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Vernell's Slaw

Vernell's Slaw


"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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3 h 23 m servings 237 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 227 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.

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Read all reviews 12
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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 he...

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 sou...

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 V...

above average vinegar based slaw. tasted great when eaten on the bbq sandwich.

This was a nice basic slaw recipe. It was a little sweet for me even though I cut down on the sugar because I don't like sweet stuff. Hubby though does like sweet stuff and it just got a "yeah...

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 ...

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 sug...

I like this slaw even if it's not the crisp, light slaw I'm more accustomed to. I should have interpreted the suggestion to "serve it with a slotted spoon" as a clue that there would be a lot of...

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