Hickory House Sour Slaw

  • Serves

    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.


  • 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


Step 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.

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