Saveur

Photo: Christopher Hirsheimer

SERVES 4 – 6

Author and restaurateur Rick Bayless recalled that this oil-and-vinegar-based slaw was the most popular of the seven cold side dishes served at his parents' restaurant, the Hickory House.

1⁄4 cup vegetable oil
1⁄4 cup white vinegar
1 tbsp. dry sherry
2 small cloves garlic, peeled and coarsely chopped
1 tbsp. sugar
Heaping 1 tsp. salt
1⁄2 medium head green cabbage, cored and very thinly
   sliced (about 8 cups)
1⁄4 cup chopped parsley leaves

1. Put oil, vinegar, sherry, 2 tbsp. water, garlic, sugar, and salt into a blender and purée until smooth. Put cabbage into a large bowl and sprinkle parsley on top. Pour dressing over slaw and toss well. Cover bowl and refrigerate for at least 1 hour before serving.

This article was first published in Saveur in Issue #76