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.

Hickory House Sour Slaw Hickory House Sour Slaw
This tangy, sweet-and-sour slaw makes a great accompaniment to barbecue dishes.
Yield: serves 4 – 6


  • 14 cup vegetable oil
  • 14 cup white vinegar
  • 1 tbsp. dry sherry
  • 2 cloves garlic, peeled and coarsely chopped
  • 1 tbsp. sugar
  • 1 tbsp. salt
  • 12 head green cabbage, cored and very thinly sliced (about 8 cups)
  • 14 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.