CRISP AUTUMN SLAW - 8NEWS - WRIC | News Where You Live


Posted: Updated:


6 to 8 servings


  • 3 cups finely shredded or chopped cabbage
  • 2 small to medium turnips, peeled and shredded
  • 2 medium carrots, peeled and shredded or finely chopped
  • 2 medium parsnips, peeled and shredded or finely chopped (optional)
  • 1 medium onion, peeled and chopped
  • 1 small green pepper, cored, seeds removed, and chopped, or ½ each small green and yellow pepper, cored, seeds removed, and chopped
  • ¼ cup minced parsley (no stems) (optional)
  • 2 to 3 tablespoons chopped pimento, drained
  • 2/3 cup white vinegar
  • ¼ to 1/3 cup salad oil (corn, canola, or safflower oil, or a combination)
  • 3 to 4 tablespoons sugar or to taste
  • 1 to 1½ teaspoon(s) celery salt
  • 1 teaspoon dry mustard
  • Salt and freshly ground black pepper to taste
  • Sprigs of parsley and thinly sliced pimento-stuffed green olives for garnish


In a large salad bowl, combine the first 7 to 9 ingredients.  In a 2-cup glass measure, combine vinegar, oil, sugar, celery salt, and dry mustard, blending well with a wire whisk; gradually pour over slaw mixture, tossing lightly to mix.  Season with salt and pepper to taste; toss again, mixing gently but well.  Cover and refrigerate until ready to serve.  Adjust seasoning to taste.  To serve, garnish with sprigs of parsley and thin slices of pimento-stuffed green olives. 

Note: To take to a tail-gate or other party, or send with school lunches, transfer slaw in a large covered plastic container or individual covered plastic containers in an insulated container accompanied with a frozen artificial cold pack.

Powered by WorldNow

301 Arboretum Place, Richmond
VA, 23236

Telephone: 804.330.8888
Fax: 804.330.8881

Can't find something?
Powered by WorldNow
All content © Copyright 2000 - 2014 Media General Communications Holdings, LLC. A Media General Company.