I would call it apple and raisin slaw. But, I am a purist about coleslaw, I pretty much want it limited to cabbage, carrots, and onions, plus the dressing.

I like different types of slaws, but I like to put coleslaw in sandwiches and on barbecue, so I don't want to encounter extra ingredients when I use it for those things.

I honestly think the most important aspect of my recipe is the dressing. NOT a bottled one, but from scratch. People love it. So cut up the cabbage and whatever else you want and use that seasoning and dressing.

I like it better.

I can make good dressing (though for some reason, I don't care for celery seeds, I'll eat them, but meh) but chopping the cabbage, carrots, and onions to KFC consistency eludes me. I tried a food processor, but it turned to mush.

This menu really needs to be a guideline. If you don't like celery seed you could consider finely chopped celery. I use so very little celery that I rarely buy it, so if I want a celery flavor in something I go with the seed. I also don't like the texture of cooked celery, so it will never show up in something I cook.

Cutting the cabbage is incredibly time-consuming, but worth it. I don't even own a food processor, so I can't begin to comment on how to use it to cut the cabbage. I grate the carrots on one of those hand graters. Again, time consuming but worth it. The amount of onions involved are trivial, so they are easy to chop.

Again, what matters the most is the proportion of the things that go in the dressing. You can easily tweak it, and it will be vastly better than a bottle of coleslaw dressing.

I'll try this soon.

Your recipe sounds yummy. I'm going to the store tomorrow and get the ingredients to make a big bowl. I can eat coleslaw for breakfast. It's one of my favorite foods.

2/3 cup white vinegar
1/3 cup olive oil
1 tablespoon honey
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dry mustard powder

Put all these ingredients in a sauce pan, bring to a boil while stirring. Pour hot brine over chopped vegetables, toss thoroughly. Toss again after five minutes. Refrigerate. Toss again before serving.

Such an overlooked ingredient. I use it a fair amount without telling people.

than my recipe. To me, it's not appealing, but for those of you who like it, good.

You can avoid the sugar, lemon juice, and vinegar by adding chunky pineapple .

Mom always added pineapple, even thinking of it brings back memories. Sweet memories.

I love coleslaw and make it quite often here at home. But I don't like it sweet. We eat at a local diner at least once a week and I usually get their coleslaw which has sugar in it. I down out the sweet with a couple of dashes of vinegar.

At home I usually dress it with ranch dressing. If carrots and cabbage only, I put some garlic powder in it, if adding apple or oranges, then no garlic.

I'd suggest you try it without any sugar, and see if that works for you. Perhaps starting with a tablespoon of sugar, and adding additional until, if you need it, you get the degree of sweetness you want.

Personally, I think without sugar it just wouldn't be very good.

I also am appalled by the possibility of garlic powder. Yuck.