Vernells Slaw Food

VERNELL'S SLAW

Vernell's Slaw image

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.

Provided by HUNGRYHIPPO2

Categories Salad Coleslaw Recipes No Mayo

Time 3h23m

Yield 12

Number Of Ingredients 8

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

Steps:

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

Nutrition Facts : Calories 237.1 calories, Carbohydrate 18.7 g, Fat 18.4 g, Fiber 2.7 g, Protein 1.4 g, SaturatedFat 2.9 g, Sodium 227.4 mg, Sugar 15.8 g

FENNEL SLAW

Fennel Slaw image

Provided by Robin Miller : Food Network

Categories side-dish

Time 12m

Yield 2 to 4 servings

Number Of Ingredients 6

Ingredients

1 fennel bulb, thinly sliced
1 red onion, thinly sliced
1/4 cup freshly chopped parsley leaves
2 tablespoons lemon juice
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Steps:

In a medium bowl, whisk olive oil and lemon juice. Add fennel, onion, parsley and toss. Season with salt and black pepper to taste. Serve chilled and with the pork Panini.

FENNEL AND APPLE SLAW

Fennel and Apple Slaw image

Provided by Valerie Bertinelli

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/4 cup extra-virgin olive oil
1/4 cup apple cider vinegar
2 tablespoons freshly squeezed orange juice
1 teaspoon honey mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cups finely shredded green cabbage
2 small fennel bulbs, cores removed and thinly sliced, fronds reserved for garnish
2 stalks celery, thinly sliced on a bias, plus 1/4 cup celery leaves
1 Honeycrisp apple, julienned

Steps:

To make the dressing, add the olive oil, vinegar, orange juice, honey mustard, salt and pepper to a mason jar. Cover and shake to emulsify. Set aside.
Add the cabbage, sliced fennel, celery, celery leaves and apple to a serving bowl. Top with the dressing. Toss to coat the vegetables in the dressing.
Garnish with the fennel fronds. Serve immediately or refrigerate until ready to serve.

GARDEN SLAW WITH FENNEL AND BELL PEPPERS

Garden Slaw with Fennel and Bell Peppers image

This is recipe is perfect for classic coleslaw skeptics. Using crisp vegetables, like fennel, bell peppers and cucumbers, and herbs, like parsley and chives, keeps the dish light and fresh. The yogurt-based dressing also lightly coats everything without being too rich, like the mayo found more traditional coleslaw recipes.

Provided by Food Network Kitchen

Categories side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1/2 cup plain whole-milk yogurt (not Greek)
1/4 cup sour cream
2 tablespoons rice wine vinegar
1/8 teaspoon garlic powder
Pinch of sugar
Kosher salt and freshly ground pepper
6 cups shredded napa cabbage
1/2 small bulb fennel, thinly sliced, plus 1/4 cup fronds, chopped
2 Persian cucumbers, halved crosswise and cut into matchsticks
1/2 large red bell pepper, thinly sliced
1/2 cup chopped fresh parsley
1/4 cup chopped fresh chives

Steps:

Whisk the yogurt, sour cream, vinegar, garlic powder and sugar in a large bowl until combined. Season with 1 teaspoon salt and a few grinds of pepper. Add the cabbage, fennel and fronds, cucumbers, bell pepper, parsley and chives, then toss to combine.
Cover the slaw and refrigerate until the vegetables have softened, 1 to 2 hours. Toss again and season with salt and pepper.

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