This was my first attempt at making cole slaw and I had great results. Just want to note that I substituted the dill pickle and pickle juice for sweet relish--just a personal preference. Also, I have made this many, many times and now I add only a medium onion per head of cabbage. I was being told that the onion flavor was a bit overpowering, so I have cut it back considerably. It's also worth mentioning to experiment with different types of mustard. I have used sweet and spicy and dijons, all with great results. The sugar balances it out nicely. Thank you very much for this recipe!
this is the only recipe i will be using from now on. i didn't have a pickle, so i used a tablespoon of dill relish instead. also decreased sugar to 1/4 cup. tasted great and got better with age.
I have spent years looking for a great cole slaw recipe and this IS IT! Tart tangy perfectly balanced - Dave you did it - Thank you!
I made this coleslaw for a potluck and it was pretty good (on day one). A few days later I made a fish dinner and thought I would serve the coleslaw as a side. It was awesome! So much better on day 2 and 3. Yum! It's also very easy to make (especially if you cheat and buy the pre-shredded cabbage with carrots like I did. I used 2 bags.):)
Excellent and easy cole slaw dressing but WAY too much of it!
Delicious! Perfect levels of tang & sweet.
I have tried many different varieties of coleslaw. This is by far the best ever! Thanks Dave, with just a few minor changes to suit my family, it was delicious.
I left out the carrots & added tomato's diced small right before serving instead. I used sour cream instead of Buttermilk. The perfect slaw recipe that I have been looking for.
I have to say I was very surprised when I made this recipe. I thought that adding the mustard would ruin this but it didn't. I had about 25 guests that I made this for and everyone loved it! I will for sure make this again.
This is a crowd pleaser. This coleslaw is elevated because of the yin yang relationship of sweet and tangy. I cheated w/ a 16 oz. bag of coleslaw mix (green & purple cabbage w/ carrots). Not being sure about the equivalency of a head of cabbage to a 16 ounce bag I stuck with the amount of ingredients per the recipe since it would be easy to drain away any excess liquid. In subsequently looking up info it appears an average size head of cabbage produces about 8-10 cups or roughly 32 ounces. When making again I ll halve the mayo & buttermilk unless 2 16 oz. bags are used. One modification was to garnish this dish w/ blue cheese reduced fat crumbles. This was served as an optional topping on Shredded Chicken Tacos by Goya. ROXY24 thanks for sharing.
I just thought this recipe tasted ok. I followed the recipe as stated except for scaling back to 6 servings. I only let the flavors blend in the fridge for 4 hours initally before serving. I am used to a sweeter coleslaw so was tempted to add more sugar but did not. In all fairness I tasted again 24 hours later and the flavor didn't taste any different than at 4 hours. For our family there was too much dressing and it was soupy (even after being in the fridge overnight). I do feel this would be good on a pulled pork sandwich because it does not have an overpowering sweet or sour taste.
