This is THE best slaw. You can just keep adding slaw if you eat over days. Flavor soaks into new cabbage. Great pickling brine as well.

I made this minus the carrots and green pepper and horseradish (couldn't find any fresh horseradish) as a topping and side dish for barbecue pulled pork. It was amazing. If I ever find some fresh horseradish i'll add that as I think it would make it even more amazing.

My sauce taste like a honey mustard sauce, so this in not the traditional cole slaw recipe. It was a little tangy, so I added some buttermilk, and oil to make it creamy. It taste good, but I wanted a more traditional creamy taste.

Hi Connie, I'm not a master chef, but I am Southern and when I read your post, I think I understood what you meant. My taste runs similar. I didn't make this recipe because there were just too many ingredients; I was looking to see which relish was used more often: dill or sweet (I use both, but not in the same batch!) My coleslaw is made with simple ingredients: mayo, white vinegar, celery salt & celery seed, sugar, salt and dill relish. No measurements, taste as you go. This is creamy and can be made thinner or whatever.

Excellent! Was looking for a piquant coleslaw recipe without mayo. Prepared just as presented.

Great recipe!!! I added cinnamon and used apple cider vinegar and fresh horseradish.