Vernell's Slaw recipe

All Recipes Salad Coleslaw Recipes No Mayo

Ingredients

1 large head cabbage, cored and shredded
¾ cup white sugar, divided
1 teaspoon salt
1 cup vegetable oil
1 cup white vinegar
1 tablespoon prepared yellow mustard
1 teaspoon celery seed
ground black pepper to taste

Nutrition Info

237.1 calories
carbohydrate: 18.7 g
cholesterol: : -
fat: 18.4 g
fiber: 2.7 g
protein: 1.4 g
saturatedFat: 2.9 g
servingSize: -
sodium: 227.4 mg
sugar: 15.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the shredded cabbage into a large glass baking dish or other glass dish. Do not use metal or plastic. Sprinkle with 1/2 cup of white sugar and the salt.

  2. In a separate microwave safe bowl, combine the remaining sugar, oil, vinegar, mustard, celery seed and pepper. Stir to blend in the sugar, then heat until boiling in the microwave, about 3 minutes. Immediately, but carefully pour the boiling mixture over the cabbage. Toss with a wooden or plastic utensil to evenly coat the cabbage.

  3. Let stand out on the counter for several hours, stirring occasionally. Cover and refrigerate. Toss before serving, and serve with a slotted spoon.

Recipe Yield

12 servings

Recipe Note

Wonderful slaw recipe passed down from my Grandmother's cook, Vernell. It's similar to a sweet and sour cabbage recipe, and will keep for 2 weeks in the refrigerator. Great served with beef brisket. Best made a day or more before serving.

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