Comments on: Sweet and Tangy No Mayo Coleslaw

By: Elizabeth Lindemann

Elizabeth Lindemann — Mon, 30 Jun 2025 13:25:17 +0000

In reply to Joan.

Got it! The texture of the slaw is actually one of my favorite things about this recipe – but I can understand it might not be for everyone!

By: Joan

Joan — Fri, 30 May 2025 05:45:08 +0000

I made this recipe as written. I work at a little general store and made it for our grab and go. I wish that I had tried it before I made it for work. I’m not really a fan of the flavor of dry mustard in this recipe. I think that I would use horseradish instead next time. I’m also not a fan of the texture of the slaw after adding the hot dressing. I would probably leave out the salt too, as salt makes the cabbage give up its liquid and waters down the dressing. Obviously, I’m in the minority. Thank you for posting the recipe.

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 27 May 2025 12:24:21 +0000

In reply to Sue.

So glad you liked it!

By: Sue

Sue — Wed, 21 May 2025 10:55:59 +0000

Very simple and very tasty. Husband loves this. I’m not a fan of the white slaw dressing, always liking vinegar slaw best. Will be making this a lot.

By: Elizabeth Lindemann

Elizabeth Lindemann — Sun, 02 Mar 2025 16:51:07 +0000

In reply to Anna.

So glad you liked it! It’s always a hit when I make it, too!

By: Anna

Anna — Sun, 16 Feb 2025 17:46:10 +0000

I wanted a non mayo coleslaw to bring to a BBQ for 40 people. I followed your recipe exactly as is, only doubled the amount. This was such a hit and was devoured in minutes. Everyone asked for the recipe. Thank you! This is definitely a keeper.

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 07 Jan 2025 20:24:49 +0000

In reply to Marie Cadrin.

So glad you liked it!

By: Marie Cadrin

Marie Cadrin — Fri, 06 Dec 2024 06:47:47 +0000

This has become a major favorite in our home. Great combination of flavors and textures!

By: Elizabeth Lindemann

Elizabeth Lindemann — Fri, 08 Nov 2024 20:56:38 +0000

In reply to Betty White.

I’m so glad you liked it!

By: Betty White

Betty White — Fri, 01 Nov 2024 17:57:35 +0000

In reply to Connie Meyer.

Excellent

By: Elizabeth Lindemann

Elizabeth Lindemann — Thu, 18 Apr 2024 12:43:45 +0000

In reply to Teresa.

I haven’t tried maple syrup in this recipe. I personally don’t think the flavor would match super well with this. I love maple syrup, but I like sticking with plain old sugar here!

By: Teresa

Teresa — Tue, 16 Apr 2024 22:42:57 +0000

In reply to Elisabeth.

Hi there – curious if you ha r tried using maple syrup instead of sugar?

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 26 Mar 2024 12:36:03 +0000

In reply to Dave.

So glad you liked it! Love the addition of apple!

By: Dave

Dave — Fri, 22 Mar 2024 17:44:50 +0000

I love this recipe I added 1/2 c. chopped apple and it was wonderful. This is the perfect recipe for those who don’t care for mayo or traditional coleslaw.

By: Elizabeth Lindemann

Elizabeth Lindemann — Sun, 27 Aug 2023 12:05:25 +0000

In reply to Drew.

No, it’s actually called “ground mustard” with most brands of spices, Colman’s being the exception. I can definitely see the confusion that could occur between that and “stone ground mustard,” which is a wet coarse mustard! I did go ahead and add a note to the ingredients in the recipe card to clarify this – hope that helps.

By: Drew

Drew — Sat, 26 Aug 2023 20:18:07 +0000

In reply to Elizabeth Lindemann.

This is actually called “Dried Mustard Powder” (such as Colman’s Mustard ) not “ground mustard”. “Ground” could be construed as “Stone Ground” style mustard which is what I used. I have dried mustard powder in my cupboard and would have used that if it were more clear. The recipe should be revised to remedy this tricky ingredient direction.

By: Elizabeth Lindemann

Elizabeth Lindemann — Sun, 16 Jul 2023 12:22:04 +0000

In reply to Candace Paine.

I love the idea of pressing it down with a heavy plate! I’ll have to try that next time. Thanks for the tip!

By: Candace Paine

Candace Paine — Thu, 22 Jun 2023 16:21:14 +0000

This is a German version of coleslaw. I have made it often. Some German versions call for caraway seeds while others call for celery seed. I use the celery seed. I always make it a full 1 to 2 days ahead and will place a heavy plate over the coleslaw to weigh it down, while refrigerated. I stir a few times a day during the 1 to 2 days. I add grated carrot to mine for color.

By: Elizabeth Lindemann

Elizabeth Lindemann — Mon, 17 Apr 2023 12:50:04 +0000

In reply to Carole Jacoby.

So glad you liked it!

By: Carole Jacoby

Carole Jacoby — Thu, 13 Apr 2023 18:45:11 +0000

Yummy

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 20 Sep 2022 13:46:22 +0000

In reply to Connie Meyer.

So glad you liked it!

By: Connie Meyer

Connie Meyer — Sat, 17 Sep 2022 00:51:48 +0000

Best cole slaw ever! Easy peasy and so delicious. Thank you!

By: Elizabeth Lindemann

Elizabeth Lindemann — Wed, 31 Aug 2022 13:09:18 +0000

In reply to Judy Stark.

So glad you liked it! Ground mustard is just the dried mustard powder you get in the spice aisle – not the liquid, wet kind you find near the ketchup. Hope that helps!

By: Judy Stark

Judy Stark — Sat, 27 Aug 2022 15:22:13 +0000

Hi – I made your coleslaw tonight to serve with BBQ ribs and my first taste was WOW! I do have a question, might be a dumb one, but here goes. What is the “ground mustard” that you call for in the recipe? Thanks much! Smiles, Judy :-)