I cut recipe in half and used a 16 oz. bag of slaw I had on hand. Slaw didn't sit overnight as needed for tonight's meal. No stuffed olives, but bought some today in anticipation of my next batch. Didn't have white wine vinegar so used red wine vinegar. Thought the flavor excellent. Thanks for a wonderful recipe!
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This was a wonderful refresing salad. Next time, I'll cut back on the sugar - about half. Also, I cheated by buying a bag of precut cabbage and I added about a quarter of one fresh jalapeno pepper - chopped very fine.
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This is really a wonderful way to prepare cole slaw. I have prepared it several times for company on special occasions, and I always receive compliments. I use a little yellow bell to add even more color. Just a note to say that I personally prefer fresh ingredients and do not find that the packaged slaw to be as flavorful. However, if you are pinched for time, I am sure that using the packaged products is a great alternative. I love the addition of olives, but rarely am able to do so because only my DH & I care for them. Maybe one day I will cut the ingredients and make it for just DH and me and include the olives. Great recipe, Baby Chevelle! Thanks for sharing!
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I have made this recipe more times than I can remember. There is never any left, I just made it for a wedding for 150 people. I do not add the stuffed olives, sometimes I add grated carrots. It is a fantastic recipe!!
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I never liked mayo slaws, but the sweet vinegar ones are good, and this was really good. I didn't have dijon mustard, so used a little horseradish brown mustard and the dressing was still great. I'm the only one who eats olives, so i put in some english cucumbers. Great recipe!
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This dish is a welcomed change from the mayonnaise-laden slaws so often prepared. This recipe has a "clean" and tangy taste. It is visually impressive, too. I'll be making it again. Thanks for posting.
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i just had this at a funeral and i went asking the ladies at the church for the recipe. one especially nice lady tracked it down for me and i thought i'd post it here, but it's already been posted. this is the exact recipe i have and it comes from Taste of Homes prize winning recipes and credits Ruth Lovett of Bay City, TX for coming up with it. I've got a batch in the fridge right now and i'm just itching to get into it. it's so good adn i'll just say that i've never asked a total stranger for a recipe like this but i HAD to have it!
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I made this for a pot luck dinner party. It was especially convenient because of being able to make it the day before, plus it tasted great! I will make it again. I went the easy way by buying pre-cut packaged cabbage then adding the extras and I halved the dressing ingredients.
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A 5-star rating for a cole slaw? You bet!
The recipe turned out exactly like I imagined, and it is a slaw that is much more impressive than the mayo-laden version that you get at the grocery. We loved the sweet-tart viniagrette dressing and the addition of green olives. I'll be making this plenty over the summer, as a great side dish for any BBQ dish. Hint for the next time - cut the recipe in HALF and use one bag of ready-shredded cole slaw mix instead of the head of cabbage.
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I love this recipe and have served it several times at casual parties/BBQs. It looks impressive and is so different from the usual coleslaw. Children tend not to like it - it has strong flavors.
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We thought this was great cole slaw, even though I failed to boil the sauce, just mixed it all together and let it set overnight. Also had no olives, and used tarragon vinegar instead of white wine. I eliminated the salt too, but we didn't miss it. Next time will do it the right way, but was good my way too.
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