Paula Deen's Rene's Coleslaw
"I'm not a big fan of coleslaw, but I saw her make this on one of her shows one day, tried it and liked it a lot. I did modify it a bit to suit my taste."
photo by wicked cook 46
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 5 cups cabbage, shredded
- 1 1⁄2 cups cranberries, dried
- 1⁄2 cup celery, diced
- 1⁄4 cup green onion, sliced
- 1⁄2 cup green peppers or 1/2 cup red pepper, chopped
- 1⁄2 cup mayonnaise
- 1 tablespoon sweet pickle relish
- 1 tablespoon honey mustard
- 1 tablespoon honey
- 1⁄2 cup almonds, toasted (optional)
- salt & pepper, to taste
directions
- Combine all the vegetables and cranberries in large bowl.
- Stir together dressing ingredients and mix well with vegetables.
- Serve and enjoy.
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Reviews
-
Wow, is this good! At first I thought it was going to be too sweet, but after sitting for a while it was great! So I highly recommend making this in the morning before dinner. I made 1 1/2 times the dressing and it was perfect. I also had to use half golden raisins as I did not have enough cranberries. I also used chopped peanuts as opposed to the almonds. This is a winner! -
This is so good. Loved all the flavours. Keeper recipe for me. Made for Everyday is a Holiday Tag -
Very tasty coleslaw from someone who doesn't normally eat coleslaw. Made for Top Favorite of 2008 based on recommendation of Happynana. -
Served this with our Thanksgiving meal. It was a very pretty, festive salad which got 5 stars for presentation, but mixed reviews on the flavors. But we found that the flavors were much improved the next day! On Thanksgiving, I served about 3 hours after making. It was so much better when left 24 hours in the fridge, so I recommend making it very early in the day, or the day before you want to serve it. Thanks for sharing this recipe. -
I used a red bell pepper. And 1/4 cup mayonnaise and 1/4 cup fat-free sour cream. I used 2 tablespoon of sweet pickle relish, 1 tbs yellow mustard and no honey (that's why I used more pickle relish). This salad is beautiful and so good. Thanks Lori. Made for Holiday tag.
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RECIPE SUBMITTED BY
I cook therefore I am.
