Sherrys Slaw Recipes

THE BEST VINEGAR COLESLAW

The Best Vinegar Coleslaw image

We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don't be bashful. But the real secret to this colorful coleslaw is the marinating time - a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.

Provided by Food Network Kitchen

Categories side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 cup distilled white vinegar
1 tablespoon kosher salt, plus more if needed
2 teaspoons sugar
3/4 teaspoon celery salt
1/2 teaspoon freshly ground black pepper, plus more if needed
1 clove garlic, finely grated
1/2 head green cabbage, cored and very thinly sliced
1/2 head red cabbage, cored and very thinly sliced
4 large carrots, peeled and shredded on the large holes of a box grater
1/4 cup extra-virgin olive oil

Steps:

Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.

WARM BROCCOLI SLAW WITH BACON

Warm Broccoli Slaw with Bacon image

This coleslaw is best served warm or at room temperature. The bacon shallot vinaigrette is made on the stove top and then poured over the raw broccoli slaw, which helps it to wilt slightly and soften in texture.

Provided by Food Network Kitchen

Categories side-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 12-ounce bag broccoli slaw mix
2 cups shredded savoy cabbage (about 1/4 small head)
2 cups shredded kale (about 1/2 small bunch)
1/2 cup chopped fresh parsley
1/2 cup golden raisins
6 slices thick-cut bacon, cut into 1/2-inch strips
2 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced
1/2 cup sherry vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
Kosher salt

Steps:

Toss together the broccoli slaw, cabbage, kale, parsley and raisins in a large bowl.
Put the bacon in a large nonstick skillet; set over medium-high heat. Cook, stirring frequently, until well browned and crisp, 6 to 8 minutes. Remove to a paper towel-lined plate. Pour off all but 2 tablespoons bacon fat from the skillet and add the olive oil. Add the shallot and cook over medium heat until softened, 2 to 4 minutes. Add the vinegar, mustard and honey and whisk to combine. Bring to a simmer, then remove from the heat.
Immediately pour the dressing over the slaw mixture and toss to coat. Add the bacon and toss; season with salt. Cover and let sit at room temperature for 1 hour to soften.

SHERRY'S CHOCOLATE CAKE

Sherry's Chocolate Cake image

This recipe was tried and was a success and can be used for variations

Provided by Shariffa Ali

Categories Desserts Cakes Chocolate Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 7

Ingredients

1 cup margarine
2 cups white sugar
4 eggs
1 cup milk
2 ⅓ cups all-purpose flour, sifted
⅔ cup unsweetened cocoa powder
4 teaspoons baking powder

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pan. Sift together the flour, cocoa and baking powder. Set aside.
In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 396.6 calories, Carbohydrate 56 g, Cholesterol 63.6 mg, Fat 17.9 g, Fiber 2.2 g, Protein 6.4 g, SaturatedFat 3.8 g, Sodium 328.3 mg, Sugar 34.7 g

SOUR SLAW

Sour Slaw image

This recipe for sour slawÂ is from "Southern Country Cooking from the Loveless Cafe," by Jane and Michael Stern. This side goes great with braised pork chops and hush puppies.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

1/4 cup vegetable oil
1/4 cup white-wine vinegar
1 tablespoon dry sherry
2 cloves garlic, finely chopped
1 tablespoon sugar
1 teaspoon coarse salt
1/2 large head green cabbage, cored and thinly sliced (about 8 cups)
1/4 cup flat-leaf chopped parsley

Steps:

Combine oil, vinegar, sherry, garlic, sugar, salt, and 2 teaspoons water in the jar of a blender. Blend until smooth.
Place cabbage in a large bowl; sprinkle with parsley. Pour over oil mixture; toss until well combined. Refrigerate at least 1 hour before serving.

CHERRY COLE SLAW

Cherry Cole Slaw image

Summer is here and all our favourites are in abundance. I love the lighter eating days of summer. Chill any leftovers.

Provided by peachez

Categories Cherries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 tablespoons fresh lime juice
2 tablespoons frozen lime juice concentrate, thawed
1 jalapeno pepper, deseeded and minced
1/2 teaspoon lime zest (use the above fresh limes to get zest)
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt, to your taste
4 cups green cabbage, shredded
3 cups fresh sweet cherries, halved and pitted
2 cups fresh spinach leaves, torn remove stems if you wish
1 cup jicama, shredded
1/2 cup cilantro, chopped (decrease or omit if desired)
1/2 cup red onion, diced

Steps:

In a small saucepan, combine dressing ingredients, heat to a boil, stirring to mix, set dressing aside to cool.
In a large glass serving bowl, combine slaw mix, tossing to combine.
Pour cool dressing over slaw, tossing to coat.
Serve.

Nutrition Facts : Calories 115.7, Fat 4.8, SaturatedFat 0.7, Sodium 92.3, Carbohydrate 18.5, Fiber 4.2, Sugar 12.2, Protein 2.1

BERRY SLAW

Berry Slaw image

"As a family, we're trying to cut down on the fat in our diets without giving up good taste," says field editor Harriet Stichter of Milford, Indiana. "This crisp cabbage salad, featuring strawberries and cranberries, is a great warm-weather pick-me-up."

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1/4 cup cider vinegar
1/4 cup unsweetened apple or cranberry juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon white pepper
6 cups shredded cabbage
1-1/2 cups sliced fresh strawberries
1/2 cup dried cranberries

Steps:

In a large bowl, combine the vinegar, apple juice, sugar, salt and pepper; add cabbage. Toss gently to coat. Cover and refrigerate for at least 8 hours or overnight, stirring occasionally. Just before serving, stir in strawberries and cranberries.

Nutrition Facts : Calories 74 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 212mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

SHERRY'S HOT SLAW

Sherry's Hot Slaw image

This spicy red hot slaw recipe will be a hit at any barbecue.

Provided by Sherry White

Categories No Mayo Coleslaw

Time 40m

Yield 20

Number Of Ingredients 10

Ingredients

1 medium head cabbage, chopped
½ head iceberg lettuce - rinsed, dried, and chopped
1 green bell pepper, chopped
1 onion, chopped
2 tomatoes, chopped
1 (20 ounce) bottle ketchup
1 cup white wine vinegar
1 cup white sugar
1 tablespoon ground cayenne pepper
1 tablespoon hot pepper sauce

Steps:

In a saucepan, combine the vinegar and sugar; cook over medium heat until sugar is dissolved. Remove from heat and refrigerate until chilled.
In a large bowl, combine cabbage, lettuce, bell pepper, onion, tomatoes, ketchup, cayenne pepper and hot sauce. Mix and pour cooled vinegar and sugar mixture over slaw. Toss and serve chilled.

Nutrition Facts : Calories 86.2 calories, Carbohydrate 21.6 g, Fat 0.2 g, Fiber 1.8 g, Protein 1.5 g, Sodium 342.4 mg, Sugar 18.9 g

CABBAGE AND TOMATO SLAW WITH SHERRY-MUSTARD VINIAGRETTE

Cabbage and Tomato Slaw with Sherry-Mustard Viniagrette image

Categories Salad Mustard Onion Tomato Vegetable Side No-Cook Fourth of July Picnic Vegetarian Buffet Vinegar Summer Chill Healthy Honey Cabbage Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

1/3 cup Sherry wine vinegar
3 tablespoons honey
2 tablespoons mustard seeds
1 1/2 tablespoons Dijon mustard
2/3 cup olive oil
12 cups thinly sliced green cabbage (from about one 2-pound head)
10 green onions, thinly sliced
12 ounces grape tomatoes or cherry tomatoes, halved

Steps:

Whisk first 4 ingredients in large bowl to blend. Gradually whisk in oil. Add cabbage, green onions, and tomatoes; toss to coat with vinaigrette. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours and up to 4 hours. Toss before serving.

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