This is a great cole slaw! Light, but very tangy. I love the combination of the vinegar with sweet. I will definitely make this again. It is a great pot luck recipe.
February 05, 2011
Made this for a supper club for 12 and everyone raved. Used brown sugar Splenda which calls for cutting the amount by half, and it was the perfect balance of sweet and tangy. Would also be great as an entree salad with a rotisserie chicken mixed in. Perfect pairing for the chili party recipes as recommended.
July 27, 2010
This was crunchy and sweet--great with baked beans. I did add in a squirt of mayo to cut the tang from the vinegar just a bit.
May 16, 2010
Delicious! I thought this might be too sweet for my palate, but it was perfect - and so much peanut flavor! I can't believe it was so nutty just from the oil. Served with Barbecued Pork Tenderloin, Corn Fritter Casserole and Blazin' Baked Beans. Fab meal all around.
October 23, 2009
I am giving this 5 stars b/c almost half the people I served asked for the recipe. I think I will grate my own cabbage next time or buy angel hair. I wasn't crazy about the red cabbage. I couldn't find the roasted peanut oil so I used walnut.
January 02, 2009
Delicious flavor...I used walnut oil because I could not find peanut oil. The nut oil gives this a really great flavor. The salad is light and refreshing. I will make it again!
November 21, 2008
Definitely a good, solid recipe. Great to pair with Asian-inspired meals. Terrific with apple and also very good with pear.