even more. This is a very good coleslaw. Would be fantastic on barbecue sandwiches.
This isn't bad, but I still prefer a mayonnaise based coleslaw. A vinaigrette coleslaw doesn't last as long in the fridge for leftovers. It wilts quicker.
Loved the recipe! Simple tasty ingredients all found on my pantry shelves!
Very good. Used sesame seeds since no poppy seeds on hand and subbed garlic pepper for the ground pepper. thanks.
I was not a fan of the addition of sugar and hot sauce to coleslaw but I’ve never considered adding poppyseeds or mustard powder so thank you for that!
I made the dressing and tossed it with left-over shredded pork roast with mixed greens and red onion. I then chopped the salad.
I was searching for a good Vinaigrette for Coleslaw to adjust to my low-fat. low sodium special diet, and was thrilled to find this recipe! I adjusted the recipe by omitting the poppy seeds, dry mustard, salt, and hot pepper sauce. I substituted about 1/4 tsp. garlic powder, 1/2 tsp. oregano, and 1/4 tsp. lemon juice, I've made it numerous times in the past 3 months for my husband and I. Also, I made it for a family gathering and even those not on a low sodium diet asked for the recipe. Thank you SusieQ for giving me the idea of how to make a good vinaigrette that I can enjoy that is low sodium and low fat. I made it to season a pasta salad for Easter dinner, tomorrow.
It was delishious with a few modifications... I added 1 tbs. of apple cider vinegar, 1 tbs. Asian vinaigrette, 1/2 c. raisins, and 2 medium , diced apples.
Added a little celery seed, used dijon mustard as I didnt have any powdered, added one heaped teaspoon of mayo. I probably used kosher salt and added slightly more black pepper.
Made exactly as the recipe directed, except I used half the sugar, which I usually do in every recipe. This is the best coleslaw recipe ever. Even after a day in the fridge (assuming that you didn't devour the whole thing at one meal) the cabbage still has a nice crunch to it, not wilted and limp like what happens with some of the mayo based recipes. I will make this over and over again; I've made two batches in the last few days and again, there is none leftover.
Overall it was good, but I would reduce the sugar and add more hot sauce. If you like it sweet then follow directions.
Really good slaw. Make sure to thinly slice the cabbage. I subbed fresh lemon juice for the ACV, honey for the sugar and added chopped cilantro. Was perfect on top of brisket sandwiches. Thank you for posting.
reduced canola oil and sugar to 2 Tsp. No hot sauce replace poppy seed with celery seed as did not have
I LOVE this - a new favorite - light, fresh and delicious. I add green bell pepper and blend red and green cabbage for beautiful color! I also substitute avocado oil for canola as I prefer the flavor.
Love this dish, light, healthy and refreshing. I make it quite often and everyone seems to love it. Thanks for sharing it!
Made this delicious coleslaw followed the recipe did not change a thing. Will keep this recipe with my favorites. L McV
I made this recipe and it was ok but not sure I will make this recipe again. Not too fussy on it.
Just the best-of-the-best vinaigrette dressing for coleslaw. Easy to prepare and carries well into the next day (even better). I like a tad more hot sauce for added zing. I also add about 1/4 tsp of dried dill which gives the slaw more of downtown ‘deli’ taste.
Quick, easy and taste great! This was easy to toss together for a last minute dish for dinner
Loved it. As a diabetic I used Splenda in stead of sugar and for heart health used extra virgin olive oil.
This was really good! Only thing I would change, is that I would use a little less sugar next time. Found it a tad too sweet. My roommate though it was perfect though.
