Recipe by HUNGRYHIPPO2
"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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1 large head
cabbage, cored and shredded
white sugar, divided
prepared yellow mustard
ground black pepper to taste
This turned out delicious. Everybody in my house likes mayo based slaw, except me, but when they tried this they all agreed that it was even better than their usual pick.
I am usually bad about leaving reviews, but I just made this, had a taste while it was still warm, and it was amazing! As a child, I would go to visit a friend of my mother's each summer, and her kids would make this. I have some BBQ ribs cooking right now and thought that this would go well with them. This is exactly as I remebered it to taste, and even my husband who is not a big cole slaw fan thought that this was really good! Thank You!
Very yummy! I like healthy alternatives so I substituted 3/4 c. water and 1/4 c. oil, rather than 1 c. oil. Next time I will add carrots, etc. I will also use less liqid as it was a litle soupy. Overall, very tasty!!
Fantastic! A perfect accompaniment to BBQ or roast turkey. I found a jar of this in the back of my refrigerator one time (forgotten for several weeks), and it was still fresh and delicious! PS Vernell was my grandmother's cook, too!
above average vinegar based slaw. tasted great when eaten on the bbq sandwich.
"Vernell's Slaw" is a wonderful slightly sweet coleslaw with a light hint of a celery taste. It is tasty, but not overpowering such as to compete with other flavorful dishes. It reminds me of those "full of love" type recipes that I can find in old church cookbooks. I substituted honey for sugar (equal amounts) in mine. Thank you HUNGRYHIPPO2 for sharing your recipe.
Didn't have white vinegar but used 3/4 cup apple cider vin and 1/4 cup red wine vinegar. Made as a slaw to put on pulled pork sandwiches but it was so good people were just eating the slaw with spoons. I finely shredded a large carrot which made it sweet but not too sweet. Will make again!
A delicious slaw, especially with a barbecue sandwich.***Update - The next time I made this, I used a 16 oz. pkg of coleslaw mix, halved the marinade ingredients, and used Splenda instead of sugar. It was still delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 165
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